Pork Milanese Recipe

Pork Milanese

Serves 4

 

1 pound (4 sticks) unsalted butter

1/2 loaf of white bread

1/4 cup grated Parmesan

2 bone-in pork rib chops, split in two, cut lengthwise down the middle

Kosher salt 

1 cup flour

4 eggs, gently whisked

Lemon wedges for serving 

 

Vinaigrette

1/2 shallot, diced 

2 tablespoons red wine vinegar

1/2 teaspoon Dijon mustard

3 tablespoons olive oil, plus more for drizzling 

 

Salad

3 big handfuls of arugula

1/2 cup picked parsley

1 head of fennel, shaved

4 medium sized tomatoes, wedged 

 

To clarify the butter, slowly warm the butter in a small sauté pan over low heat. Foam will start to develop on the top of the butter, this is the whey protein, and the water will evaporate. Use a spoon to skim off the foam. Let the butter simmer for a few minutes to allow it to fully clarify. Pour the clarified butter through a strainer lined with cheesecloth to catch any additional proteins. Set the clarified butter aside. 

To make the bread crumbs, use a bread knife to remove the crust off the bread and discard or reserve them for another use. Add remaining bread to a food processor and pulse until finely ground, about the texture of sand. Place in a medium bowl and stir in the Parmesan cheese and set aside. 

To prep the pork, work with one piece at a time and place it between two pieces of parchment paper. Using a mallet or an empty, sturdy glass, pound the pork until it’s about 1/2 inch thick. Repeat with each piece. Season the pork lightly with salt on both sides. 

To bread the pork, set up an assembly line with three different flat dishes. Put the flour, seasoned well with salt in the first dish, then the whisked eggs, also seasoned with a little salt, and the Parmesan breadcrumbs. Working one piece at a time, dredge the pork in the flour and shake off any excess. Then fully coat the pork in the egg, and lastly the breadcrumbs, pressing to make sure the pork is evenly covered with crumbs. Place the breaded piece of pork on a sheet tray lined with parchment and repeat with the rest of the pieces. 

To make the vinaigrette, let the shallot macerate in the vinegar and Dijon with a pinch of salt for about 10 minutes. Whisk in the olive oil to combine and season to taste with more salt if needed.

In a medium bowl toss together the arugula, parsley and fennel and set aside. 

Place a 10 or 12 inch pan over a medium flame. Add about half of the clarified butter, just enough to cover and come up the sides a bit. Once the butter starts to shimmer, add one of the the pork cutlets.The pork should start to sizzle right away, if not, remove the pork and allow the butter to heat further, then add as many pieces to the pan without crowding, about 2 to 3, depending on the pan size. Cook each piece for about 3 minutes on each side. Repeat with remaining pork, monitoring the flame so you end up with a nice golden brown on both sides. Once fully cooked, set the pork on a sheet tray lined with paper towels and season with salt. 

Toss the salad with some of the vinaigrette.

Plate the pork with a slice of lemon, a serving of salad and a tomato, wedged and drizzled with salt and some more olive oil.