Berkshire Pork Chop Milanese Recipe
chicories, apple, fennel, celery, red onion, parmesan, Dijon-cider vinaigrette.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Vinaigrette
In a small bowl, whisk together Dijon mustard, apple cider vinegar, honey, salt, and pepper. Set aside.
Prepare the Salad
In a large bowl, combine chicory leaves, apple, fennel, celery, and red onion. Drizzle with the vinaigrette and toss to combine.
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.
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.
Plate the Dish
On each plate, place a pork chop and top with the salad mixture. Sprinkle with grated Parmesan cheese before serving.