Breaded Pork Chop Panino on a sesame crusted Fontinella Croissant

This is one of a kind breaded pork chop panino that is served with spinach leafs , tomato,red onions, provolone gigante, basil pesto mayo in a fresh sesame crusted asiago cheese croissant.

Yield: 4 Ready in 30 minutes

Cuisine: ItalianMain Ingredient: Pork chop

(5, 1) 100% would make again (reviews)

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Recipe
Photos (1)
Nutrition
Notes

Ingredients

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Original recipe makes 4

1 To start you will need

.5 lbfresh cut boneless pork chop

1 seasoned bread crumbs

2 cupsAll-purpose flour

5 Eggs

2 cupsmilk

salt and pepper

5 cupsvegetable oil

1 Balsamic vinaigrette dressing ( see recipe)

2 cupsbaby spinach

1 tomato; sliced

1/2 red onion

.25 lbProvolone Gigante; ( sliced thin)

1 tbsBasil Pesto

4 tbsMayonnaise

Bread:

1 Sesame crusted Fontinella croissant ( see recipe)

Breaded Pork Chop Panino on a sesame crusted Fontinella Croissant Preparation

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.