Pork Milanese
This pork milanese makes a delicious family or date night meal. Learn how to get the perfect crispy-crunchy coating on these pork chops.
Ingredients
- 6boneless pork chops ( about 5 ounces each), loin
- 0.75 cupAll Purpose Flour
- Salt and Pepper, to taste
- 0.25 cuphalf-and-half or whole milk
- 3 largeEggs
- 1.5 cupseasoned breadcrumbs
- 3 tbspOlive Oil
- 3 tbspSalted Butter
- 1 smallpiece parmesan cheese
- 5 ozbaby arugula, baby spinach, or spring greens
- 2lemons, cut into wedges
Instructions
- 1
Place the pork chops between 2 sheets of plastic wrap and use a mallet or a rolling pin to pound them very thin (no thicker than ¼ inch). If you think they're thin enough, pound 'em a few more times—the thinner the better! <br/>
- 2
Place the flour in a shallow dish and mix in some salt and pepper. In another dish, whisk together the half-and-half and eggs. Place the breadcrumbs in a third dish. Set the 3 dishes aside.
- 3
Season both sides of the pork chops with salt and pepper. Coat them one at a time in the flour, then in the egg mixture, and then in the breadcrumbs. Lay in a single layer on a baking sheet until you’re ready to cook them.
- 4
Combine 1 tablespoon each olive oil and butter in a large cast-iron skillet over medium-low heat. When the butter is melted and hot, add 2 breaded pork chops and cook until the breading is golden brown and the pork is cooked through, about 2 minutes per side (add more oil or butter to the skillet when you flip, if necessary). Remove to a plate lined with paper towels. Repeat with the remaining oil, butter, and pork in two more batches.
- 5
Shave the parmesan using a vegetable peeler. Place a piece of pork on each plate and top with the greens. Squeeze a little lemon juice over the greens, then sprinkle with a little salt. Top with the parmesan shavings and serve with more lemon wedges.