I first made a variant of this as Veal Chop Parmigiana about thirty something years ago and I've fooled around with variants ever since. Unfortunately I can no longer source "real" veal chops with the sliver of kidney as in the olden days. This Pork Loin Chop Parmigiana recipe however can be applied to veal chops, chicken drumsticks or whatever captures your over active imagination. Lamb I'm not yet convinced about. It does involve a lot of preparation and fooling around which I love but well worth it. In fact it can be made earlier in the day and your Pork Loin Chop Parmigiana can be left in the refrigerator ahead of time. Don't forget to have ample wine on hand to taste and drink.
I first made a variant of this as Veal Chop Parmigiana about thirty something years ago and I've fooled around with variants ever since. Unfortunately I can no longer source "real" veal chops with the sliver of kidney as in the olden days. This Pork Loin Chop Parmigiana recipe however can be applied to veal chops, chicken drumsticks or whatever captures your over active imagination. Lamb I'm not yet convinced about. It does involve a lot of preparation and fooling around which I love but well worth it. In fact it can be made earlier in the day and your Pork Loin Chop Parmigiana can be left in the refrigerator ahead of time. Don't forget to have ample wine on hand to taste and drink.
Ingredients
6 bone-in pork loin chops or whatever you have chosen
Plain Flour for dusting
2 eggs
plain bread crumbs (use Panko if possible)
fresh chopped Italian parsley
1 lemon or lime
fresh garlic, minced [I get a bit over enthusiastic]
Parmigiana Reggiano (Parmesan) cheese
some mixed dried herbs [optional]
fresh basil
extra virgin olive oil
oven bake paper [optional]
mozzarella cheese - sliced
pasta of your choice [optional] or preferably green salad or even mixed vegetables
marinara sauce or preferably tomato paste
wine of choice - for tasting and lubrication
How to make it
Beat the eggs and add juice of 1 lemon. Pat chops dry with kitchen paper and dust lightly with flour, shake. Place the pork chops in the egg mixture both sides and shake. Mix together the bread crumbs, Italian parsley, fresh garlic, parmigiano reggiano (Parmesan) and fresh chopped basil and the optional dried herbs if used. I never quite do the same thing twice of course as I tend to be imaginative. Oh! and the dog doesn't like the left over egg mixture, I think it's the lemon juice thingy.
Dredge each chop in the bread crumb mixture and press in. Chill for 5 minutes in freezer or just leave in refrigerator until ready. Flash fry on med to high heat in olive oil and butter. Then finish cooking in the oven on a baking tray lined with oven bake paper [less mess], cover the chops with foil [optional] and bake at 180° for 20 minutes
Remove from oven and spread marinara sauce or tomato paste on each. Top with slice of
mozzarella cheese (3mm) and place back in oven for a further 8 minutes till is cheese melted. WARNING: Put knife into tomato paste jar and "flick" paste onto chops and THEN use knife to spread paste, NEVER spread paste and re-insert knife back into jar.
Serve with pasta and sauce or preferably a green salad.
Sometimes if with a thick chop, you can make a pocket and put some prosciutto and mozzarella in before
frying. Just a suggestion from Italian friends but not my gig though.
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