Classic Pork Parmigiana with Panko Breadcrumbs

Introduction

A popular Italian-American meal that has won over foodies all across is pork parmesan, sometimes called “Pork Parmesan. Made historically with breaded and fried pork cutlets topped with melted cheese and marinara sauce, this savory and filling dinner fits any occasion. Including panko breadcrumbs in the breading procedure gives the pork cutlets an even more crunchy texture and brings the crunch to another level. We’ll walk you through each stage in this recipe to create the perfect classic pork parmigiana using panko breadcrumbs.

This meal will please you whether you’re preparing for a major occasion or a weekday evening. A few basic items will let you make a restaurant-quality supper right in your kitchen.

Ingredients

For the Pork Cutlets:

• 4 boneless pork chops (1/2 inch thick)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Vegetable oil for frying

For the Marinara Sauce:

• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

For Topping:

• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Preparing the Pork Cutlets

1. Tenderizing the Pork: pound the pork chops first. Put each pork chop in between two layers of plastic wrap or wax paper then pound the pork to a uniform 1/4-inch thickness using a meat mallet or rolling pin. At this point, it is ensured that the meat is cooked uniformly while keeping it as tender as possible.
2. Seasoning: Salt and pepper season the pork chops on both sides. As you get the breading station ready, let them sit at room temperature.
3. Breading Station: Set up a breading station using three shallow dishes:

• Add all-purpose flour to the first dish.
• Second dish: beat the eggs.
• Combine in the third dish the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, and Italian seasoning.

4. Breading the Pork Cutlets: Dredging each pork chop in the flour will help to break both sides. Shake off any excess flour, then dip the pork into the beaten eggs, making sure it’s fully coated. Press the pork into the panko mixture at last to guarantee an even, thick covering on both sides.

Frying the Pork Cutlets

1. Heat the Oil: In a large pan set over medium-high heat, heat about half an inch of vegetable oil. The oil should be heated enough to sizzle when a little piece of breading is thrown in, but not so hot it smokes.
2. Frying the Pork: Put the breaded pork cutlets carefully in the skillet. Do this in batches; brown two at a time to avoid crowding. Fry the cutlets for three to four minutes on each side, or until crispy and golden brown. The internal temperature for pork should reach 145°F. To drain excess oil from them, when done cooking, put the cutlets on a plate lined with paper towels.

Making the Marinara Sauce

Time to make the marinara sauce while the pork cutlets fry.

1. Sauté the Aromatics: In a medium saucepan set olive oil over medium heat. Add the chopped onion and sauté until the onion becomes translucent, 3 to 4 minutes. Add the minced garlic and watch not to let it burn while cooking for another one to two minutes.
2. Cook the Tomatoes: Pour the smashed tomatoes into the saucepan, then whisk in the oregano, and red pepper flakes—if using—salt, and pepper. Simmer the sauce first then cut the heat to low. To help the flavors meld, let the sauce simmer for 15 to 20 minutes.
3. Add Fresh Basil: Stir the chopped fresh basil just before taking the sauce off the hob. The sauce will get a brilliant, fresh taste from this.

Assembling the Pork Parmigiana

Preheat the Oven: Turn on the oven’s preheat. Set your oven to 400°F (200°C).

Layer the Pork Cutlets: Spread a thin layer of marinara sauce across the bottom of a large oven-safe baking dish. Arrange the fried pork cutlets such that, if needed, they somewhat overlap.

Top with Sauce and Cheese: liberally cover each pork cutlet with marinara sauce. Over the cutlets, equally scatter the shredded mozzarella cheese and Parmesan cheese.

Bake: Preheat the oven; bake for 10 to 12 minutes, or until the cheese is melted, bubbled, and just slightly brown.

Garnish and Serve: Remove from the oven and allow rest for a few minutes, garnish and serve. Just before serving, garnish with fresh basil leaves. Pork parmigiana goes especially well with spaghetti, garlicky bread, or a crisp green salad.

Serving Suggestions

One can present pork Parmigiana in different ways and it is a flexible meal.
With Pasta: Serving the pork parmigiana over spaghetti or fettuccine, base the pasta with more marinara sauce.

With Vegetables:

Roasted vegetables, be it bell peppers, asparagus, or zucchini, certainly seem colorful and healthy.
With Garlic Bread: For example, perfectly meant to absorb the thick marinara sauce is crispy garlic bread.

Tips for the Best Pork Parmigiana

Use Panko Breadcrumbs for Extra Crunch: While crumbs made the old-fashioned way are usually more associated with pork parmigiana, panko breadcrumbs on the other hand bring a lighter and crunchier texture. Less oil is absorbed during fried cooking, which keeps the breading crunchy even after baking with the sauce and cheese.

Don’t Skip the Tenderizing: Even cooking depends on pounding the pork cutlets to an equal thickness. It also facilitates the breakdown of the muscular fibers, therefore rendering the pig softer.

Make Extra Marinara Sauce: Made beforehand and kept in the refrigerator for up to one week, homemade marinara sauce is It’s flexible and used as a dipping sauce, on pizzas, or in many pasta dishes.

Rest the Pork Cutlets After Frying: Let the fried pork cutlets rest on a paper towel-lined plate before putting together the meal. This will help keep the breading crispy, preventing it from turning mushy when it’s being mixed in with the sauce.

Conclusion

A delicious and very satisfying lunch that combines the best of Italian-American flavors is a classic pork parmesan with panko breadcrumbs. The crispy breading on this cutlet of pork, marinated in rich marinara sauce and then covered in melted cheese, brings crunchy bites with every morsel. Though it seems even easier than you might expect, this is one of those meals that’s good for everything – from holiday dinners to casual Fridays. Be ready to produce a dinner, in the comfort of your kitchen right away, that would have been served in a five-star restaurant if given some basic ingredients and preparation time.

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