- 700 g 4 pork chops on the bone
- 300 g Turin-style breadsticks
- 150 g 00 flour
- 30 g peeled toasted hazelnuts
- 5 eggs
- 1 head of endive
- 1 bunch of dandelions
- dried cherry tomatoes
- balsamic vinegar
- Acacia's honey
- extra virgin olive oil
- salt fine and flakes
To prepare pork ribs breaded with breadsticks and hazelnuts, cleaned well, with a knife, the bone of the chops, depriving it of any residual skin and fat.
Remove the fat around the edge of the chops: in this way you will prevent the meat from curling during cooking.
beat the meat with a meat pounder leveling the surface which will increase by a third. Put in the fridge.
whisk finely hazelnuts in a mixer, but for a few seconds at a time, so as not to make them oily by heating them. Finely whisk the breadsticks.
Jumbled up with your hands, in a large baking dish, grissini and hazelnuts pulverized.
Wash and clean the endive and dandelion and roughly cut them.
Prepare an emulsion: beat with a fork 2 tablespoons of oil with 1 tablespoon of honey, 2 tablespoons of balsamic vinegar and a pinch of salt. Add the roughly chopped sun-dried tomatoes.
beat the eggs in a deep dish. Wet one chop at a time, then pass it in the flour, then again in the egg, finally bread it carefully with the mixture of hazelnuts and blended breadsticks.
Bake chops in a large pan, one or two at a time, with plenty of melted butter.
lay them on a plate lined with kitchen paper. Season with salt flakes and serve immediately with the dandelion salad topped with the balsamic vinegar emulsion.