Home More VITO'S ITALIAN CUCINA MAIALE BRACIOLE / PORK CHOPS & Recipe

VITO'S ITALIAN CUCINA MAIALE BRACIOLE / PORK CHOPS & Recipe

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VITO’S ITALIAN BREADED PORK CHOPS WAS A FAVORITE IN HIS HOME –
GARLIC, PARMIGIANO CHEESE, ITALIAN HERBS, BREAD CRUMBS, SALT, PEPPER
AND LOT OF LOVE –
OH ! AND ICE COLD CHUNKY CINNAMON APPLE SAUCE ……. DELICIOUS !!
Recipe :
1 ½ cups of conventional or panko model bread crumbs (panko is fluffier and a few say absorbs much less oil)
Italian seasoning 1-2 tsp (basil, thyme, rosemary, bay leaves and oregano)
2-3 Tablespoons or extra of Garlic powder
Salt and pepper to style
¼ cup or extra of Parmesan cheese
Mix all above elements collectively in a big bowl – this will likely be sufficient for 4-5 pork chops
1 egg beat with somewhat little bit of chilly water in one other massive bowl
1 pork-chop per particular person; attempt to get a pleasant thick one, however no more than an inch thick, bone in.
Take every pork chop and dip it within the egg combination after which in breadcrumb combination.
Heat a big frying pan with olive oil masking the underside till sizzling. Put the pork chops into the pan, they need to sizzle while you put them in. Keep the pan at medium warmth and fry till the underside of every pork chop is browned, 3-5 minutes. Flip every chop over and fry till brown. The pork chop ought to be browned and crispy on the skin, however not dry inside.
The juices within the pork chop ought to be clear and the official temperature of a cooked pork chop ought to be not less than 155 for medium or 170 for properly performed.

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6 Comments

  1. Vito's Italian Cucina

    October 14, 2019 at 8:07 pm

    Ciao Chef
    This is what I found too and I must agree that I disagree with the Braciole terminology
    Grazie for your comments
    Happy cooking
    Vito

    The most common kind of braciola (pork, grilled)
    Braciola (pronounced [braˈtʃɔːla]; plural braciole [braˈtʃɔːle]) is an Italian dish, consisting of slices of meat that are pan-fried or grilled,[1] often in their own juice or in a small amount of light olive oil. They are different from the finer cut fettine ("small/thin slices"), which never have bone and are generally thinner.

    Reply

  2. Josef Antinucci

    October 14, 2019 at 8:07 pm

    I'm curious why this is called Braciole? I'm a personal chef and I understand that there are ten's of dozens of different braciole; pork and beef. All of them, however, share a common process; thin pounded fillets that are rolled with anything from simple seasoning to stuffed and tied. Then seared and braised for over an hour to three. I looked up Maiale Braciole and Google images show photos similar to yours. Breaded pork chops!!? I don't get it. But it looks like your putting your Cutco Cutlery to good use. I use them too for over 25 years. You look like your having fun. Enjoy.

    Reply

  3. X H4r7

    October 14, 2019 at 8:07 pm

    Vito sei una Fava

    Reply

  4. Diego Marques

    October 14, 2019 at 8:07 pm

    look burned..

    Reply

  5. Jet Fella

    October 14, 2019 at 8:07 pm

    Fantastic

    Reply

  6. Rocketryman

    October 14, 2019 at 8:07 pm

    Viral Music Video – 10:07

    Reply

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