Ingredients
14 oz of pork loin
4 oz of all-purpose flour
4 oz of breadcrumbs
2 eggs, beaten
2½ tbsp of butter
olive oil
salt
a few drops of Malpighi Saporoso
Preparation
Cut the pork into slices about ½ inch thick. Slightly flour the pork, dip it into the egg, and then dip it in the breadcrumbs. Fry the pork in a pan with a pat of butter and a drizzle of olive oil. Brown on both sides, add salt, and remove from the oil. For the final touch, sprinkle your dish with a few drops of Saporoso, the Malpighi balsamic condiment.
Wine suggestion: Chianti Classico di Nipozzano Frescobaldi
