My Texas Plate: How to Make The Best Italian Pork Parmesan Paillard

#MyTexasPlate @winewithlisa 

Wondering what to make with those boneless pork chops in your freezer?

My freezer is packed full of  boneless, skinless chicken breasts and packages of boneless pork chops. One of my favorite ways to make chicken is into a paillard so why not pork paillard?

See my previous recipe for Mexican Chicken Paillard.

Pounding out the pork thin, quickly sautéing  in olive oil ensures the pork is tender and full of flavor.

The parmesan cheese coating makes it crispy too!

My coating is mostly grated Parmesan cheese with a small amount of bread crumbs. If you are wanting it all low carb, then just make the coating all parmesan but don’t forget to season it well.

I’ve included photos (below) of how to butterfly and pound out the pork loin chop into the perfect paillard.

Of course, coating isn’t required, just be sure to add seasonings and spices to get the best flavor.

Serve the broccoli just simply steamed or toss steamed broccoli in olive oil that has been spiced up with garlic, red pepper flakes, oregano, salt and pepper.

The best part of the paillard is that it looks sooooo much bigger than the meat pre-pounding and we love that! It really “stretches” out the meal and looks like you are serving a huge portion, but it’s still the same chop!

With a sharp knife, slice almost in half, leaving it attached.


This is the “butterflied” pork chop.

Place the butterflied pork chop in a quart bag and gently pound evenly to get it as flat and thin as it can be without breaking holes into the meat.

Crispy Italian Pork Parmesan Paillard
Prep time
Cook time
Total time
This recipe is so easy and a family pleaser!
Recipe type: Entree
Cuisine: Italian
Serves: 6
  • 6 boneless pork loin chops, pounded flat, seasoned lightly with s/p
  • Egg Wash:
  • 3 eggs
  • ¼ cup milk or cream
  • Mix together in shallow bowl:
  • 2 cups finely grated Parmesan cheese
  • 1 cup Italian Bread Crumbs
  • Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp pepper
  • ½ tsp salt
  • 1 tsp dried oregano
  • Egg Wash:
  • 3 eggs
  • ¼ cup milk or cream
  • Dash of s/p
  • Olive Oil
  • Favorite Pasta Sauce
  • Fresh Basil
  • Broccoli
  • Fresh Mozzarella slices
  1. Heat a large skillet to medium
  2. Preheat oven to 400 degrees
  3. Dip each pounded pork loin into egg wash then into Parm/Bread Crumb Mixture
  4. Coat each piece well with mixture pushing the loin into the crumb mixture.
  5. Add enough olive oil to coat the bottom of the skillet.
  6. When, hot enough, pan fry each piece until just golden brown on both sides.
  7. Remove from pan and place on a lined baking sheet.
  8. Spread a small amount of sauce on each piece
  9. Place 2 to 3 fresh mozzarella slices
  10. Bake in oven for a few minutes until hot and bubbly-just a few minutes.
  11. Garnish with basil.
  12. Serve over pasta with broccoli.


Crispy Italian Parmesan Pork Paillard

This recipe is so easy and a family pleaser! THIS is what to do with boneless pork chops!


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