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
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.
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.
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.
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.
Prepare the Fennel
Thinly slice the fennel bulb and toss it with a little olive oil and salt. Set aside.
Make the Mustard Jus
In a small bowl, mix Dijon mustard with a little water to thin it out. Adjust seasoning as needed.
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.