Sauteed Pork Chops Milanese

"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."
 
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Ready In:
35mins
Ingredients:
11
Yields:
4 chops
Serves:
4
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ingredients

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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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Reviews

  1. Delicious! I love the simplicity of this dish, but it has a lot of flavor. I used boneless chicken breasts and didn't use a full half cup of oil, I didn't see that it was necessary. I served these over spaghetti tossed in olive oil, sundried tomatoes and herbs and it was a big hit. Thanks for posting!
     
  2. Great pork chop recipe! My chops weren't an inch thick so I just reduced my cooking time a little in the skillet and a little in the oven. I hate to inform you Chef Blade, but this does not serve 4 people....it only served 2...oink, oink!
     
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