Soft, juice, tasty and ready in 30 minutes!
Cut the meat into butterfly-shaped slices.
Place the meat between the foil and beat it lightly by hand.
Salt and grind fresh pepper on the meat
Beat the eggs lightly, season with salt and pepper and add the grated cheese and thyme,
Grind the meat, shake the excess flour, dip it in the egg on both sides.
Put oil and half the butter in the pan, let it burn well and fry the steak for 3 to 4 minutes on each side and remove from the pan.
Raise the temperature, add the chili flakes to the oil, deglaze with the wine and let the alcohol evaporate.
Add the meat broth or water, the remaining butter, garlic, mustard and the juice of half a lemon.
Cook it on low heat until half the sauce is left.
Towards the end add the parsley and the steak and let it boil for 5 minutes
600 g pork chops
½ cup of flour
2 tbsp fresh or dried thyme
60 g grated parmesan cheese
200 ml (1 cup) dry white wine
200 ml (1 cup) beef broth
2 cloves of garlic
50 ml of olive oil
50 g butter
the juice of half a lemon
Salt + pepper
1 teaspoon mustard
½ tsp chili flakes