Breaded Italian Pork Chops
- Carbohydrate 0.96677 g
- Cholesterol 11.75 mg
- Fat 3.83501 g
- Fiber 0.0626999990940094 g
- Protein 5.10543 g
- Saturated Fat 2.305008 g
- Serving Size 1 1 Serving (22g)
- Sodium 195.189 mg
- Sugar 0.904070000905991 g
- Trans Fat 0.253016 g
- Calories 59 calories
Step-by-step
- Mix together egg and milk in a bowl.
- Mix bread crumbs, parsley and parmesan cheese together on a plate.
- Melt butter in an oven proof pan and cook garlic in slithers in the butter till tender.
- Discard the garlic.
- Brown chops in the butter on both sides and put in 325 degree oven till done.
The Mechanics of the Crust
Eggs execute the critical adhesive function in breaded pan-frys. When whisked with milk, the liquid creates a thin protein matrix that bridges the gap between the smooth surface of the meat and the dry breadcrumbs. Proteins coagulate rapidly upon contact with heated fat, locking the crumb coating securely to the protein fibers of the chop. Without this binding agent, moisture escaping from the interior muscle tissue during cooking would steam the underside of the crumb layer, causing the coating to slide off completely.
Controlling Fat Absorption and Heat Transfer
Melted butter provides both flavor compounds and a medium for heat conduction, but milk solids in standard butter burn at roughly 350 degrees Fahrenheit. Cooking sliced garlic in the butter first infuses the fat with allicin compounds while requiring careful temperature monitoring to prevent bitterness. Searing the breaded chops in this infused fat at a moderate heat develops surface Maillard browning before the interior reaches dryness. Transitioning the pan to a 325 degree oven finishes the cooking process gently, relying on ambient convection rather than direct radiant heat which would otherwise scorch the exterior cheese particles.
