Super Breaded Pork Loin Chops

The super breaded pork loin chop is a crunchier and richer variant of the traditional chop. Here’s how to prepare it:

Ingredients

• 4 slices of pork loin of about 150 g each
• 200 g of breadcrumbs
• 100 g of flour
• 2 large eggs
• Salt and pepper to taste
• Vegetable oil for frying

Preparation

1. Start by lightly beating the pork loin slices with a meat mallet to flatten them and make them of uniform thickness. This step helps to cook the meat evenly and speeds up the cooking process.
2. Season both sides of the pork loin slices with salt and pepper.
3. Set up your breading station: place the flour on a plate, beat the eggs with a pinch of salt in a second plate, and pour the breadcrumbs onto a third plate.
4. Coat the pork loin slices first in flour, making sure it is well distributed on both sides.
5. Transfer the pork loin into the beaten eggs, ensuring it adheres well to the entire surface.
6. Finally, coat the pork loin slices in the breadcrumbs, pressing to make sure the breadcrumbs stick well on both sides. For a super breading, you can repeat the last breading step with egg and breadcrumbs a second time.
7. Heat a generous amount of vegetable oil in a frying pan and, once the ideal temperature is reached (you can test it with a piece of bread; if it fries, it’s ready), fry the chops until they are golden and crispy on both sides.
8. Drain the chops on paper towels to remove the excess oil.

Serve hot, perhaps accompanied by a side of baked potatoes or a fresh green salad.

Curiosity

The Milanese cutlet is closely related to the Austrian Wiener Schnitzel, however, it is traditionally prepared with the bone and with veal instead of pork. The super breading allows for extreme crispiness that satisfies those looking for bold flavors and textures.