Giada's Pork Milanese
When I was grocery shopping on Tuesday night, the store had a special on very thinly cut pork chops. I bought a package not knowing how I planned to prepare them.
Yesterday afternoon I did some searches for “thin pork chops” on the Food Network’s website and saw this recipe. I realized that the pork chops I purchased were perfect for Milanese and I had all the ingredients at home including arugula and tomatoes for the salad that typically accompanies Milanese.
Just a couple of notes…I halved the recipe for the two of us. Make sure you let the oil get hot enough before putting the pork in the pan. Don’t forget the lemon wedges — the fresh lemon juice added a brightness to the Milanese.
A very simple but delicious meal!
Giada De Laurentiis
- 1 cup panko (Japanese bread crumbs)
- 1/2 cup finely grated Parmesan
- 2 large eggs
- 6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
- Salt and freshly ground black pepper
- 1/4 cup plus 3 tablespoons olive oil
- 6 lemon wedges
Preheat the oven to 200 degrees F.
Coarsely crush the panko into a large shallow bowl. Stir the cheese 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.