I'm the author of this recipe and I just love that it has been enjoyed by so many of you out there! As I look at the recipe (after submitting it so many years ago) I see that there is room for improvement as many of you have noticed. My family rarely measured anything when they cooked, so I guesstimated when I originally wrote this recipe. Using only ONE egg, ONE tablespoon of milk, and equal amounts of Italian seasoned breadcrumbs and freshly grated parmesan cheese-about 2/3 cup each, and 1 1/2 teaspoons of dried parsley would be great for starters. Also, I realize now that I was trying my best to get the most flavor from the garlic by chopping it, but I was always taught to smash the garlic clove to get the skin off. If you're smashing the garlic (carefully with the bottom of a glass or by using a chef's knife laid flat on the clove), that should open up the clove enough to allow the skin to easily come off and open the clove so the oils will infuse the olive oil. Lastly, quality makes a HUGE difference in any recipe you make. Powdered cheese vs. freshly grated parmesan, fresh vs. powdered garlic -need I say more? The thickness of your chops needs to be considered as well when you're cooking. If they are thin cutlets, you may not need to put them in the oven at all. I always use a meat thermometer (the kind that has a probe with a cord and digital screen) so there is no guessing when your meat is done. This recipe is delicious because it is so simple-keep it that way.
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I'm the author of this recipe and I just love that it has been enjoyed by so many of you out...