Milanaise Pork Chops [Côtelettes de porc à la milanaise]
Comments:	Ask the butcher to pound the chops very thin. Serve with spaghetti.
Servings:	4
Ingredients	Preparation
4 pork shoulder chops 1 egg, slightly beaten 2 ounces [57 g] soft breadcrumbs 2 ounces [57 g] grated Parmesan cheese 4 tablespoons [60 ml] oil 12 small stoned green olives Juice of 1/2 lemon Salt and pepper	Place the beaten egg in a shallow dish and combine the breadcrumbs and cheese in another. Dip each chop first in the egg and then coat well with the breadcrumb mixture, patting the latter into the meat with your hand. Brown the chops in hot oil on both sides. Add the olives, lemon juice, salt and pepper. Cover and cook 20 minutes over moderately low heat.