16 May 6 Comments Cooking with Jeff and Cristina Cooking at Home , , , , ,

This past Sunday was Mother’s Day and I decided that instead of going out to dinner, I would make a nice easy dinner at home for my mother. Often I will make chicken or veal milanese-style, which typically is breaded cutlets served over arugula with fresh tomatos atop.

As a different spin, I decided to make a pork milanese. Good pork is juicy, hearty and not ridiculously expensive. Here is a good recipe that will make mom or anybody else very happy to stay home for dinner!

(Serves 4)

4 pork chops (boneless or bone-in)

2 eggs

1/2 cup extra virgin olive oil

1-2 cups panko bread crumbs

3 plum tomatoes

1/2 cup balsamic vinegar

1/4 cup chopped fresh basil

1 shallot, chopped

Fresh shaved parmigiano reggiano

salt and fresh ground pepper

Start off by rinsing and trimming the fat off of the pork. Then dry and pound the cutlets as thin as you can, without degrading the meat. Beat your eggs in a bowl and set aside. Season both sides of each cutlet with salt and pepper. Dredge the cutlets in the egg wash and then evenly coat them with the panko bread crumbs. Set aside for a moment.

Chop up the tomatoes into small cubes and mix in a bowl with salt, pepper, 1/4 cup of olive oil, 1/4 cup of balsamic vinegar. Add in your fresh basil and shallots and toss until evenly mixed. Now take the remainder of the oil and vinegar and dress the arugula salad in a bowl.

Preheat your oven to 400 degrees. In a large sautee pan, heat up just enough olive oil to coat the pan. Over medium-high heat, place your pork cutlets in and cook until each side is golden brown. The difficulty with pork versus veal or chicken is that the pork takes longer to cook if the cutlets are thicker. Remove and place on to plate with paper towel to absorb excess oil briefly. Then transfer into a baking dish to finish cooking, approx. 5-10 minutes depending on thickness of the cutlets.

When the cutlets are done, first put the arugula down 9Apps Download on the plate followed by the cutlet. Now spoon your tomato mixture over the pork. Shave your fresh parmigiano reggiano and voila!

 

-Jeff