Crispy breaded pork chops with rosemary

A solid family favourite

“Nothing can beat a Milanese-style hunk of meat, fish or even vegetable – we all love that crispy breadcrumb coating,” says chef Gino D’Acampo. “Pork is probably my favourite meat to cook Milanese-style; its sweetness works really well with the rosemary here, and I heartily recommend serving it with a cold Italian beer. If you prefer, you can try the same recipe with chicken or veal instead. Buon appetito!”

Ingredients: (Serves 4)

4 bone-in pork chops, 250–300g each

3 eggs

150g fine dried breadcrumbs 3tbsp finely chopped rosemary leaves

250ml olive oil

Fine sea salt and freshly ground black pepper

Method:

1. Place the pork chops on a chopping board, and, with a sharp knife, cut two slits into the fat; this will ensure the chops don’t curl up during cooking. Place the chops in between two sheets of cling film, and, using a meat mallet or a rolling pin, bash down the meat until each chop is about one centimetre thick. Set aside.

2. Break the eggs into a large bowl with one teaspoon of salt and half a teaspoon of pepper and gently whisk with a fork. Place the breadcrumbs on a medium flat tray and mix in the chopped rosemary.

3. Take one chop at a time and first coat in the breadcrumbs on both sides. Gently shake off any excess. Immediimmerse ately the chop into the eggs, making sure both meat and bone are covered, then again coat in the breadcrumbs. Place the pork chop on a chopboard, ping and, with the palm of your hand, slightly press down the meat part to get the meat in shape. Coat all the pork chops in

the same way.

4. Pour the olive oil into a large frying pan and place over a medium heat. Take a pinch of breadcrumbs and sprininto kle them the oil: if they start to sizzle, the oil

is hot enough.

5. Cook the pork chops, two at a time, for four minutes on each side to have mediumcooked meat, if you prefer your meat medium-well done, fry for one minute longer on each side. You are looking for a golden/light brown colour all over.

6. Drain the crispy chops on kitchen paper and sprinkle over a little salt. I love this meal with a crisp salad, simply dressed with extra virgin olive oil, salt and lemon juice, or some seasonal vegetables, but the kids always insist they are served with mustard mash.