I made up this recipe decades ago when I first moved out alone. It works for both chicken and pork chops. When I make it, I usually make some of both to accommodate my family’s preferences. This versatile recipe has stood the test of time and can be altered for any diet and food sensitivity. Give it a try!
Ingredients
3 chicken breasts (sliced in half through the width to make cutlets) or pork chops,
1-1/2 cups low-carb baking mix (I use CarbQuick available at Walmart) or all-purpose flour or almond flour
2 Tbsp. season salt
Black pepper to season the chicken
Vegetable oil for frying
Instructions
This recipe works best and cooks quicker if you cut the chicken into cutlets, meaning you will need to cut the chicken breast in half through the width to make the breast thinner. You can cut them in half if you have thick pork chops. I like center-cut pork loin chops for this recipe. I get my chops at Costco, which sells thick pork loin chops. I like mine thick, so I leave them alone, but you can cut them in half if you desire. Sprinkle a good amount of season salt over each side of the chicken and chops along with some black pepper.
Set up a pie pan or a shallow dish or plate with the baking mix or flour, seasoning salt and pepper. You can use any kind of flour; on this day, I used almond flour, but I like using CarbQuick flour the best.
At the same time, drizzle some vegetable oil in a frying pan. You do not need a lot of oil for this recipe; a thin oil coating on the bottom of the pan will do. You only need enough to brown the chicken and pork. Also, spray a baking sheet with cooking spray. Preheat the oven to 350 degrees.
Now that all the preparations are complete, heat the oil in the pan. Then, dredge the chicken and pork in the flour. The meat only needs a light coating of flour. The objective is to form a light crust when frying in the pan.
Place the chicken and the pork in the hot oil and lightly brown on both sides. The crust should be a light golden brown. Depending on how thick your pork chop is, you will need to brown it for a minute per side. For a nice golden crust on all sides, a minute per side should do it. The chicken won’t take as long to brown on both sides.
Remove the meat to the baking sheet. Bake in the oven until the internal temperature of the chicken reaches 140 degrees and the pork chop reaches145 degrees, about 25 minutes. Be careful not to overcook the meat.
The result is tender and juicy chicken breast and pork chop on the inside and a slightly moist and crispy crust on the outside.
4 thoughts to “Seasoned Chicken or Pork Chops”