Папки: Pork
The Venetian Pork Chop featured on Somebody Feed Phil is from the restaurant Vini da Arturo and is known for being a thin, breaded cutlet finished with a distinctive white wine vinegar reduction.
Ingredients
2 bone-in or boneless pork chops (about 8 to 10 ounces each), pounded thin (about 1/4 inch thick)
1/2 cup all-purpose flour
3 large eggs, lightly beaten
1 1/2 cups fine bread crumbs (Panko or Italian style)
1 cup white wine vinegar (or wild rose vinegar), divided
Neutral frying oil (vegetable or canola oil)
Butter (optional, for flavor)
Fine sea salt, to taste
Instructions
Start by pounding the pork chops thin, about 1/4 inch thick.
Set up a breading station with flour, beaten eggs, and bread crumbs in separate dishes.
Coat each chop in flour, then dip in egg, and finally coat in bread crumbs. For an authentic double breading, repeat the egg and bread crumb steps. Season with salt.
Heat about 1 inch of oil in a skillet to around 350°F. Fry the breaded chops for 2 to 3 minutes per side until golden brown, then transfer them to a rack or plate.
Carefully drain the hot oil from the skillet. Return the chops to the pan. Pour about half a cup of vinegar over the chops and cook over medium heat, flipping occasionally, until the vinegar is mostly absorbed.
Serve the pork chops immediately to enjoy their tangy flavor. For more details and videos, you can refer to Somebody Feed Phil the Book.
Ingredients
2 bone-in or boneless pork chops (about 8 to 10 ounces each), pounded thin (about 1/4 inch thick)
1/2 cup all-purpose flour
3 large eggs, lightly beaten
1 1/2 cups fine bread crumbs (Panko or Italian style)
1 cup white wine vinegar (or wild rose vinegar), divided
Neutral frying oil (vegetable or canola oil)
Butter (optional, for flavor)
Fine sea salt, to taste
Instructions
Start by pounding the pork chops thin, about 1/4 inch thick.
Set up a breading station with flour, beaten eggs, and bread crumbs in separate dishes.
Coat each chop in flour, then dip in egg, and finally coat in bread crumbs. For an authentic double breading, repeat the egg and bread crumb steps. Season with salt.
Heat about 1 inch of oil in a skillet to around 350°F. Fry the breaded chops for 2 to 3 minutes per side until golden brown, then transfer them to a rack or plate.
Carefully drain the hot oil from the skillet. Return the chops to the pan. Pour about half a cup of vinegar over the chops and cook over medium heat, flipping occasionally, until the vinegar is mostly absorbed.
Serve the pork chops immediately to enjoy their tangy flavor. For more details and videos, you can refer to Somebody Feed Phil the Book.