Pork Milanese

Ingredients

nocoupons

• 1 cup panko (Japanese bread crumbs)
• 1/2 cup finely grated Parmesan
• 2 large eggs
• 6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
• Salt and freshly ground black pepper
• 1/4 cup plus 3 tablespoons olive oil
• 6 lemon wedges

Directions

Preheat the oven to 200 degrees F.

Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.

Transfer the pork to plates and serve with lemon wedges.

MEAL SWAP PREP:

This recipe requires a little bit of work, but I think the finished meal is worth it!

You need 3 wide shallow bowls.

Bowl #1: flour

Bowl #2: two lightly beaten eggs

Bowl #3: bread crumb mixture

Sprinkle the pork chops (I already pounded them) with salt and pepper (both sides). Working with one chop at a time, dredge in flour, dip in egg, coat in bread-crumb mixture, pressing gently to adhere.

Set oven (or toaster oven) on warm. Melt 2 T butter in 1/3 cup olive oil over medium heat in a heavy sauté pan. Working with as many pork chops will fit easily into your pan, cook chops until light golden brown—3 minutes per side. (I usually actually set my kitchen timer—exactly 3 minutes per side, then I don’t have to keep checking.) Keep cooked chops warm in oven (covered in foil) while you finish cooking the rest.

Prepare green beans as you like. I steam them on the stovetop for about 15 minutes.

Serve pork chops with a lemon wedge.