Monday, July 11, 2011

Pork Milanese

Anything "Milanese" really just means breaded, and possibly pounded out flat.
So this time it's pork loin chops, not pounded out, because I prefer there to be more meat than breading in each bite.
But to each their own.

Standard lineup of flour, beaten egg, and then a combination of panko bread crumbs with a bit of grated parmigiano reggiano mixed in.

Room temperature one inch thick pork loin chops, which I season with salt and a bit of dried ground sage before going through the breading process.

In a skillet on medium high with a tablespoon or two of olive oil in it, cook in batches, making sure not to crowd the pan so the chops get crispy rather than steamed, about 3-4 minutes per side.
You may have to add more oil to the pan when you flip, as the breadcrumbs will absorb some of it as they cook.

Hideous photo, but tasty food.
Finish with a spritz of lemon juice and a side of vegetables, and dinner is done.
Stay tuned for my clever use of the leftover breading assembly line!

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