Berkshire Pork Chop Milanese Recipe
chicories, apple, fennel, celery, red onion, parmesan, Dijon-cider vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vinaigrette
In a small bowl, whisk together Dijon mustard, apple cider vinegar, honey, salt, and pepper. Set aside.
- 2
Prepare the Salad
In a large bowl, combine chicory leaves, apple, fennel, celery, and red onion. Drizzle with the vinaigrette and toss to combine.
- 3
Prepare the Pork Chops
Season the pork chops with salt and pepper. Dredge each chop in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
- 4
Cook the Pork Chops
In a large skillet, heat olive oil over medium heat. Fry the pork chops for 4-5 minutes on each side or until golden brown and cooked through. Remove and let rest.
- 5
Plate the Dish
On each plate, place a pork chop and top with the salad mixture. Sprinkle with grated Parmesan cheese before serving.