Crispy Pork Chop Milanese is great served topped with a nice arugula salad. The pork can be substituted with steak, veal or chicken and served with little red potatoes and vegetables or a buttered pasta for a heartier meal.
Great for lunch or dinner this recipe is quick and easy to make. Just season and bread a few chops and you’re ready to go.
4 boneless center cut pork chops
1/2 cup of all purpose flour
1 cup of seasoned bread crumbs
1/4 cup of freshly grated Romano cheese
2 eggs beaten
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/4 cup of vegetable oil
1 Tbls of butter
1 bunch of arugula stems removed
Small cherry tomatoes sliced in half
1 red onion, sliced
Olive oil and balsamic vinegar
Butterfly the chops and pound thin with a meat mallet.
In a large bowl combined salt, pepper, bread crumbs and cheese.
Place flour in separate bowl.
Place eggs in a separate bowl.
Dredge chops in the flour first.
Then in the eggs and then the bread crumbs.
Refrigerate for around an hour.
Fry the chops over medium heat in the oil and butter until golden brown.
Place the chops on a paper towel to drain the oil.
Prepare salad using the arugula, tomatoes and onions.
Mix the salad with the olive oil and balsamic.
Place the salad on top of the pork chops.
Season to taste.
Plate the salad and place the chop on top. Serves 4
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