Pork Milanese, Roasted Asparagus & Rice Pilaf

 Ingredients:

nocoupons

• 1 1/2 cup bread crumbs
• 2/3 cup finely grated Parmesan
• 2 tsp chopped or dried basil
• 1 tsp dried thyme
• 1/2 cup flour
• 2 large eggs
• 5 boneless pork loin chops, pounded thin to 1/4 inch-thick
• Salt and freshly ground black pepper
• 1/4 cup plus 3 tablespoons olive oil
• 5 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 (basil, thyme, parmesan and bread crumbs)

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.

Roasted Asparagus

• I have already washed and trimmed your asparagus spears. 
• Pre-heat the oven to 400
• Drizzle some olive oil in the bag and add some salt and pepper. Shake it up to coat the asparagus.
• Line a baking sheet with tin foil and spread the coated asparagus in a single layer on the baking sheet.
• Roast for about 20 minutes--until done to your liking.

Rice Pilaf -- Make according to directions on the box.