Pork Chops Milanese
It’s fancy pants shake n bake! When I was a kid I used to love helping my mom with dinner. One of my favorite things to do was to help dredge the chicken or fish in flour, egg batter and lastly breadcrumbs. If my mom was making pork chops she would place the breadcrumbs in a Ziploc bag and hand it to me. I would love the shaking part. I felt like a real chef!
This recipe has a few more ingredients and just a couple more steps but it’s still family friendly. Kids can still get their little hands messy helping you out. Knock yourself out with whatever sides you like because these chops are versatile. Baked potatoes and a simple lemon vinaigrette arugula salad pair marvelously with pork chops (in my humble opinion!)
- 1/2 cup lemon juice
- 1/2 cup mostrada (honey dijon vinaigrette substitution if you can't find mostrada)
- salt and pepper
- 1 1/2 cups olive oil
- 2TBSP extra virgin olive oil
- 4 bone-in rib pork chops
- 1 cup flour
- 1 tsp cayenne pepper (optional)
- 4 large eggs
- 2 cups plain bread crumbs (I used panko)
- 1/2 cup finely grated parmiginao-reggiano cheese
- 6 tbsp chopped parsley
- lemon wedges for garnish
- In a small bowl, combine lemon, mostrada (or mustard vinaigrette) 1 tsp salt and 1/4 teaspoon pepper. Whisk in 1/3 cup of olive oil and the extra virgin olive oil and set the dressing aside.
- Put each shop between two pieces of plastic wrap in pounds with a mallet until about 1/4 inch stick. Season both sides with salt and pepper.
- Ready three shallow bowls large enough to hold one Porkchop at a time. And one bowl combine the flour and the cayenne pepper; in another bowl beat the eggs with 2 tablespoons water; in the third bowl combine the breadcrumbs, cheese, parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
- Position a rack in the center of the oven and heat to 200°F. Put in oven safe wire rack on a rimmed baking sheet and set it in the oven dredge each pork chop in the floit bowl then in the egg, and finally the breadcrumb bowl. Pressed firmly so the breadcrumbs adhere to the pork chop. Transfer to a plate.
- Heat 1/4 cup of the all of oil in a large skillet over medium high heat. Cook one Porkchop at a time continuingly spooning hot oil over the thicker side of the chop until it is golden brown and cooked completely through. It should take about 2 1/2 to 3 minutes per side. Then transfer the chops to the wire rack in the oven to keep warm. Repeat for remaining chops.
- Once all chops are ready, serve with a nice lemon arugula salad and a drizzle of the dressing. Garnish with the lemon wedges and enjoy.