Pork Milanese


2 pieces pork chop with rib @ 160 grams each
1 egg, beaten
flour for dredging
Dried breadcrumb for coating
1 tablespoon butter
3 tablespoons oil

Tartar sauce:

6 tablespoons mayonnaise
1 tablespoon chopped gherkins
1 tablespoon chopped capers
1 teaspoon chopped parsley
1 tablespoon lemon juice
Drops of Worcestershire sauce
Drops of Tabasco sauce
1 teaspoon Dijon mustard


11. Pound the pork chops down to 0.5 cm thick. Season with salt and pepper.
22. Dredge the pork chops with flour, dip in egg wash and coat with dried breadcrumbs.
33. Heat a skillet with butter and oil, pan-fry the pork chops until golden brown and cooked through over low heat,
4approximately 5 minutes on both side.
54. To prepare the tartar sauce, stir together all ingredients and season with salt, white pepper and a pinch of sugar.
65. Remove the pork chops from the skillet and drain on a paper towel. Serve hot with the tartar sauce.