Emeril's Recipe: Boneless Pork Chop Parmigiana


YIELD 8 cutlets, 4-6 servings


2 pounds boneless, thin-cut pork chops, about 8
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup flour
2 tablespoons milk
1 cup bread crumbs
1/2 cup finely grated parmesan cheese
2 teaspoons  lemon zest
1/2 cup olive oil
1 cup jarred marinara sauce, plus more for serving if desired
2 cups grated mozzarella cheese
1 teaspoon grated lemon zest
1 tablespoon chopped oregano


  1. Lay the pork chops out on a cutting board and cover with a large sheet of plastic wrap. Using a meat mallet, pound pork chops until they are about 1/2 inch thick. Season the pork chops on both sides with the salt and pepper. Set three shallow pans side-by-side. Place the flour in one, the eggs, milk and cheese and lemon zest in another, and the bread crumbs and parmesan in another.
  2. Dust the pork chops in the flour and shake-off any excess. Working one at a time, dip the pork chops in the egg wash to coat, then transfer to the bread crumb mixture and coat evenly, shaking to remove any excess.
  3. Preheat the oven to broil.
  4. Set a 12-inch sauté pan over medium heat and add the olive oil. Place half of the breaded pork chops in the hot oil and cook until golden brown, about 11/2-2 minutes per side. Transfer the fried pork chops to a foil-lined baking sheet. Repeat with the remaining pork chops. Spread 2 tablespoons of the tomato sauce over each of the pork chops and cover with 1/4 cup of the mozzarella cheese. Place the baking sheet under the broiler and cook for 2-21/2 minutes. Rotate the pan in the oven then continue to broil until golden brown, an additional 2-21/2 minutes. Remove from the oven, and sprinkle with lemon zest and garnish with oregano. Serve over cooked linguine with additional sauce if desired.

    Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties.

  5. Learn more about sustainable food choices with our Eat Green Guide.

This recipe appears in: Pork
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