Milanese pork

Prepare all ingredients. Add 100 grams of salt, bay leaf, allspice, and thyme to 1 liter of water. Heat until the salt dissolves and cool down. Place the meat in the cooled brine and refrigerate overnight.

For the sauce, chop sweet pepper, onion, and tomatoes randomly.

Place the vegetables on a baking sheet, add 3 cloves of garlic and randomly chopped chili. You can leave the seeds in the chili if you want a spicier ketchup. Send the vegetables to an oven preheated to 180 degrees for 20 minutes.

Prepare marinade '321' for cucumbers (one part salt and sugar, two parts vinegar and three parts water). Mix water with rice vinegar, salt, and sugar, heat until dry ingredients dissolve and cool.

Slice the cucumbers into rings and place them in the cooled marinade. Leave for 30-50 minutes.

Grate Parmesan on a fine grater into breadcrumbs, also grate the lemon zest.

Chop the parsley leaves, add to the breadcrumbs, add a pinch of salt, turmeric and mix.

Transfer the roasted vegetables to a blender, add jalapeño (optional), tomato paste, and red wine vinegar.

Blend until smooth puree. Add salt and sugar to taste and mix again. Chill.

Mix the egg with 50 ml of water using a whisk.

Pound the pork and dry it on a napkin.

Coat the meat in flour, then in eggs and breadcrumbs.

Heat oil in a pan, add 2 cloves of garlic, and place the meat.

Fry on both sides until golden brown, about 2 minutes on each side, basting with oil.

The temperature of the cooked meat is 65–67 degrees. Transfer the cooked pork to a napkin to get rid of excess fat.

Serve Milanese pork with pickled cucumbers and homemade ketchup.