Pork chop Milanese with vegetable and mozzarella topping
Total time1 h 30 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 1 h 5 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 30 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 1 h 5 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 13 tags
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Recipe characteristics
Main course
Lunch
1 to 2 hours
Method
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Soften the spring onion and chopped garlic in 50 g of olive oil for 10 minutes. Add the diced red pepper, green pepper and aubergine, some salt, and cook for 20 minutes.
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Add the grated tomato and thyme. Cook for another 20 minutes, until the vegetables are tender and excess liquid has evaporated.
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Flatten the pork chops slightly and season with the remaining salt, pepper and lemon zest. Mix the breadcrumbs with the garlic powder and some parsley. Coat the chops in flour, beaten eggs and the crumb mixture.
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Fry in oil in batches until golden on both sides. Transfer to a tray, top with the vegetable stew and mozzarella and grill until melted.
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Check that the pork reaches 63°C in the centre and rest for 3 minutes. Finish with the remaining parsley.
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