* 2 people
* 700 calories per serving
* Hard difficulty
* Ready in one hour
* You can eat out
* 6 slices of pork loin (250 g approximately)
* 2 eggs
* 1 tablespoon milk
* 100 g breadcrumbs
* 20 g Parmesan cheese
* 50 grams of mushrooms
* 3 slices of Fontina Val d’Aosta (30 g approximately)
* Oil for frying
Spread the meat, remove any ribs or fatty parts.
In a bowl break the eggs, add milk and beat with a fork, then add a sprinkling of pepper and a generous pinch of salt.
In a separate dish and pour the bread crumbs mixed with grated Parmesan.
Take half of the slices, cover with mushrooms, distribute the slices of fontina cheese then cover with remaining slices and press firmly to adhere.
Take one by one and pass the pork chops in egg, then in breadcrumbs and place in a pot. The operation is a bit ‘difficult because the stuffing may shift by sliding the two slices of meat. Keep them securely with your fingers and bread very good edge.
After the first breading make a second, going in the chops in egg and breadcrumbs.
In a large skillet heat oil for frying. When it is hot dip the chops. Do not overfill the pan so as not to unduly reduce the temperature. If so, do more cooking in a row.
When the surface of the breading will be golden brown, drain and place the chops on a plate with paper towel and dry carefully with salt.
Serve hot .
IDEAL COMBINATION OF CONTOUR
Side dishes of fresh salad.