Breaded Pork Chop Panino on a sesame crusted Fontinella Croissant.

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4 Servings
Pork chop Italian
Pork chop Italian

1 To st you will need
.50 Lbs. Of fresh cut boneless k chop
1 seasoned ad crumbs
2 cups -purpose flour
5 s
2 cups of k
1 salt and per
5 cups of etable oil
1 Balsamic aigrette dressing ( see recipe)
2 cups of y spinach
1 slicer ato
1/2 onion
.25 LB. volone Gigante ( sliced thin)
1 T. of il Pesto
4 T. of onnaise
Bread:
1 Sesame crusted Fontinella croissant ( see recipe)

Was the pork chop fillet soak in milk for 20 minutes, In the mean time beat the 5 eggs well in a bowl. Take the pork chops one by one and dust them lightly with flour then deep them in the egg and then in the bread crumbs. Repeat with all the cutlets. Preheat the frying pan with the vegetable oil. When the oil is very hot, emerge one cutlet in the oil and fry until golden. Fry the rest of the fillets. Mix the tablespoon of basil pesto and the four table spoons of mayo. Mix well. Cut the Croissant in half, spread the basil pesto mayo in each side of the bread. Spread the spinach and two slices of tomato , red onion and the balsamic vinaigrette in the base of the bread, them top with one piece of the cooked pork chop and two slices of provolone gigante.


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