Pork chops

Preparation

1. 1
   Step 1

   Trim the white membrane and gristle from 600 g of pork loin and cut the meat into 4 slices.

2. 2
   Step 2

   Place the pork slices on a cutting board and pound them with a meat mallet into very thin fillets.

3. 3
   Step 3

   Place the fillets in a bowl, cover with milk, and add salt and pepper. Soak for at least 2 hours.

   Timer · 120 min
4. 4
   Step 4

   Remove the meat from the milk and pat dry thoroughly with a paper towel.

5. 5
   Step 5

   Season the fillets with salt and pepper, being careful with the salt since the meat was already in salted milk.

6. 6
   Step 6

   Prepare three plates: one with 2 tablespoons of flour, the second with 2 beaten eggs, and the third with 5 tablespoons of breadcrumbs.

7. 7
   Step 7

   Coat each pork slice first in flour, then in egg, and finally in breadcrumbs.

8. 8
   Step 8

   Heat 6 tablespoons of lard or clarified butter in a frying pan (a layer about 0.5 cm deep).

9. 9
   Step 9

   Fry the chops in batches over medium-high heat for 2 minutes on each side.

   Timer · 4 min
10. 10
    Step 10

    Reduce the heat and fry the chops for another 3 minutes on each side.

    Timer · 6 min
11. 11
    Step 11

    Drain the fried chops on a paper towel to remove excess fat.