Pork Chop Milanese with Cruncy Salad - Petroni Foods

Pork Chop Milanese with Cruncy Salad - Petroni Foods

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Yields

4

Directions

  1. Place each pork chop between two sheets of plastic wrap. Pound them with a meat mallet or rolling pin to an even thickness of about 1/2 inch
  2. Set up three shallow dishes
  3. In the first, place the flour and season it to taste with some of the pepper. In the second, whisk together the eggs and milk. In the third, mix the breadcrumbs with the Parm, garlic powder, dried parsley, and the remaining pepper
  4. Coat each pork chop in the flour, shaking off the excess
  5. Dip into the egg mixture, then press into the breadcrumb mixture, making sure the chops are evenly coated
  6. In a large skillet, heat a generous amount of olive oil over medium-high heat. Fry the pork chops in batches, without crowding the pan, until golden brown and cooked through,3 to 4 minutes per side
  7. Serve the pork chops immediately with lemon wedges on the side. They pair well with a simple salad or can be garnished with chopped fresh parsley
  8. For the ranch salad dressing combine all ingredients in a blender. This keeps refrigerated in a mason jar for up to 1 week

Ingredients

  • 4, about 1/2 inch thick boneless pork chops
  • 1 cup all-purpose flour
  • 2 cups breadcrumbs
  • 2 tbsp freshly ground black pepper
  • 2 large eggs
  • 2 tbsp milk
  • 1/2 cup Parmesan
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • to taste Extra-virgin olive oil, for frying
  • for garnish lemon wedges, for serving iceberg lettuce, broken into bite-size pieces, or arugula
  • to taste Italian ranch dressing, for salad
  • to taste Fresh lemon juice, optional
  • to taste Extra-virgin olive oil, for salad
  • 2 large eggs, for salad dressing
  • 2 to 3 tbsp granulated sugar, for salad dressing
  • 1/2 cup lemon juice, for salad dressing
  • 1/2 cup red wine vinegar, for salad dressing
  • 1cup blended oil, for salad dressing
  • 1/2 cup whole milk, for salad dressing
  • 1tbsp chopped fresh rosemary, for salad dressing
  • 1tbsp dried Sicilian oregano, for salad dressing
  • 4 oz Greek yogurt, for salad dressing
  • 1/4 bunch fresh flat-leaf parsley, for salad dressing
  • 1tbsp crushed red chili flakes, for salad dressing
  • 4, about 1/2 inch thick boneless pork chops
  • 1 cup all-purpose flour
  • 2 cups breadcrumbs
  • 2 tbsp freshly ground black pepper
  • 2 large eggs
  • 2 tbsp milk
  • 1/2 cup Parmesan
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • to taste Extra-virgin olive oil, for frying
  • for garnish lemon wedges, for serving iceberg lettuce, broken into bite-size pieces, or arugula
  • to taste Italian ranch dressing, for salad
  • to taste Fresh lemon juice, optional
  • to taste Extra-virgin olive oil, for salad
  • 2 large eggs, for salad dressing
  • 2 to 3 tbsp granulated sugar, for salad dressing
  • 1/2 cup lemon juice, for salad dressing
  • 1/2 cup red wine vinegar, for salad dressing
  • 1cup blended oil, for salad dressing
  • 1/2 cup whole milk, for salad dressing
  • 1tbsp chopped fresh rosemary, for salad dressing
  • 1tbsp dried Sicilian oregano, for salad dressing
  • 4 oz Greek yogurt, for salad dressing
  • 1/4 bunch fresh flat-leaf parsley, for salad dressing
  • 1tbsp crushed red chili flakes, for salad dressing