Pork Chops Milanese - cooking recipe

Ingredients

40 g butter
1 None shallot, peeled and cut into wedges
4 None pork loins, light bashed to flatten slightly
30 g basil, leaves picked and chopped, reserving a few leaves to garnish
4 sprigs thyme, leaves picked and chopped
1 None bay leaf
8 tbsp light balsamic vinegar
600 g potatoes, scrubbed and cut into wedges
6 tbsp olive oil
2 medium eggs, beaten
3 tbsp plain flour
125 g fine breadcrumbs
200 g cherry tomatoes, halved
2 None courgettes, cut into strips with a vegetable peeler
None None rosemary sprigs, to garnish (optional)

Preparation

Heat 1 tbsp of the butter in a small saucepan on medium heat. Add the shallots and cook for 3-5 mins until translucent. Cool slightly.
Place the pork chops in a baking dish. Add the buttery shallots, basil, thyme, bay leaf and vinegar. Turn to coat pork chops in the mixture. Refrigerate 1 hour to marinate.
Preheat the oven to 400\u00b0F. Place the potato wedges in a large baking pan. Drizzle with 1 tbsp of the oil, season with salt and freshly ground black pepper and toss to coat. Bake for 30-35 mins, turning occasionally.
Place the flour, eggs and breadcrumbs onto three separate plates. Remove the pork chops, one at a time, from the marinade, drain the excess liquid but try to keep on some of the herbs. Coat each in the flour, then the egg wash, then finally the breadcrumbs.
Heat the remaining 1 tbsp butter and 4 tbsp of the olive oil in a large skillet on medium heat. Add the pork chops and cook for 6 mins on each side, until cooked through (you may need to do this in batches).
Heat the remaining 2 tbsp oil in a skillet on medium heat. Add the tomatoes and zucchini and cook for 5-6 mins. Season to taste with salt and freshly ground black pepper. Serve with the pork and the potatoes. Garnish with the basil leaves and the rosemary, if using.