Golden pork filets on bed of green chicory, Modena balsamic vinegar reduction and crispy Furlotti Pancetta.

PREPARATION

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  Cut the filet pork into thin slices and beat it with a meat mallet. Season with salt and thinly slices white onion, two cloves of garlic, rosemary, sage, mint and fresh oregano.
• 
  Beat the eggs in a bowl with a bit of brandy, enough salt and pepper.
• 
  Fry the slices of Pancetta in a frying pan with a drizzle of extra virgin olive oil until they become crispy. Spread them on a sheet of absorbent paper.
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  Finely cut the green chicories with a knife, spread on four plates, add a drizzle of extra virgin olive oil, enough salt and pepper.
• 
  Dip the slices filet pork in egg and breadcrumbs and fry in abundant peanut oil until golden. Lay them on a sheet of absorbent paper.
• 
  Spread the golden slices filet pork and crispy Pancetta on a bed of chicories, decorate the dish with slices of fresh tomato and a sprig of rosemary.
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  Wash it all down with a drizzle of Modena balsamic vinegar reduced (vinegar boil in a pan with a enough pinch of pepper and salt and half spoon of sugar until it becomes thick).