This week in Annies kitchen chef Alex will show us how to prepare a recipe particularly appreciated by children: braciola di maiale alla Valdostana (pork chops Valdostana style)!
安妮意大利餐厅，本周主厨Alex与大家相约安妮意式厨房，将与大家全方位地展示这款braciola di maiale alla Valdostana （炸猪排），来自瓦尔多斯塔的独特风味，老少皆宜，尤其备受小朋友们的青睐：意式炸猪排！
Valdostana means from Valle dAosta, the smallest region in Italy, and these delicious pork chops are filled with cooked ham and scamorza cheese that will beautifully melt once fried!
The dish is quite easy and the ingredients choice not too strict: you can change the meat and substitute the pork chop with chicken, if you prefer, and still have a delicious dish!
Tie your aprons and lets start!
Slice the pork chops on the sides in order to create a thinner slice of meat. Stuff the sliced pork chop with some cooked ham and thin slices of scamorza cheese. Close the pork chop (just like a sandwich!) and seal it with the help of a couple of toothpicks.
Prepare some flour and some breadcrumbs in different containers for the coating and beat the eggs. Take one of the stuffed pork chops and coat it gently with flour.
After the flour coating, pass the pork chop in the beaten eggs and in the bread crumbs. Repeat the last passage (egg and bread crumbs) another time for a thicker and crispier coating.
Prepare a deep pan with oil and get ready to fry! Once the oil is ready, gently put the breaded pork chops in the oil and let them fry for a while to make sure they cook through the core (make sure to turn them to get both of the sides). In the meanwhile prepare a salad to go with the pork chops!
Once the chops are ready, let them rest for a while on absorbent paper to get rid of the excessive oil. Slice them in quarters and put them on the serving plate together with the fresh salad!