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Pork Milanese

KENDRICK’S NEW FAVORITE DISH: PORK MILANESE (serves 2)

What you need:

2 boneless pork chops, pounded super thin (you can just buy boneless chops and pound them yourself, but if you have neighbors/high strung little dogs, I recommend asking your butcher to do it for you.)

1 egg

3/4 cup of bread crumbs (I used Progresso Panko Bread Crumbs in Plain)

1/4 cup freshly grated parmesan cheese (you can play with the proportion of bread crumbs/cheese to find what you like best)

1/4 cup olive oil

1 lemon

Salt & pepper

What you do:

1. Season each chop with the salt & pepper.

2. Beat the egg in a small bowl.

3. In a second small bowl, combine the bread crumbs and parmesan cheese.

4. Dip the first chop in the egg, and then dredge in the bread crumbs/cheese mixture, coating thoroughly (you want a nice, even crust to form).

5. Heat the olive oil in a large pan, and cook the chop for about three minutes on each side, or until cooked through.

6. Remove first chop to a plate and repeat with second chop, adding a little more oil to the pan if necessary.

7. Liberally squeeze lemon over each chop; serve with a lemon round as garnish.

(The orange stuff in the upper right-hand corner is Saucy Susan Peach-Apricot Sauce. It didn’t exactly work with the meal, but it brings up such fond childhood memories that I had to include it.)

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