I don't make enough pork recipes. I've decided that needs to change. I am going to make a conscious decision to include pork in our menu plans more often. If you look at my recipe archive, you'll notice that I've only blogged about
one two pork recipes! One! Ok two... I found another pork recipe that I hadn't added to my recipe archive yet. In comparison to a ton of chicken recipes, and an adequate amount of beef and sides recipes. Need to change that.
So here's a pork recipe for you - Pork Milanese! So basic, and I love that I usually already have most of the ingredients on hand already. What makes it "Milanese" is the fact that the cutlet (pork, chicken, or veal) is breaded, thinly pounded, crispy and pan-fried. You can add, take away, or switch up any of the seasonings to make it your own if you like!
I used freeze-dried parsley for garnish, but fresh parsley is ideal. It makes for a prettier picture. And we only used two pork chops, because there is only the two of us. So I scaled down the recipe and made minor changes. But I've posted the original recipe from Liz below, who adapted it from Giada. (BTW... I LOVE Liz's blog! Her photos are so much better than mine. Stop on by and check out her post)!
- 1 cup panko
- 1/2 cup finely grated Parmesan cheese
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 2 large eggs
- 6 boneless pork chops, pounded thin to 1/3 inch-thick
- Salt and freshly ground black pepper
- 1/4 cup plus 3 tbsp olive oil
- parsley, for garnish
- lemon slices, for garnish
Coarsely crush the panko into a large shallow bowl. Stir the cheese and dried herbs into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
Transfer the pork to plates and serve with lemon wedges and parsley.