Cheese-Crusted Pork

Prep Time:
15 mins
Total Time:
15 mins

Coating boneless pork chops in a combination of panko and grated cheese helps keep the lean meat juicy. Serve them topped with a salad of arugula, grape tomatoes, and cheese shavings for truly Milanese meal.


  • ¾ cup panko breadcrumbs

  • ¾ cup finely grated Pecorino Romano (3 ounces)

  • Coarse salt and pepper

  • ½ cup all-purpose flour

  • 2 large eggs, lightly beaten

  • 4 boneless pork loin chops (1 pound total)

  • ¼ cup olive oil


  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.

    Jonathan Lovekin
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