Cutlet with Breadcrumbs Parmesan Breading

For the chop with breadcrumbs Parmesan breadcrumbs, first remove the chops if there is still bone. Then dab the chops dry with kitchen roll and coat in flour.

Blanch the tomatoes with boiling water and remove the skin. Blend in a blender with the basil. Pour into a small pot and set aside.

Clean onion, being careful not to cut off too much at the bottom, the root should hold half the scallion together. Divide scallion lengthwise.

Put the pasta water on and when the pasta is in the water, heat the oil in a pan. Mix egg with salt and pepper, turn meat pieces in it.

Then mix the brown bread crumbs with parmesan. Turn the meat in this mixture, beat the crumbs well. Place in hot oil, turn down heat and fry over rather low heat for about 3 – 4 minutes on each side.

Fry the onion for the last minute. Drain pasta and arrange on plates, garnish with hot tomato sauce and pesto, arrange breaded chops and the spring onion on top as well.

Preparation Tip:

The pork chop with breadcrumbs parmesan breading is just as tasty with any other side dish, such as potatoes or rice.

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