Pork Milanese Recipe
breaded sakura pork loin, anson mills polenta, grape agrodolce, shaved fennel, mustard jus
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Ingredients
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Pork Milanese
Method
Preparation
- 1
Prepare the Pork
Season the pork loin with salt and black pepper. Dredge each piece in flour, dip in beaten eggs, and then coat with panko breadcrumbs.
- 2
Fry the Pork
Heat olive oil in a large skillet over medium heat. Fry the breaded pork loin until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
- 3
Make the Polenta
In a saucepan, bring water to a boil. Gradually whisk in the polenta, reduce heat, and cook while stirring until thickened, about 15-20 minutes. Season with salt to taste.
- 4
Prepare the Grape Agrodolce
In a saucepan, combine grapes, red wine vinegar, and honey. Cook over medium heat until the mixture is syrupy and the grapes are softened, about 10-15 minutes.
- 5
Prepare the Fennel
Thinly slice the fennel bulb and toss it with a little olive oil and salt. Set aside.
- 6
Make the Mustard Jus
In a small bowl, mix Dijon mustard with a little water to thin it out. Adjust seasoning as needed.
- 7
Assemble the Dish
On each plate, spread a layer of polenta, top with a piece of pork, drizzle with grape agrodolce, and garnish with shaved fennel and mustard jus.