Milanese pork chops
Votes: 3
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 774, total fat 37 G., saturated fats G., proteins 40 G., carbohydrates 66 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 774, total fat 37 G., saturated fats G., proteins 40 G., carbohydrates 66 G., fiber G., cholesterol mg, sodium mg, sugar G.
Milanese pork chops - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 pork chops, 6 mm thick each (total weight 550 - 650 g), trimmed of excess fat
- Coarse salt and freshly ground pepper
- 6 thick slices of white bread
- 3 tbsp. l. grated parmesan cheese
- 2 tablespoons fresh chopped parsley
- 1/2 tsp fresh chopped rosemary
- 3 large eggs
- 1.5 cups of flour
- 1 tbsp olive oil, plus more for frying
- 5 cups young arugula
- 1 cup cherry tomatoes, each cut in half
- Lemon, for serving, cut into wedges
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Recipes with similar ingredients: pork, white bread, Parmesan cheese, parsley, rosemary, eggs, flour, arugula, cherry tomatoes, lemon
Cooking the dish according to the recipe:
- Season the pork chops on both sides with salt and pepper. Process the bread in a food processor until coarse crumbs form (you should have about 3 cups).
Place bread crumbs in a shallow baking dish, add cheese, parsley and rosemary, stir.
Beat the eggs in a bowl. Place the flour in a separate bowl. Dredge the chops in the flour, dip them in the beaten eggs, then roll them in the bread mixture, pressing them lightly into the surface. - Heat 1/4 inch (6 mm) of olive oil in a frying pan over medium heat. Fry the pork chops, adding a few at a time, for 2-4 minutes per side, until golden brown.
Transfer the chops to a plate lined with paper towels. - Combine arugula and tomatoes in a bowl, add 1 tablespoon of olive oil, and season with salt and pepper. Serve the pork chops with the arugula salad and lemon wedges.
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