…from the Perspectives’ Kitchen
How you doin’? Here is a dinner entrée that, as of this writing, might still save you a little money. The prices on pork and chicken don’t seem to be going up as much as other proteins—of course, this is dependent on the cut you choose.
At first glance this pork chop appears like many others of the Milanese variety you’d find—a generous cut of meat pounded, breaded and fried. However, it’s the important last step that really sets my Milanese Pork apart from all the others.
After the chop has been fried, the oil is poured out of the pan and then the meat is returned to the skillet, where it is generously doused with white or red wine vinegar, continued cooking soaks up all the liquid. It gives the dish an outstanding note of acidity that cuts through the fat.
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 2 servings
2 ounces all-purpose flour
3 large eggs, whisked
2 ounces panko Japanese-style cut breadcrumbs
2 pork chops
2 ounces canola oil for sauteing
1 tablespoon unsalted butter
1 ounce white or red vinegar
1/4 teaspoon kosher salt
Prepare a dredging station
To prepare and cook the pork chops
ChefSecret: I like to add a little sweet paprika, garlic powder and white pepper in the flour dredge for a more robust flavor.
Covid-19 Quip of the Day: “Nella botte piccola, c’è il vino buono. In small barrels, there is good wine” deriving from the tendency of winemakers to keep the part of the wine considered best in smaller barrels. This should enhance its aromas and flavors. It is used to emphasize that apparently insignificant objects, or people of short stature, may have valuable qualities that are revealed with more careful observation or knowledge.”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
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©PERSPECTIVES/The Consulting Group, LLC, 2023
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