Breaded Cutlet

To create a memorable culinary experience, we will start by preparing breadcrumbs from butter-fried croutons. The first step is to choose a quality bread, ideally a rustic bread or a baguette. Cut it into small cubes, about 1 cm, so they fry evenly. Spread the cubes on a tray and bake them in a preheated oven at 180 degrees Celsius for 10-15 minutes, until they become golden and crispy. Once out of the oven, transfer the croutons to a bowl and add a few pieces of butter. Mix well, so that the melted butter is evenly distributed, bringing a rich flavor and an inviting aroma. When the croutons have cooled, run them through a meat grinder with a coarse sieve, obtaining a consistent breadcrumb, perfect for adding texture to the final dish.

Next, we prepare the pork chops. Place a piece of chop on a wooden board and score the skin and fat in a diamond pattern to prevent curling during cooking. Cut 6 thick slices of chop, generously salt and pepper them, then drizzle oil over the entire surface. Heat a pan over medium heat and fry the chop slices on both sides, just enough to seal in the internal juices, without cooking them completely. Remove the slices from the pan and reserve them on a plate.

Now, it's time to make the sauce. Finely chop an onion and a few cloves of garlic, and peel and dice the tomatoes. Heat the pan again, add a little oil, and when it's hot, sauté the onion until it becomes translucent. Add the garlic and stir to release the flavors, then deglaze the mixture with the diced tomatoes. For extra flavor, add a sprig of tarragon and one of thyme. Don't forget to season the mixture with salt and pepper.

In the meantime, chop the green olives and mix them with the aromatic breadcrumbs from the butter-fried croutons and the fresh tarragon leaves. Spread each chop slice with whole grain Dijon mustard, then sprinkle the aromatic breadcrumbs on top.

Returning to the pan with the sauce, place the chop slices so that the breadcrumb-covered side is above the sauce. Add the black olives, then cover the pan with a lid and let it simmer on low heat for 10 minutes. After this time, remove the chop from the sauce and let it rest. Meanwhile, add the tarragon, parsley, and finely chopped thyme leaves to the sauce. Taste the sauce and adjust with salt and pepper, keeping in mind that the olives will release some salt overnight.

Slice the chop and serve it alongside creamy mashed potatoes and the aromatic sauce. This dish is not only hearty but also a true delight for the taste buds, thanks to the harmonious combination of flavors and textures. Enjoy your meal!