Pork chops alla milanese
Instructions
Flatten the chops with the mallet so they reach the thickness of one centimetre.
Put them in flour, shaking them to remove the excess, then in beaten egg, then in bread crumbs.
Melt the butter in a large frying pan and, when it starts to foam, add the fried chops and cook over low heat, until they are well browned on each side.
Add salt and serve sprinkled with cooking.
Wine: San Colombano al Lambro or Slaves in South Tyrol or Italy.
Ingredients and dosing for 4 persons
- 4 veal cutlets cut from carré
- 70 g of butter
- 1 egg
- Salt
- 1/2 cup of flour
- 1/2 cup of breadcrumbs