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Roguejoker
Milanese pork chop and provençal puree
Italian breaded rib chop with broccoli and Provencal mashed potatoes.
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Ingredients
Directions
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Divide the broccoli into florets.
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Dab the chops dry with paper towels. Sprinkle the meat with pepper and salt.
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Sprinkle the flour on a deep plate. Beat the egg in another deep plate and sprinkle the breadcrumbs on a third deep plate.
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Roll the pork chops first through the flour and shake off the excess flour.
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Then pass them through the egg. Finally press them firmly around in the breadcrumbs.
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Melt the butter in a frying pan and fry the pork chops in 10 min. Golden brown and done.
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Meanwhile, cook the broccoli in 5 minutes until al dente. Prepare both bags of mashed potatoes according to the instructions on the package.
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Cut the lemon into wedges Divide the puree and chops with a lemon wedge over the plates. Serve with the broccoli.
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Nutrition
515Calories
Sodium9% DV210mg
Fat34% DV22g
Protein66% DV33g
Carbs15% DV46g
Fiber12% DV3g
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