Gino D’Acampo’s crispy breaded pork chops with rosemary

Pork Milanese from Gino's Italian Family Adventure: Easy Recipes The Whole Family Will Love by Gino D'Acampo, published by Bloomsbury (Haarala Hamilton/PA)

Print Recipe

Nutrition Facts

Amount Per Serving

Calories 960 Calories from Fat 693

% Daily Value*

Fat 77g118%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 9g

Monounsaturated Fat 51g

Cholesterol 213mg71%

Sodium 388mg17%

Potassium 634mg18%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 2g2%

Protein 38g76%

Vitamin A 230IU5%

Vitamin C 1mg1%

Calcium 116mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Gino D’Acampo’s crispy breaded pork chops with rosemary

A solid family favourite.

Prep Time15

Cook Time20

Course: Main Course, Supper

Cuisine: Italian

Servings: people

Calories: 960kcal

Author: Gino D'Acampo

Equipment

Meat mallet or rolling pin
Large bowl
Flat tray
Large frying pan

Ingredients

4 pork chops bone-in (250 – 300g each)
3 eggs
150 g fine dried breadcrumbs
3 tbsp rosemary leaves finely chopped
250 ml olive oil
fine sea salt
freshly ground black pepper

Method

Place the pork chops on a chopping board, and, with a sharp knife, cut two slits into the fat; this will ensure the chops don’t curl up during cooking. Place the chops in between two sheets of cling film, and, using a meat mallet or a rolling pin, bash down the meat until each chop is about one centimetre thick. Set aside.
Break the eggs into a large bowl with one teaspoon of salt and half a teaspoon of pepper and gently whisk with a fork. Place the breadcrumbs on a medium flat tray and mix in the chopped rosemary.
Take one chop at a time and first coat in the breadcrumbs on both sides. Gently shake off any excess. Immediately immerse the chop into the eggs, making sure both meat and bone are covered, then again coat in the breadcrumbs. Place the pork chop on a chopping board, and, with the palm of your hand, slightly press down the meat part to get the meat in shape. Coat all the pork chops in the same way.
Pour the olive oil into a large frying pan and place over a medium heat. Take a pinch of breadcrumbs and sprinkle them into the oil: if they start to sizzle, the oil is hot enough.
Cook the pork chops, two at a time, for four minutes on each side to have medium-cooked meat, if you prefer your meat medium-well done, fry for one minute longer on each side. You are looking for a golden/light brown colour all over.
Drain the crispy chops on kitchen paper and sprinkle over a little salt. I love this meal with a crisp salad, simply dressed with extra virgin olive oil, salt and lemon juice, or some seasonal vegetables, but the kids always insist they are served with mustard mash, which is also fantastico.

Nutrition