Ingredients (for 4):
- Pork chop - 4
- Flour - 4 tbsp
- Egg - 2
- Oil - 30 ml
- Water - 30 ml
- Salt - 1/2 tsp
- Black pepper finely - 1/4 tsp
- Bread crumbs - 8 tbsp
- Salad vegetables - 60 g
- Tomato - 3
- Lemon - 1
- Olive oil - 2 tbsp
- Oil - 30 ml
- Butter - 15 g
Procedures:
1. Cut the tendon of the pork chop.
2. Put the pork chop between cling wrap, then hammer it to about 5mm thickness.
3. Season the pork chop with salt and black pepper finely.
4. Coat the pork chop with flour, and dust off the excess.
5. Mix the eggs with oil and water, season with some salt and black pepper finely.
6. Dip the pork chop in the egg mixture, then coat with bread crumbs.
7. Heat the pan with oil and butter, and place the pork chop in when the bubbles become small.
8. Pan-fry the pork until golden, then flip over and continue to cook until both sides are golden. Then remove and let it rest.
9. Cut a cross at the bottom of the tomatoes, then put in boiling water for 2 minutes.
10. Remove the skin of the tomatoes, then cut in halves and remove the seeds. Cut into big cubes.
11. Mix the lemon juice with olive oil and season with 1 tsp of salt and 1 tsp of black pepper finely.
12. Mix the salad vegetables with the tomato dices, and then pour in the vinigarette.
13. Put the salad on the side, then place the pork chop on the serving plate.
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