This Pork Milanese Recipe is coated in breadcrumbs and pan fried to perfection and is topped off with a simple green’s salad.
Servings: 4
Prep Time: 20 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 30 minutesminutes
Ingredients
For the Pork:
2 1-poundbone-in pork chops
1cupall-purpose flour
3whisked eggs
2cupsof panko of breadcrumbs
¼cupolive oil
2tablespoonsunsalted butter
coarse salt and fresh cracked pepper to taste
For the Salad:
juice of 1 lemon
¼cupof extra virgin olive oil
2cupsof packed baby arugula
2cupsof packed baby kale
½thinly shaven cucumbers, no seeds (optional)
2thinly shaven radishes, optional
1/3cupof cooked and chilled peas, optional
8 to 10thinly shaven cooked and chilled asparagus, optional
¼cupof microgreens, optional
¼cupof shaved parmesan cheese
coarse salt and fresh cracked pepper to taste
Instructions
Place the pork chop in between two large pieces of plastic wrap, and using a mallet pound it out until it is about 1/4" to 1/2" thick.
Season with salt and pepper on both sides and set them aside.
Set a standard breading procedure by putting flour in 1 shallow bowl or 9” cake or pie tin, whisked eggs in another, and then panko or breadcrumbs in another shallow bowl or 9” cake or pie tin.
Dredge the pork on all sides in the flour, then the egg wash, then finally the panko breadcrumbs, and then set on a sheet tray lined with parchment paper. Repeat the process with the other pork chops.
Add the oil to a large cast-iron skillet over medium heat. As soon as it begins to smoke very lightly, add the breaded pork, turn the heat down to medium, and cook it for 3 to 4 per side or until it’s golden brown very lightly.
As soon as you flip the pork, add 1 tablespoon of butter per breaded pork chop.
Set aside some paper towels to drain off any excess oil.
In a large bowl, mix together all the ingredients for the salad.
Serve the salad on top of the breaded pork chop.
Notes
Make-Ahead – This is meant to be eaten as soon as it’s done cooking.How to Reheat: Add the pork Milanese to a sheet tray lined with parchment paper and cook it in the oven at 375° for 10 to 12 minutes or until hot. How to Store: If you don't dress the salad ahead of time and keep it separate from the greens, the salad mixture will hold up to 2 days. I like to store the salad in a plastic bag and the vinaigrette in a small plastic container with a lid. The breaded pork chop is also stored in a plastic bag and can be kept for up to 3 days. The salad will not freeze, but the pork chop will freeze well for up to 2 months.You can absolutely cut out the bone, but I prefer to leave it to help seal in more juices making it more tender.You can also serve this withrisotto, cacio e pepe pasta, and caponata.Panko are Japanese breadcrumbs that are crisp and large.