If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Pork Milanese
...in your mind.
You must accept cookies to see this video.
Pork Milanese
Ah yes...crispy breaded pork is one of the great joys in life.
4 boneless pork loin chops, about 1 inch thick each
1 cup all-purpose flour
2 eggs,beaten
1.5 cups panko bread crumbs
3 tablespoons finely chopped curly parsley
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
Kosher salt and coarse ground black pepper
Olive oil
3 tablespoons butter
4 cups baby arugula
Olive oil
Lemon juice
Directions
Grilled Rib Snacks
Heat grill to medium high
In a bowl combine mustard, soy sauce, hot sauce, salt and pepper - mix well
Brush the ribs with the sauce, making sure to coat them well.
Place the ribs on a hot grill and cook, turning and basting occasionally, until they're well marked and cooked through to about 145 degrees
Pork Milanese
Put each chop in between 2 sheets of cling film, and pound flat to about 1/8-1/4inch thick, set aside
Set up 3 bowls or plates for dredging: flour in one, beaten eggs in one, and the panko, garlic powder, onion powder, paprika, salt & pepper and the parsley in the last one – mix to combine
Dredge each pork loin piece first in the flour (gently shaking off excess) then into the beaten eggs, and finally coat it with the seasoned breadcrumbs mixture
Heat olive oil and butter in a pan on the grill or stove top, and when bubbling add the pork and cook 3-4 minutes on each side or until golden brown and cooked to an internal temperature of 145 degrees
Put the arugula in a bowl, drizzle lightly with about a tablespoon of olive oil, squeeze ½ lemon over the top and season to taste with salt & lots of black pepper
Put some arugula and a piece of the Milanese on a plate, and squeeze a little more lemon over the pork before serving
