Pork chops Italian style

Ingredients for 4 servings:

• 300 g boneless pork loin, approx. 1 cm thick, 4 pieces
• 120 g tomatoes, chunky (polpa di pomodoro), from the can
• 4 slice(s) cheese, e.g. Emmental, Provolone, Scamorza dolce or processed cheese, not too thin
• 1 egg(s)
• 1 tbsp olive oil
• some clarified butter
• 1 rosemary sprig(s)
• 125 ml meat broth or vegetable broth
• 1 pinch(s) of sugar
• Flour
• crumbs
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Lonza di maiale panata with pomodoro e formaggio

Place the meat between cling film and flatten it with a meat tenderizer to make it very thin. In a bowl, beat the egg with salt and pepper. First coat the pork loins in flour and lightly dust them, then dip them in the egg and finally coat them in breadcrumbs. Heat the olive oil in a large pan. Add the tomatoes, rosemary sprig, a small pinch of sugar and salt, pour in the stock and let it simmer. Meanwhile, melt the clarified butter in another pan and fry the meat slices on both sides until nicely browned. Remove the rosemary sprig from the sauce. Pat the meat pieces dry on kitchen paper, place them in the slightly reduced tomato sauce and let it simmer briefly. Place a slice of cheese on each pork loin, put the lid on and let the cheese melt. Turn off the heat and serve immediately. All kinds of potatoes go well with this, such as rosemary potatoes or oven-roasted potatoes. We loved the recipe “American Parmesan Potatoes, Oven Roasted”: https://www.chefkoch.de/rezepte/2507641393524776/Amerikanische-Parmesankartoffeln-im-Ofen-gebraten.html