Peanut Chops

Peanut chops are a clever vintage vegetarian dish that transforms slices of rye bread into crispy, protein-packed “cutlets." Each bread strip gets spread with peanut butter on both sides, dipped in a seasoned egg and milk wash, rolled in cracker crumbs, and baked at high heat until golden and crunchy.

The peanut butter does double duty: it adds protein and fat to make this feel like a substantial main dish, and it acts as a binding layer that helps the cracker crumb coating stick. Using rye bread instead of white gives the chops a sturdier structure and a deeper, nuttier flavor that pairs well with the peanut butter.

Trimming the bread into strips or “chop” shapes before coating keeps the portions uniform and makes for a fun presentation. They come out of the oven with a crispy, cracker-crusted exterior and a warm, peanut-buttery center.

Kitchen Tips

• Use thick-sliced rye bread (½ inch) so the chops hold together during dipping and baking.
• Spread the peanut butter in a thin, even layer. Too thick and it won’t cook through properly.
• Sift the cracker crumbs for the finest, most even coating.
• Grease the pan well. The peanut butter can stick to an ungreased surface.

Variations

• Use whole wheat bread or sourdough in place of rye for a different base flavor.
• Add a pinch of cayenne or garlic powder to the egg wash for more seasoning.
• Serve with a sweet chili dipping sauce or a dollop of fruit jam for a sweet-savory combo.