Italian-Nordic Pork Chops
2 loin pork chops
4 crushed rye crispbreads (thin type, Finncrisp is good)
25 grams grated Parmesan
olive oil for frying
Pound the pork chops thinner between two sheets of cling film.
Mix breadcrumbs, parmesan, salt and pepper, press pork chops into the mixture.
Fry in olive oil on both sides, until golden brown.
To serve with:
250 grams fresh tagliatelle
2 tbsp butter
1 tbsp oil
2 sliced garlic cloves
3-4 shredded fresh sage leaves
some grated lemon zest
Boil the tagliatelle al dente.
Heat oil and butter in a saucepan, add garlic, sage and lemon zest. Fry gently, until garlic is slightly golden. (If you have any seasoned bread crumb and parmesan mixture left, you can throw that into the pan as well).
Drain the pasta, mix with the sage and garlic butter.
Serve parmesan crusted pork chops alongside tagliatelle in sage and garlic butter.