Pork chop from milan
Breaded rib chop with parsley and lemon.
Sprinkle the pork chops with salt and salt. Grate the yellow skin of a clean-scented lemon.
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.
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.
Heat the oil and butter in a large frying pan and fry the chops on medium heat around golden brown.
Turn the heat down and let the meat cook for 10 minutes. Turn halfway.
Cut the remaining lemon into wedges and garnish with the sprigs of parsley the meat.
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