Pork Chops Milanese

Biaggi's Ristorante Italiano Restaurant Recipe

1 1/2 cups milk
1 cup flour
2 eggs
2 tablespoons water
3/4 cup vegetable oil
2 (10 oz.) pork chops
1 cup breadcrumbs
2 tablespoons lemon juice
1 teaspoon lemon zest
6 tablespoons olive oil
dash salt and pepper
1/2 cup arugula
2 tablespoons capers
2 tablespoons red onion, julienned
6 cherry tomatoes
1/4 cup Asiago cheese, shaved

Place the pork chops in a large dish, pour milk over them, cover and refrigerate for 1 hour.
Remove the pork chops from the milk and dredge in flour. Whisk together the eggs and water in a
shallow dish; dip the floured pork chops in the egg wash then dredge them in breadcrumbs until fully coated. 

Place a large saute pan over high heat, when the pan begins to smoke reduce to medium heat, add vegetable oil to the pan and immediately add the breaded pork chops; cook for two minutes on each side.

Place the arugula, capers, red onion and tomatoes in a small bowl and toss. In a small mixing bowl whisk together the lemon juice, lemon zest, salt, pepper and olive oil until well blended. Drizzle lemon dressing over the salad and toss together. Place the salad next to the pork chops on the platter and garnish with Asiago cheese. Makes 2 servings.

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