Prep: 10 minutes; Cook: 20 minutes
The simple preparation this dish requires is truly hard to beat. Rather than pan-frying, we opted to "oven-fry," which reduced the amount of fat in the recipe. We used pork chops, but it's also delicious made with chicken breasts or veal cutlets.
Oxmoor House JUNE 2006
1. Preheat oven to 450°.
2. Place pork chops between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Set aside.
3. Place bread in a food processor, and pulse 10 times to form coarse crumbs that measure 1 1/2 cups. Place breadcrumbs in a pie plate or shallow dish. Stir in cheese and next 5 ingredients.
4. Combine water and egg in a bowl; stir well with a whisk. Dip pork chops in egg mixture; dredge in breadcrumb mixture.
5. Place pork chops on a baking sheet coated with cooking spray. Bake at 450° for 20 minutes or until done. Squeeze a lemon wedge over each chop.
Pork Milanese (mee-lah-NAY-zay), a traditional dish from Milan, is simply a piece of meat that is dipped in egg, dredged in breadcrumbs and Parmesan cheese, and then pan-fried and doused with lemon juice.
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