VALLE D'AOSTA
MONTE BIANCO -The tallest mountain in Europe
PORK CHOPS VALDOSTANA
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1.
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Pork chops with the bone
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4 from about 200 g
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2.
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Fontina Valle d'Aosta or Provolone or Emmenthal cheese, sliced
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100 g
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3.
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Flour
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q.b.
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4.
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Eggs
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1
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5.
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Butter
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100 g
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6.
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Salt
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q.b.
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7.
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Bread Crumbs ( Italian, seasoned )
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1 cup
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Preparation
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1
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Using a knife, extremely sharp, open them in two, making sure to leave united by the bone.
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2
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Introduce between the two flaps previously cut one or two slices of the cheese that you are going to use, then add salt, pepper and close to the flesh, taking care to gently tap the edges with a meat tenderizer.
Put the pork chops first in flour, then in beaten egg and then in bread crumbs, pressing with the palm of the hand to allow a perfect adhesion.
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3
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Fry in butter over high heat, so you have a golden brown on both sides, and then proceed over moderate heat, so that the cheese inside is based. Serve very hot. Remember that pork chops are done when the inside temperature is over 145 degrees.
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