Pork Chop Milanese Recipe
14oz pounded thin pork chop + herb breaded + pan fried + wild arugula + lemon
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Chops
Begin by placing the pounded pork chop between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound it to about 1/4 inch thickness if not already done. This will help it cook evenly.
- 2
Prepare the Breading Station
In a shallow bowl, combine the bread crumbs, grated Parmesan cheese, chopped parsley, garlic powder, salt, and black pepper. In another bowl, beat the eggs thoroughly.
- 3
Bread the Pork Chops
Dip each pork chop into the beaten eggs, allowing excess to drip off. Then, dredge the pork chop in the bread crumb mixture, pressing lightly to ensure an even coating. Set aside on a plate.
- 4
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering. You can test the oil by dropping a small amount of breading into it; if it sizzles, the oil is ready.
- 5
Fry the Pork Chops
Carefully place the breaded pork chops in the hot oil. Do not overcrowd the pan; cook in batches if necessary. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- 6
- 7