Pork Milanese

Tuesday, March 30, 2010

As some know, I often buy proteins and vegetables separately, and then flounder around looking for a recipe to fit them...  This usually ends up with something good, but sometimes results in disasters, or as Nick would say "nasty casseroles".  This time, I had 4 boneless pork chops (not good enough for him to make his Cajun Smothered Pork Chops)...and no recipe.  Enter Giada again.  Nice job, Giada.  This was really, really good.  And pretty easy.

Pork Milanese

Here's what I used:

4 boneless pork chops, pounded 1/4" flat with mallet
2 cups AP Flour (In bowl #1 for dredging)
2 eggs, beaten (In bowl #2 for dredging)
2 cups Italian Bread Crumbs (In bowl #3 for dredging)
1/3 cup vegetable oil
2 tbsp butter
1 Lemon

Here's what I did:

Preheated oven to 170 degrees.  Lined cookie sheet with foil, and added cooling racks on top.  Set aside.

Pounded pork chops flat with a kitchen mallet, inside of a large ziplock bag, and then seasoned each one, on both sides, with S&P.  Dredged each pork chop in #1 Bowl (Flour), then #2 Bowl (eggs), and finally #3 Bowl (Bread Crumbs). 

In a nonstick skillet, heat oil and butter to med-high.  In pairs, cook breaded pork chops for 3 minutes per side, and then place on rack/cookie sheet, and set in oven to keep warm while finishing the other pork chops.  Once all pork chops have browned, allow them to rest in the oven for an additional 5 minutes and then serve with pasta/sauce or other sides of your choice.

Just before serving, squeeze 1 wedge of lemon overtop the pork chops, or serve wedge on the side to your guests.  Yummm.


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