Thursday, January 12, 2012

Did you have a Shake-and-Bake childhood?

I totally did. There was a lot of shakin' and bakin' happening in my mama's kitchen. And it was always chicken..but I'm having a hard time remembering what the sides were. Probably broccoli, green beans or lima beans (which my sister always promptly fed to the dog)? Those were kind of staples growing up.

But I digress. Let me introduce you to a whole new way of looking at coated, baked meat. I used pork, but chicken would work just as well. It totally reminded me of the old-school in-a-box variety, but better ("waaay better," according to the hubs).

Went well with Stanky Brussels and a salad.

Oven "Fried" Pork Chops
4 6oz boneless pork chops, pounded with flat sided mallet
1/4 cup flour
large pinch salt
1/4 cup brown mustard
2 cups panko (Japanese bread crumbs)
About a tsp smoked paprika
About 1/8 tsp white pepper
1 packet onion soup mix (Lipton, etc.)
Spray butter
Cooking spray

Preheat oven to 400. Arrange 3 shallow dishes on the counter. In the first dish, combine flour and salt. In the second, combine mustard and a couple tablespoons of water. In the third, combine the panko, paprika, pepper and onion mix.

Cover a baking sheet with aluminum foil and spray lightly with cooking spray.

One chop at a time, dredge both sides of pork in flour. Dip in mustard, coating both sides, then place chop on panko mixture, turning over gently to cover both sides completely. Place on foil and repeat with all chops. You'll have some flour and panko mix left over. Spray the chops with spray butter (a few good squirts each).

Bake at 400 about 7 minutes, then flip and cook another 7 minutes. Let rest 10 minutes before serving.

Roughly 350 calories each.

No comments:

Post a Comment