PANÉED Pork Chops
|January 6, 2012||Posted by melanie under Pork|
The term PANÉED is a New Orleans used term meaning “pan fried” or “breaded and pan fried” and is pronounced pôn-ayed. Hmm…I guess that’s the phonetic spelling. I always loved when my mom made anything paneed for us growing up….the house always smelled amazing, just like home should smell. Anyway, it’s a delicious way to prepare thin cuts of meat. I used boneless pork chops here but you can also use bone in or chicken or veal. Go with thin cuts of meat so that you can ensure the inside will be cooked all the way through. The hot oil tends to brown the bread crumbs fairly quickly. I served mine with lemon wedges to juice over the top before serving, but you can also use some freshly shredded parmesan cheese to garnish as well, yum! Pair this with Roasted Broccoli or Baked Sweet Potatoes with Spiced Butter!
4 or 5 thin cut pork chops, boneless
1 tablespoon Dijon mustard
¼ inch of vegetable or canola oil in a very hot skillet or shallow pan
1 tsp dried sage
Seasoned bread crumbs( I didn’t measure, just enough to coat each side of the chops)
Directions: Heat oil over medium to med-high heat. Beat the egg and mustard together with some salt & pepper. Put your breadcrumbs on a plate and toss the sage around in it. Now dip your pork chops in the egg mixture first and let excess drip off for a second, then press into the breadcrumb mixture evenly coating, then set pork chops aside until oil is heated. When you can see the oil start to ripple or if you see smoke coming off the oil then it’s hot enough to drop in your chops. Fry each side a few minutes or until a nice golden brown color has developed. Garnish with fresh parsley and lemon wedges if desired.
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