Pork Chop Milanese Recipe
Breaded and pan fried bone-in pork served with Maple Brook Farm burrata, arugula, tomatoes, pickled onions, and a basil balsamic reduction.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pork Chops
Season the pork chops with salt and black pepper on both sides.
Set Up Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Bread the Pork Chops
Dredge each pork chop first in flour, then dip in the egg, and finally coat with breadcrumbs, pressing gently to adhere.
Fry the Pork Chops
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded pork chops and cook for about 4-5 minutes on each side until golden brown and cooked through.
Prepare the Salad
In a large bowl, combine arugula, halved cherry tomatoes, and pickled onions.
Serve the Dish
Place the fried pork chops on plates, top with burrata cheese, and serve with the arugula salad drizzled with basil balsamic reduction.