¼ cup mayonnaise
¼ cup milk
1 heaping Tbsp. mustard
¼ cup flour
¼ cupbread crumbs
½ cup crushed French fried onions
Preheat oven to 350 degrees. Place a cookie cooking rack sprayed with non-stick spray on a baking sheet covered with foil. In one bowl mix mayonnaise, milk and mustard together. In a second bowl mix flour Panko and crushed French fried onions. Dip chops in mayonnaise mixture then into crumb mixture. Place on cookie rack. Bake 20-25 minutes or until chops are done and crumbs are lightly browned. If the crumbs start to brown before chops are done, loosely cover them with a sheet of foil.
Tips: Use a fork to crush the fried onions. You want them crushed small enough that they will cling to the mayo mixture. The mayo mixture should be about the consistency of a slightly thick gravy. You want it to stick to the meat on both sides without running off.
Changes – It was suggested to me by a man I work with that this would probably be good made with zucchini squash instead of the chops. Thanks John for the suggestion, I’ll have to give it a try. I also suggest maybe broccoli or change the meat to chicken and even. Also, if you don’t have Panko bread crumbs, regular bread crumbs will work too. I like the Panko for the added crunch when cooked.