Pork chops alla Milanese

Name: Pork chops alla Milanese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Pork chops (approx. 175 g each); 1 Shallot; 2 TABLESPOONS Butter; 1 potty Basil; 4 Stem(s) Thyme; 8 TABLESPOONS white balsamic vinegar; 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Potatoes; 3 TABLESPOONS Sunflower oil; 2 Eggs (size M); 3 TABLESPOONS Flour; 125 g Breadcrumbs; 5 TABLESPOONS Olive oil; 2 Courgette; 200 g cherry tomatoes; 2 Onions; 1 Garlic clove; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Basil and rosemary

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Pork chops (approx. 175 g each)
1 Shallot
2 TABLESPOONS Butter
1 potty Basil
4 Stem(s) Thyme
8 TABLESPOONS white balsamic vinegar
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Potatoes
3 TABLESPOONS Sunflower oil
2 Eggs (size M)
3 TABLESPOONS Flour
125 g Breadcrumbs
5 TABLESPOONS Olive oil
2 Courgette
200 g cherry tomatoes
2 Onions
1 Garlic clove
2 TABLESPOONS Lemon juice
7-10 Tbsp Basil and rosemary

Directions

1
Wash the chops, dab dry and place them side by side in a form. Peel and finely dice the shallot. Heat 1 tablespoon butter in a small pot. Sauté the shallot in it, let it cool down a little. Wash the basil and thyme, shake dry and remove the leaves. Add herbs, vinegar and bay leaf to the shallot. Season with salt and pepper.
2
Spread over the chops and leave to stand for at least 1 hour. Peel, wash and slice the potatoes. Heat sunflower oil in a frying pan and fry the potato wedges in it at medium heat while turning them for about 15 minutes until golden brown. Drain the chops, but leave as much herbs as possible on them. Place the eggs in a deep plate and beat them. Put flour and breadcrumbs on one plate each. Mix the chops in flour first, then the eggs and finally the breadcrumbs. Heat 1 tablespoon of butter and 4 tablespoons of olive oil in a large frying pan, turning back to medium heat. Fry the chops in it for about 6 minutes on each side. Wash and clean the zucchini and cut into thin slices. Wash and halve the tomatoes. Peel onions and garlic and chop finely. Heat 1 tablespoon of olive oil in a frying pan, fry the onions and garlic.
3
Mix the chops in flour first, then the eggs and finally the breadcrumbs. Heat 1 tablespoon of butter and 4 tablespoons of olive oil in a large frying pan, turning back to medium heat. Fry the chops in it for about 6 minutes on each side. Wash and clean the zucchini and cut into thin slices. Wash and halve the tomatoes. Peel onions and garlic and chop finely. Heat 1 tablespoon of olive oil in a frying pan, fry the onions and garlic. Add zucchini and tomatoes and fry for about 5 minutes. Season to taste with salt and pepper. Wash the rosemary, remove the needles and sprinkle over the potatoes. Season with salt and pepper. Arrange chops, vegetables and potato wedges on plates and garnish with basil and rosemary. Sprinkle chops with lemon juice
4
Add zucchini and tomatoes and fry for about 5 minutes. Season to taste with salt and pepper. Wash the rosemary, remove the needles and sprinkle over the potatoes. Season with salt and pepper. Arrange chops, vegetables and potato wedges on plates and garnish with basil and rosemary. Sprinkle chops with lemon juice
5
Waiting time approx. 50 minutes