Lamb Chops and hazelnut souffle pea è

Boil salted water and bake the peas until tender will be well; drain thoroughly, then risuceteli in puree using a food mill or food processor. Prepare the mashed potatoes with 1/2 l of water, milk, butter and a pinch of salt. stir with a wooden spoon. Add the pea cream, incorporate the egg yolks and stir carefully. Whip the egg whites until foamy firmly with a pinch of salt and blend to puree, stirring gently; aggiustae salt if necessary.

Split 4 preparation cocotte by slightly buttered soufflè and sprinkle with breadcrumbs. Infornatele in the oven already warm and cook about 30 minutes.

Meanwhile, remove the visible fat from the pork chops and any small pieces of bone. In a bowl beat the egg with milk, a pinch of salt and a sprinkling of pepper. In a bowl mix the breadcrumbs with the hazelnuts. Pass the pork chops in beaten egg, then in microonde/, pressing well, thoroughly to coat the chops.

Made two consecutive panature, passing the chops first in egg, then in bread. In a pan heat the olive oil. When piping hot saucepan, heat the pork chops on both sides. When the surface of the Breading is golden brown, drain the pork chops and place on a plate lined with paper towel and add salt. Serve the pork chops well with hot soufflé peas.