Summary

Ingredients

• 1 lemon (s), (untreated)
• 25 g iner, (finely rated)
• 1 clove garlic
• 2 pork chop (s)
• salt
• 20 g flour
• 1 egg (s)
• 35 g breadcrumbs
• 1 tablespoon pepper, crushed
• 25 g clarified butter
• 15 g butter

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Instructions

1. Finely grate and squeeze the lemon. Mix with ginger and garlic. Pour the liquid over the chops and marinate for approx. 2 hours. Salt the cutlets and turn them in flour. Beat the egg, mix the crumbs with the pepper. Pull the chops through the egg, then press into the breadcrumbs on both sides. Heat the lard. Fry the chops for 8 minutes on both sides. Then put on a plate.
2. Froth the butter in the pan and pour over it.
3. It goes well with Brussels sprouts, sprinkled with chopped chestnuts and parmesan.