Ingredients with Measurements:
- 4 bone-in pork chops, pounded to 1/2 inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh sage leaves, chopped
- 1 lemon, zested and juiced
- Salt and pepper, to taste
- Olive oil, for grilling
Special equipment needed:
- Meat mallet
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Season pork chops with salt and pepper on both sides.
3. Place flour in a shallow dish.
4. Beat eggs in a separate shallow dish.
5. In another shallow dish, mix together breadcrumbs, Parmesan cheese, sage, lemon zest, and a pinch of salt.
6. Dredge each pork chop in flour, shaking off excess.
7. Dip each chop in beaten eggs, allowing excess to drip off.
8. Coat each chop in breadcrumb mixture, pressing to adhere.
9. Brush both sides of each chop with olive oil.
10. Grill chops for 4-5 minutes per side, or until cooked through and golden brown.
11. Remove from grill and squeeze lemon juice over the top.
12. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill preheated to medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 470
Fat: 22g
Saturated Fat: 7g
Cholesterol: 185mg
Sodium: 670mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 1g
Protein: 42g
Substitutions for ingredients:
- Pork chops can be substituted with chicken or veal chops.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Romano cheese can be used instead of Parmesan cheese.
- Thyme or rosemary can be used instead of sage.
Variations:
- Add garlic to breadcrumb mixture for extra flavor.
- Serve with a side of roasted vegetables or a salad.
- Top with a fried egg for a breakfast twist.
Tips and tricks:
- Be sure to pound the pork chops to an even thickness for even cooking.
- Use a meat thermometer to ensure the pork chops are cooked to an internal temperature of 145°F.
- Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a platter with lemon wedges and fresh sage leaves for garnish.
Garnishes:
Lemon wedges and fresh sage leaves
Pairings:
- Sauvignon Blanc
- Pinot Noir
- Pilsner beer
Suggested side dishes:
- Roasted vegetables
- Salad
- Garlic bread
Troubleshooting advice:
- If the breadcrumbs are not sticking to the pork chops, try pressing them on more firmly or adding a little more egg to the mixture.
- If the pork chops are cooking too quickly on the outside but not fully cooked on the inside, lower the heat on the grill and cook for a longer period of time.
Food safety advice:
- Always wash hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure the pork chops are cooked to a safe internal temperature of 145°F.
Food history:
Cotoletta is a traditional Italian dish that is typically made with veal or chicken. It is similar to a breaded cutlet and is often served with lemon wedges.
Flavor profiles:
Savory, crispy, lemony, herby
Serving suggestions:
Serve with a side of roasted vegetables or a salad for a complete meal.
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Region: Italian