Nothing beats these crispy breaded pork chops with rosemary

Pork lends itself to the Milanese cooking style beautifully, and goes extremely well with a cold Italian beer. By Ella Walker

We all love a crispy breadcrumb coating (Haarala Hamilton/PA)

Nothing can beat a Milanese-style hunk of meat, fish or even vegetable – we all love that crispy breadcrumb coating,” says chef Gino D’Acampo. “Pork is probably my favourite meat to cook Milanese-style; its sweetness works really well with the rosemary here, and I heartily recommend serving it with a cold Italian beer. If you prefer, you can try the same recipe with chicken or veal instead. Buon appetito!”

Crispy breaded pork chops with rosemary

Serves: 4

Ingredients:

4 bone-in pork chops, 250-300g each

3 eggs

150g fine dried breadcrumbs

3 tbsp finely chopped rosemary leaves

250ml olive oil

Fine sea salt and freshly ground black pepper

Method:

1. Place the pork chops on a chopping board, and, with a sharp knife, cut two slits into the fat; this will ensure the chops don’t curl up during cooking. Place the chops in between two sheets of cling film, and, using a meat mallet or a rolling pin, bash down the meat until each chop is about one centimetre thick. Set aside.

2. Break the eggs into a large bowl with one teaspoon of salt and half a teaspoon of pepper and gently whisk with a fork. Place the breadcrumbs on a medium flat tray and mix in the chopped rosemary.

3. Take one chop at a time and first coat in the breadcrumbs on both sides. Gently shake off any excess. Immediately immerse the chop into the eggs, making sure both meat and bone are covered, then again coat in the breadcrumbs. Place the pork chop on a chopping board, and, with the palm of your hand, slightly press down the meat part to get the meat in shape. Coat all the pork chops in the same way.

The book features recipes written by his wife and children (Haarala Hamilton/PA)

4. Pour the olive oil into a large frying pan and place over a medium heat. Take a pinch of breadcrumbs and sprinkle them into the oil: if they start to sizzle, the oil is hot enough.

5. Cook the pork chops, two at a time, for four minutes on each side to have medium-cooked meat, if you prefer your meat medium-well done, fry for one minute longer on each side. You are looking for a golden to light brown colour all over.

6. Drain the crispy chops on kitchen paper and sprinkle over a little salt. I love this meal with a crisp salad, simply dressed with extra virgin olive oil, salt and lemon juice, or some seasonal vegetables, but the kids always insist they are served with mustard mash, which is also fantastico.

Recipe extracted from ‘Gino’s Italian Family Adventure: Easy Recipes The Whole Family Will Love’ by Gino D’Acampo (published by Bloomsbury, £22; photography by Haarala Hamilton), available now.