Pork Chop Milanese With Arugula And Teardrop Tomatoes Recipe Epicuriouscom
PORK CHOP MILANESE WITH ARUGULA AND TEARDROP TOMATOES
Steps:
- 1 Remove the bones from the pork chops. Using a meat mallet, carefully pound the pork chops until they are uniformly 1/4 inch thick. Season the pork chops with salt and pepper. Dip each chop into the beaten eggs, allowing excess to drip off. Dredge each chop in the bread crumbs and set on a plate.
- 2 In a 14- to 16-inch sauté pan, heat 1/4 cup of the olive oil over medium heat until just smoking. Add the butter and allow it to foam for 10 to 15 seconds. Place the chops in the pan and cook until light golden brown on one side, about 5 minutes. Using tongs, carefully turn the chops and cook on the other side until light golden brown, about 5 more minutes. Add more oil if necessary, 1/2 tablespoon at a time, to avoid scorching the breading.
- 3 In a large bowl, combine the arugula and tomatoes. Add the remaining 3 tablespoons of olive oil, the lemon juice, and salt and pepper and toss to coat the greens.
- 4 Place one pork chop on each of four warmed dinner plates. Divide the arugula salad evenly among the plates, place a lemon wedge on each plate, and serve immediately.
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- Place a pork chop in a large ziplock plastic bag and close. Lay the enclosed pork chop on a cutting board and pound until 1/2-1/4 inch thickness with a mallet. Repeat with remaining chops.
- Whisk together the buttermilk, Italian seasoning, garlic powder, salt, and pepper. Add the pounded pork chops and turn to coat. Cover tightly or place everything in a large ziplock bag and refrigerate for at least three hours or overnight.
- Toss the panko and parmesan cheese together in a shallow baking dish. Remove a pork chop from the marinade and shake lightly. Dredge in panko mixture until coated. Turn and coat the other side. Lay on a plate and repeat with the remaining chops.
- Heat a couple tablespoons of olive oil in a large nonstick frying pan over medium high heat until very hot but not smoking. Place the pork chops in the pan (you will probably need to do this in two batches), being careful not to crowd the pan. Cook until golden brown on one side, about 2-4 mins and flip and finish cooking on the other side, about 2-4 mins more. Season each side with salt and pepper to taste.
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