Here is the perfect lunch! Or the perfect weeknight dinner, you choose ;). I save you time by using Maison Orphée's delicious fresh mayonnaise (the best mayo, by the way). It replaces eggs and flour during the frying process. You will get a very crispy crust and ultra-juicy meat. Fennel seeds and lemon zest provide a touch of freshness that is always appreciated in a lightly fried dish. Note that you could make this recipe with chicken or veal :)
4 servings
Ingredients :
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4 small pork chops, boneless
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½ cup of fresh Mayonnaise from Maison Orphée
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½ tsp. fennel seeds
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1 tablespoon fresh thyme
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Zest of 1 lemon
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1 cup Panko breadcrumbs
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3 tbsp. homemade breadcrumbs or store-bought Italian breadcrumbs
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2 tbsp. of grated Parmesan
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Kosher salt
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Ground pepper
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¼ cup neutral oil for frying (sunflower or canola)
To serve :
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Parmesan shavings
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Arugula
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Basil
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Maison Orphée extra virgin olive oil
Steps :
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Place the chop on a sheet of parchment paper. Place another sheet on top. Hit the chop vigorously with a rolling pin to flatten the piece of meat. It should have doubled in circumference. Set aside.
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In two separate bowls, prepare the coating for frying. In a bowl, pour the mayonnaise, fennel seeds, lemon zest, ½ teaspoon salt and pepper to taste. In the other bowl, pour the Panko breadcrumbs, homemade breadcrumbs, Parmesan, thyme, a pinch of salt and a little pepper. Set aside.
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Prepare the chops by coating them with the mayonnaise mixture, tapping off the excess. Then coat in the breadcrumb mixture. Set aside.
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Heat a large skillet (I use a cast-iron skillet) over medium-high heat. Add the neutral oil and let it heat up. Fry the chops for about 1-2 minutes on each side until crispy and golden brown. Reserve on a paper towel.
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To serve, place the pork on a plate, sprinkle it with flaky salt, top with arugula, Parmesan shavings, olive oil and a little bit of lemon juice. SO good.