COSTOLETTA MILANESE Recipe

Name: Osteria Panevinos COSTOLETTA MILANESE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces Pork Chop (thinly pounded); 0.5 cups All-Purpose Flour; 2 large Eggs; 1 cups Bread Crumbs; 1 tsp Salt; 0.5 tsp Black Pepper; 0.5 cups Olive Oil; 4 cups Arugula; 1 cups Cherry Tomatoes; 2 tbs Lemon Juice; 1 tsp Lemon Zest; 1 tbs Honey; 1 clove Garlic (minced)

Inspired by Osteria Panevino

Time30m

Serves2

pork chop – thinly pounded -breaded – pan-fried with arugula – cherry tomatoes – lemon vinaigrette

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Ingredients

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Main Ingredients

2 pieces Pork Chop (thinly pounded)

1/2 cups 00 bread flour

2 large Eggs

1 cups Bread Crumbs

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 cups olive oil

4 cups Arugula

1 cups Cherry tomatoes

2 tbs ReaLemon lemon juice

1 tsp Lemon zest

1 tbs Honey

1 clove Garlic (minced)

Method

Cooking Directions

Prepare the Pork Chops

Season the thinly pounded pork chops with salt and black pepper on both sides.

Bread the Pork Chops

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Dip each pork chop in flour, then egg, and finally coat with bread crumbs, pressing gently to adhere.

Fry the Pork Chops

In a large skillet, heat olive oil over medium heat. Once hot, add the breaded pork chops. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove from skillet and let drain on paper towels.

Prepare the Salad

In a bowl, combine arugula and halved cherry tomatoes. In a separate small bowl, whisk together lemon juice, lemon zest, honey, minced garlic, and a pinch of salt. Drizzle the vinaigrette over the salad and toss gently.