Venetian Pork
Venetian Pork Chops *inspired by Better Feed Phil
2 Mangalitsa meat portions
2 eggs
1-2 cups flour
1-2 cups Panko
2 cups approx. Mangalitsa lard or evoo
1/2-1 cup white vinegar
Pound them flat with hammer.. Coat the chops in 2 beaten eggs. Dredge them in flour. Now dredge them in Panko.
Fry them over a medium flame in a flat pan with plenty of Mangalitsa lard or olive oil
When they’re golden brown on both sides, pour out half of the lard and then return the chops and pan to the stove’s flame.
Pour half a cup of plain white vinegar over the chops. Let them sizzle for 30 seconds then flip them over for another 30 seconds so that both sides get coated.
Add a dusting of salt and serve and eat immediately.
2 Mangalitsa meat portions
2 eggs
1-2 cups flour
1-2 cups Panko
2 cups approx. Mangalitsa lard or evoo
1/2-1 cup white vinegar
Pound them flat with hammer.. Coat the chops in 2 beaten eggs. Dredge them in flour. Now dredge them in Panko.
Fry them over a medium flame in a flat pan with plenty of Mangalitsa lard or olive oil
When they’re golden brown on both sides, pour out half of the lard and then return the chops and pan to the stove’s flame.
Pour half a cup of plain white vinegar over the chops. Let them sizzle for 30 seconds then flip them over for another 30 seconds so that both sides get coated.
Add a dusting of salt and serve and eat immediately.