Pork Milanese with Arugula, Fennel, and Parmesan Salad
Milanese just means in the style of Milan and refers to meat that has been pounded or vegetables that have been thinly sliced, dredged first in egg and then in a mixture of bread crumbs and grated parmesan cheese, and fried. Although they're not traditional, we like using panko (Japanese bread crumbs), because they make a crunchier crust. Prep and Cook Time: 40 minutes. Notes: If you're buying pork chops from a butcher, you can ask for the pounding to be done for you.
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- Calories: 725
- Calories from fat: 65%
- Protein: 46g
- Fat: 52g
- Saturated fat: 14g
- Carbohydrate: 18g
- Fiber: 3.5g
- Sodium: 726mg
- Cholesterol: 229mg
- 1 cup panko
- 1/4 cup grated parmesan cheese plus 1/4 cup shavings from a block of parmesan (use a vegetable peeler)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs
- 4 boneless center-cut pork chops, each about 3/4 in. thick (1 1/2 lbs. total) and pounded to a thickness of 1/4 in. (see Notes)
- 4 cups arugula
- 1 fennel bulb, stalks trimmed and bulb thinly sliced
- 3 tablespoons plus 1/2 cup olive oil
- Juice of 1/2 lemon
- 1. Combine panko, grated parmesan, 1/4 tsp. salt, and 1/4 tsp. pepper on a large plate. In a small bowl, lightly beat eggs. Dip each pork chop in egg, then transfer to panko mixture and coat completely with crumbs. Set aside.
- 2. In a large bowl, combine arugula, fennel slices, and parmesan shavings. Drizzle salad with 3 tbsp. olive oil and the lemon juice. Toss, season with remaining salt and pepper, and toss again.
- 3. In a 12-in. nonstick frying pan, heat remaining 1/2 cup olive oil over medium-high heat. Add two pork chops and cook, turning once, until crusts are deep golden brown and crisp, 5 to 6 minutes. Transfer chops to a plate and keep warm. Repeat with remaining chops.
- 4. Cut each chop in half diagonally and arrange on a serving platter with salad. Serve immediately.
- Note: Nutritional analysis is per serving.
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