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Chop with Parmesan Breading

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Chop with Parmesan Breading

The perfect chop with parmesan breading recipe with a picture and simple step-by-step instructions.

  • 3 piece Pork chop
  • 100 g Parmesan
  • 200 g Breadcrumbs from spelled rolls grated yourself
  • 2 piece Free range eggs
  • 50 g Spelt flour
  • Rapeseed oil
  • 1 pinch Salt
  • 1 pinch Pepper
  1. Wash the chop and pat.
  2. 1 plate with flour, 1 plate of breadcrumbs, 1 plate with beaten egg, salt and pepper.
  3. Mix the breadcrumbs with the Parmesan.
  4. Set up a pan with oil.
  5. Turn the chops first in flour, then in egg and finally in breadcrumbs.
  6. Fry slowly in the pan with oil so that the chops are well done. And the breading doesn’t burn.
  7. We had Bavarian potato salad with it.
Dinner
European
chop with parmesan breading

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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