Italian Cuisine | CLASSIC PORK MILANESE | How To Feed a Loon

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower price.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a high smoke point.

Go to the butcher and ask for center cut, bone-in pork chops that are about 1 to 1.5 inches thick and French them.

Cut off any cartilage or bone pieces from the top of the pork chop.

Place the pork chop in a large zipper freezer bag and pound it with a meat mallet to thin it out.

Sprinkle the pork chop with salt and black pepper.

Set up a dredge station with flour, beaten eggs, and a mixture of breadcrumbs and grated parmesan cheese.

For the breadcrumbs, use 4 pieces of country white bread, let them sit out to stale, cut off the crusts, cube them, and process them until fine.

Dredge the pork chop in flour, shaking off excess.

Dip the floured pork chop into the beaten eggs, ensuring full coverage.

Coat the pork chop with the breadcrumb mixture, pressing gently to adhere, and let it sit for 15 minutes to absorb the egg.

Heat a large skillet over medium-high heat with 3 tablespoons of unsalted butter and 1 tablespoon of olive oil until shimmering.

Add the breaded pork chops to the skillet in a single layer, cooking for 3-4 minutes on each side until golden brown.

Transfer the cooked pork chops to a paper towel-lined plate to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens