Transfer the pork chop to a plate.Ĭarefully pour the hot oil from the skillet into a saucepan or metal bowl (save the oil for the second pork chop). Add 1 pork chop to the skillet and fry until golden brown, 2 to 3 minutes, flip, then brown the other side, about 2 minutes longer. Test the oil by adding a few bread crumbs they should sizzle. Heat about 1 inch (2.5cm) of oil over medium-high heat in a large cast iron skillet or sauté pan (large enough for 1 pork chop to lay flat) until very hot. Bread the remaining pork chop the same way. Dip the pork chop again in the eggs, coat it a second time in the bread crumbs, and sprinkle both sides with the salt, to taste. Put the bread crumbs in a mound on another sheet pan and put the eggs in a large bowl.ĭip 1 floured pork chop into the eggs, shake off the excess, then lay the pork chop on top of the bread crumbs and flip the pork chop in the bread crumbs until evenly coated. Put the pork chops on a sheet pan, sprinkle the flour evenly over both, and toss the pork chops in the flour until well coated. If using pork chops with the bone, pound the meat up to the bone but leave the bone in place. Use the smooth side of a meat mallet to pound the pork chops as thin as possible without tearing the meat (about 1/4 inch or 6mm thick). 1 cup (240ml) white wine vinegar, divided.2 8- to 10-ounce (225 to 280g) pork chops, preferably bone-in.It often indicates a user profile.Ī post shared by Luis Alberto da Arturo's recipe for Braciola all'Arturo below.
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