Sauteed Pork Chops Milanese
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“This technique can be applied to bone-in chicken thighs (remove flesh from the bone, and pound)or an even easier option of boneless, skinless chicken breasts. Serve with warm pasta, steamed potatoes, or rice, with a little marinera sauce on both the meat and starch.”
Sauteed Pork Chops Milanese
0 recipe photos
READY IN:35mins |
SERVES:4 |
YIELD:4 chops |
UNITS:US |
Ingredients Nutrition
- 4 pork chops, one inch thick
- 2 eggs
- 2 cups fine dry breadcrumbs
- 3⁄4 cup flour
- 1⁄2 cup olive oil
- 2 tablespoons butter
- 1 tablespoon grated parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 slices ripe tomatoes
- 4 slices mozzarella cheese (fresh, if possible)
Directions
- Nip into the chops where the flesh meets the bone, about 1/4".
- Cover with wax paper and GENTLY pound meat until thin, and doubled in size.
- Season meat with scant salt and pepper.
- LIGHTLY dust each side with the flour.
- Mix the herbs, crumbs and parmesan.
- Dip chops into beaten egg and DRAIN.
- Firmly push chops into bread crumbs in large plate on both sides.
- Let sit 5 minutes.
- Heat oil and butter in heavy skillet to medium high,375.
- Saute both sides of the chops until dark golden brown, total of 5 minutes, NOT overlapping in skillet Remove to oven-proof platter.
- Top each chop with one slice tomato and mozzarella.
- Place in pre-heated oven (350) for 6 to 7 minutes and serve.
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Sauteed Pork Chops Milanese