Great Tastes of Manitoba

Quick Pork Parmesan

20 minutes + 15 minutes drying time
Prep: 10 minutes | Cook: 10 minutes | Servings: 4


  • 1 lb (0.5 kg) pork loin centre cut chops or fast fry chops, boneless, well-trimmed
  • 1/2 cup (125 mL) all-purpose flour
  • 1 egg, lightly beaten
  • 2 Tbsp (30 mL) water
  • 1 cup (250 mL) seasoned bread crumbs
  • 1 Tbsp (15 mL) butter
  • Canola oil for frying
  • 1 cup (250 mL) store-bought pasta sauce, warmed
  • 1/2 cup (125 mL) shredded Mozzarella cheese
  • 1/2 cup (125 mL) grated Parmesan cheese
  • Hot cooked past or gnocchi for serving
  • Freshly chopped Italian parsley for garnish


  1. Place chops between sheets of waxed or parchment paper. Using a meat mallet, rolling pin or heavy pan, pound chops until 1/4-inch thick.
  2. Set up 3 plates side by side. Place flour on first plate. On second plate, whisky together egg and water. Place bread crumbs on third plate.
  3. Dust chops with flour, top into egg mixture, then coat with bread crumbs.
  4. Transfer to a rack and allow crumbs to dry, about 15 minutes.
  5. In a large, non-stick fry pan, heat butter and a small amount of oil over medium-high heat.
  6. Pan-fry chops until golden brown, 2-3 minutes per side.
  7. When both sides are golden brown, remove chops from pan onto a clean plate.
  8. Carefully wipe pan with a wad of paper towels. Reduce heat to low and return pan to element.
  9. Return chops to pan, gently pour warmed pasta sauce over chops and sprinkle with grated cheese. Cover and heat for 2-3 minutes or until cheese melts and sauce is hot.
  10. Serve with pasta or gnocchi and garnish with chopped parsley.

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