Pork Milanese
Pork Milanese: Easy, Elegant and CHEAP! These crispy crunchy cutlets are perfect on a bed of dressed greens or pasta. The simple butter caper pan sauce takes this recipe to company worthy.
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Ingredients
Cutlets
- 1 3/4 pounds Boneless Pork Chops (Four 2" chops)
- 1/2 cup All Purpose Flour
- 1 tbsp Paprika
- 1 tsp Kosher Salt
- Black Pepper to taste
- 2 each Large Eggs
- 1 cup Panko Bread Crumbs
- 4 tbsp Vegetable Oil
- 1 tbsp Butter
Sauce
- 4 tbsp Butter
- 2 tbsp Capers
Serving
- Arugula or mixed greens
- Olive Oil
- Red Wine Vinegar
- Honey
Instructions
Cutlets
- Butterfly cutlets into two pieces: cut the chops horizontally, but don't stop when it's open like a book: go all the way through the edge. You'll have two thin pork chops. Pound thin using a the flat part of a meat tenderizer or heavy skillet.
- Prepare dredging station using three pans or bowls. Mix flour, salt and paprika in first container. Beat eggs until smooth in another container, and add breadcrumbs to third.
- Flour both sides of cutlets, patting off excess, before dipping in egg and finally into panko.
- Heat oil in cast iron or other heavy skillet over medium high heat until shimmering. Add butter and melt until foaming. Cook cutlets a few at a time for a minute or so on each side, until golden brown.
- Place sautéed cutlets on sheet pan in a 350 degree oven while you cook the remaining pork. Continue cooing the pork in the oven for 15 minutes or so until the internal temperature of the pork is at least 145 degree F when tested with a meat thermometer.
Sauce
- After all the pork is done cooking and removed from the pan, melt the butter in the same skillet. When the butter foams, add the drained capers and cook for about a minute. Spoon over cutlets.
Serving
- Spread greens on platter and drizzle generously with olive oil, red wine vinegar and a bit of honey. Sprinkle with kosher salt and pepper.