Marrow-stuffed pork looks like a classic breaded cutlet until the first cut reveals its creamy parsley centre. Beneath the familiar crust waits a completely different dish.
Method, step by step
- Clean the marrow, boil it briefly, then fry it with onion and parsley into a creamy filling.
- Cut a pocket in the chops, stuff them and close them with a toothpick.
- Bread it carefully, then fry it in 165-170 °C oil at a moderate speed. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Let it rest on a wire rack, remove the toothpick, and serve with lemon and puree. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
Practical tips and common mistakes
- After pre-cooking, cool the marrow completely so that it is easier to fill and does not melt the breadcrumbs from the inside.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
