Pork chop with cheese
- Pork (boneless loin or pulp) or veal (pulp, neck or shoulder) - 1 kg,
- Egg - 4 pcs.,
- Cheese - 200g,
- AllSpiceWorld seasoning “For BBQ” (pork) or “For beef” (veal),
- Breadcrumbs and flour
Method of preparation
Clean the meat, cut it across the grains, beat well on both sides, salt, season with “For barbecue” or “For beef” seasoning and leave to marinate for 1 hour.
Hint: if you tenderize the meat by putting it in a plastic bag or cling film, then it will not fall apart and you will be able to beat it very thinly.
Dice the cheese.
In a separate bowl, beat the eggs with a fork, salt and pepper.
Put some flour in one plate, and breadcrumbs in another plate.
In the middle of a beaten piece of meat, put a few small cubes of cheese and a small piece of butter.
Wrap it so that our filling is closed from all sides of the fillet.
Then dip each cutlet first in the egg, then in flour, again in the egg and in breadcrumbs. Fry the meat in vegetable oil until cooked.
Serve with Rosso sauce (the recipe can be found on our site).