John Myers
Gratinated Chop with Tomato and Cheese
The perfect gratinated chop with tomato and cheese recipe with a picture and simple step-by-step instructions.
- 2 Pork chop (ma) fresh
- 4 tablespoon Breadcrumbs
- 1 Egg
- 2 tablespoon Milk
- Salt and pepper
- Finely chopped parsley
- 8 Tomatoes
- 20 Basil leaves
- And then another
- 3 Cheese slices
- Paprika powder
- Margarine for frying
- The chops are freed from the bone and then rinsed, now pat dry a little. The egg is mixed with the milk and seasoned with salt and pepper. Now turn the meat first in the egg-milk mixture and then in breadcrumbs.
- Now fry the meat briefly on both sides in hot fat, then pour the remaining egg from the breaded over it and sprinkle with parsley. Let rest briefly. During this time, peel the tomatoes and wash the basil leaves and shake dry.
- Now place the meat with the egg topping in a shallow casserole dish, making sure that the meat is separated. Now cover with plenty of tomato slices and basil leaves and place the cheese on the meat, Now bake in the oven at 160 degrees for 20 minutes. The tomatoes create a little sauce which makes the whole thing very juicy.
- I also served a tomato salad and french fries. We once ate it like this in a restaurant. It also tastes great with chicken, but don’t bread it and cut the tomato slices a little thinner, otherwise the meat will be so dry.
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