Cotoletta Alla Milanese Recipe

Preparation Steps

1. 1

   Prepare the Fennel Cream

   Thinly slice the fennel bulb and sauté it in a pan with a bit of olive oil until softened. Add the heavy cream and simmer until thickened. Blend until smooth and season with salt and pepper to taste.

2. 2

   Prepare the Pork Chop

   Pound the Kurobuta pork chops to about 1/2 inch thickness. Season both sides with salt and black pepper.

3. 3

   Breading Process

   Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with bread crumbs. Dredge the pork chops in flour, dip in the eggs, and finally coat with bread crumbs.

4. 4

   Fry the Pork Chops

   Heat the olive oil in a large skillet over medium-high heat. Fry the breaded pork chops for about 4-5 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.

5. 5

   Serve

   Place the fried pork chops on a plate, drizzle with Romesco sauce, and serve with fennel cream on the side.