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For the chops:
Tip the breadcrumbs into a bowl and mix in the parma ham, parmesan and parsley.
Season generously with freshly ground black pepper and mix really well.
Tip into a shallow dish.
Trim any excess fat off the chops and then beat out a little bit with a meat tenderizer or a rolling pin (a frying pan would also do the job).
Beat the egg in a separate dish and season generously, then use to coat the chops.
Cover with the breadcrumb mixture, ensuring they are evenly coated.
If time allows, leave to chill and set in the fridge for one hour.
Remove half an hour before cooking to allow the meat to come back to room temperature.
Heat the light olive oil in a large heavy-based frying pan.
Add the coated chops and cook for 3-4 minutes each side.
They should be crispy on the outside but still pink in the middle.
Drain on kitchen paper.
For the leek puree:
Bring the butter and stock to the boil in a pan with a lid until it forms an emulsion.
Add the leeks with a good pinch of salt, cover and cook for 3-4 minutes until just tender but still vibrant green in colour, shaking the pan occasionally and stirring once or twice.
Transfer to a food processor or liquidizer and then add the cream, mint and white pepper.
Blitz to a smooth puree; season to taste and transfer to a clean pan.
Gently reheat the leek puree and divide among warmed serving plates. Arrange a crispy chop on top of each one to serve.
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