Breaded Pork chops with sweet and sour vinaigrette and greens.

Pork Chops Milanese

By Ronne Day October/November 2017 Issue from fine Cooking

Servings: 4

You can’t have too much of the sweet-sour dressing to sop up the crispy bites of pork chop—it’s a perfect marriage.

Ingredients

1/2 cup fresh lemon juice

1/2 cup finely chopped mixed-fruit mostarda Note: I used chutney

Kosher salt and freshly ground black pepper

1- 1/3 cups olive oil

2 Tbs. extra-virgin olive oil Note: I only used the 1 1/3 C. olive oil, not any EVOO

4 thick bone-in rib pork chops (about 3 lb. total), trimmed and frenched Note I used boneless pork loin and butterflied it.

4-1/2 oz. (1 cup) all-purpose flour

1 tsp. crushed red pepper flakes, ground in a spice grinder

4 large eggs

2 cup plain panko

1/2 cup finely grated Parmigiano-Reggiano

6 Tbs. finely chopped fresh flat-leaf parsley

1 packed cup baby arugula Note: I used baby kale and broccoli rabe steamed, then salted, drizzled with butter and honey.

Lemon wedges, for serving

Flaky sea salt, for serving

Preparation

In a small bowl, combine the lemon, mostarda, 1/2 tsp. salt, and 1/4 tsp. pepper. Whisk in 1/3 cup of the olive oil and the extra-virgin olive oil. Set aside. Put each chop between two pieces of plastic wrap, and pound with a mallet until about 1/4 inch thick (because of the bone, it will not be of even thickness). Season both sides with salt and pepper.

Have ready three shallow bowls large enough to hold one pork chop at a time. In one bowl, combine the flour and red pepper; in another, beat the eggs with 2 Tbs. water; and in the third, combine the panko, Parmigiano, parsley, 1 tsp. salt, and 1/2 tsp. pepper.

Position a rack in the center of the oven and heat to 200°F. Put an oven-safe wire rack on a rimmed baking sheet and set it in the oven. Dredge each pork chop in the flour, then egg, and finally panko, lightly pressing the panko to adhere. Transfer to a plate.

Heat 1/4 cup of the olive oil over medium-high heat in a large nonstick skillet. Fry one chop at a time, continually basting by spooning the hot oil over the thicker side of the chop until golden brown and just cooked through, about 2-1/2 minutes per side, then transfer to the wire rack in the oven to keep warm. Repeat with the remaining chops, wiping out the pan and adding 1/4 cup oil for each.

Serve the chops with the arugula and a drizzle of the dressing. Pass the lemon wedges, flaky salt, and any extra dressing at the table.

Note, I spooned chutney over the pork chops then spooned the sauce over that.