Costoletta Milanese Recipe
pork chop – thinly pounded -breaded – pan-fried with arugula – cherry tomatoes – lemon vinaigrette
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Ingredients
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Main Ingredients
Method
Cooking Directions
- 1
Prepare the Pork Chops
Season the thinly pounded pork chops with salt and black pepper on both sides.
- 2
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.
- 3
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.
- 4
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.
- 5
Serve
Serve the crispy pork chops alongside the arugula and cherry tomato salad. Enjoy your Costoletta Milanese!