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Remember my Red Cabbage Salad (over Thanksgiving)? Here it is again. It’s the perfect companion to this Pork Chop Milanese.

  • 2 pork chops
  • 1 free range egg
  • 1 cup bread crumbs
  • 1/2 cup all-purpose flour
  • 3 tablespoons e.v.o. oil
  • 1/4 cup salted butter
  • salt and freshly ground black pepper

Using a meat mallet, carefully pound the pork chops until they are uniformly 1/2 cm thick. Ensure you do not pound the bone, to prevent chipping it. Season the pork chops with salt and pepper. Dip each chop into the flour, then the beaten eggs, allowing excess to drip off. Dredge each chop in the bread crumbs and set on a plate (ensure the bone is not covered with bread crumbs).

In a sauté pan, heat the olive oil over medium heat. Add the butter and allow it to foam for 10 to 15 seconds. Place the chops in the pan and cook until light golden brown on one side, about 5 minutes. Using tongs, carefully turn the chops and cook on the other side until light golden brown, about 5 more minutes. Add more oil/butter if necessary.

Transfer the cooked pork chop on a plate lined with kitchen paper to remove excess fat.

Serve hot with Red Cabbage Salad.

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