PORK MILANESE
These breaded cutlets are usually made with veal, but I’ve found that it’s an excellent treatment for pork chops. As kids, my siblings and I loved this dish—what kids don’t love fried meat? And it makes for a tasty sandwich the next day.
Servings
4
Servings
4
Ingredients
Instructions
  1. Place the Flour in a wide, shallow bowl. Place the eggs in another wide, shallow bowl. Mix the bread crumbs, Parmesan cheese, basil, and thyme in a third wide, shallow bowl.
  2. Using a meat mallet, pound the pork chops on the work surface until they are ¼ inch thick. Sprinkle the pork chops with 1 teaspoon each of salt and pepper. Working with one pork chop at a time, dredge the chops in the flour to coat lightly, then dip the chops into the beaten eggs, allowing the excess egg to drip off. Finally, coat the pork chops with the breadcrumb mixture, pressing gently to adhere. Set the pork chops in a single layer on a baking sheet. (The pork chops can be prepared up to this point 4 hours ahead. Cover and refrigerate.)
  3. Preheat the oven to 150 degrees F. Line a baking sheet with a rack. In a large, heavy sauté pan with high sides, melt the butter in the oil over medium heat until hot. Carefully place 2 pork chops in the oil mixture and cook until light golden brown, about 3 minutes per side. Transfer the chops to the baking sheet and sprinkle with more salt to taste. Keep the cooked chops warm in the oven. Repeat with the remaining 2 chops.
  4. Place 1 pork chop on each of 4 dinner plates, and serve immediately with the lemon wedges.
Recipe Notes

Don’t be afraid of pounding pork, chicken, or veal. It’s easy, and pounding meat can be a great way to vent frustration. Place a boneless and, for chicken, skinless piece of meat between two pieces of plastic wrap and, using a mallet, lightly pound until approximately ½ inch thick. Your butcher can do this for you if you don’t have the time. The advantage to pounding the meat thin is that the cooking process is quick and the meat doesn’t have time to dry out.