Milanese pork chop and provençal puree

Name: milanese pork chop and provençal puree
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 800 g Broccoli; 4 rib chop; 50 g bread crumbs; 1 medium sized egg; 3 el wheat flour; 50 g unsalted butter or margarine; 160 g mashed potatoes à la minute Provençal herbs 2 x bag of 80 g; 1 lemon

Italian breaded rib chop with broccoli and Provencal mashed potatoes.

Ingredients

Directions

Divide the broccoli into florets.
Dab the chops dry with paper towels. Sprinkle the meat with pepper and salt.
Sprinkle the flour on a deep plate. Beat the egg in another deep plate and sprinkle the breadcrumbs on a third deep plate.
Roll the pork chops first through the flour and shake off the excess flour.
Then pass them through the egg. Finally press them firmly around in the breadcrumbs.
Melt the butter in a frying pan and fry the pork chops in 10 min. Golden brown and done.
Meanwhile, cook the broccoli in 5 minutes until al dente. Prepare both bags of mashed potatoes according to the instructions on the package.
Cut the lemon into wedges Divide the puree and chops with a lemon wedge over the plates. Serve with the broccoli.