Breaded Pork Chops (Or Chicken) and Spring Vegetabl

Name: Breaded Pork Chops (Or Chicken) and Spring Vegetable Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pork chops, about 1/2-inch thick or; 4 boneless skinless chicken breasts; salt and pepper; flour, for dredging; 2 large egg whites, slightly beaten; ½ cup fine breadcrumbs; ½ cup grated parmesan cheese; ½ cup panko breadcrumbs; 1 teaspoon ground fennel or 1 teaspoon fennel pollen; 1 teaspoon crushed red pepper flakes (optimal); 2 tablespoons chopped flat leaf parsley; 2 garlic cloves, very finely chopped; 1 lemon, zest of; oil, for shallow frying; 3 tablespoons butter; ½ cup linguine, broken into 1-inch pieces; 1 cup enriched long-grain white rice; 2 cups chicken stock; 1 cup blanched thin green beans or 1 cup asparagus, sliced into 1-inch pieces on angle; ½ cup shelled peas or ½ cup defrosted peas; 3 -4 scallions or 3 -4 spring onions, thinly sliced; lemon wedge, for serving

Servings: persons

4 pork chops, about 1/2-inch thick or
4 boneless skinless chicken breasts
salt and pepper
flour, for dredging
2 large egg whites, slightly beaten
½ cup fine breadcrumbs
½ cup grated parmesan cheese
½ cup panko breadcrumbs
1 teaspoon ground fennel or 1 teaspoon fennel pollen
1 teaspoon crushed red pepper flakes (optimal)
2 tablespoons chopped flat leaf parsley
2 garlic cloves, very finely chopped
1 lemon, zest of
oil, for shallow frying
3 tablespoons butter
½ cup linguine, broken into 1-inch pieces
1 cup enriched long-grain white rice
2 cups chicken stock
1 cup blanched thin green beans or 1 cup asparagus, sliced into 1-inch pieces on angle
½ cup shelled peas or ½ cup defrosted peas
3 -4 scallions or 3 -4 spring onions, thinly sliced
lemon wedge, for serving

1
Pound chops a bit to tenderize; season liberally with salt and pepper.
2
Coat in flour, egg, and breadcrumbs combined with cheese, herbs and lemon zest.
3
Shallow fry in oil over medium to medium-high heat until deeply golden brown and cooked through.
4
Keep warm in a low oven on a baking rack set on a baking sheet.
5
Meanwhile, melt butter in saucepot, add pasta and toast to deeply golden.
6
Add rice, stir in stock and bring to boil.
7
Reduce heat to low, cover and cook 15 minutes.
8
Add vegetables, stir, season with salt and pepper and cook 3 minutes more.
9
Fluff with a fork and serve alongside chops and lemon wedges.

1219

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 pork chops, about 1/2-inch thick or, 4 boneless skinless chicken breasts, salt and pepper, flour, for dredging, and more.

Yes, Breaded Pork Chops (Or Chicken) and Spring Vegetable Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breaded Pork Chops (Or Chicken) and Spring Vegetable Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions