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Cheese-Crusted Pork

Serve topped with a salad of arugula, grape tomatoes, and cheese shavings.

  • Prep:
  • Total Time:
  • Servings: 4
Cheese-Crusted Pork

Photography: Jonathan Lovekin

Source: Martha Stewart Living, March 2013

Ingredients

  • 3/4 cup panko breadcrumbs
  • 3/4 cup finely grated Pecorino Romano (3 ounces)
  • Coarse salt and pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 4 boneless pork loin chops (1 pound total)
  • 1/4 cup olive oil

Directions

  1. In a shallow dish, combine panko, pecorino, 1/4 teaspoon each salt and pepper. Place flour and eggs in separate shallow dishes. Season pork with salt and pepper. Coat pork in flour, shaking off excess; dip in egg, then coat with panko mixture, pressing to adhere.

  2. In a nonstick skillet, heat olive oil over medium-high. In 2 batches, add pork and cook until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel-lined plate; repeat with remaining pork.

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