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Fionnuala Gallagher
Pork chop from milan
Breaded rib chop with parsley and lemon.
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Ingredients
Directions
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Sprinkle the pork chops with salt and salt. Grate the yellow skin of a clean-scented lemon.
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Put the flour in a deep plate. Beat the egg in another deep plate. Mix the lemon zest with the breadcrumbs in a third deep plate.
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Roll the pork chops first through the flour and shake off the excess flour. Then pass through the egg. Finally press them firmly around in the breadcrumbs.
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Heat the oil and butter in a large frying pan and fry the chops on medium heat around golden brown.
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Turn the heat down and let the meat cook for 10 minutes. Turn halfway.
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Cut the remaining lemon into wedges and garnish with the sprigs of parsley the meat.
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Nutrition
345Calories
Sodium6% DV135mg
Fat31% DV20g
Protein64% DV32g
Carbs3% DV9g
Fiber4% DV1g
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