Cooking Lesson #619: Milanese Pork Chops

…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
 
Ingredients
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
 
Directions
Prepare a dredging station

1. Place enough flour on a plate or large flat bowl to lightly coat the pork chops.
2. Whisk the eggs and pour them into a flat bowl large enough for you to be able to turn the pork chops in. You could add some grated garlic, smoked paprika, or herbs de Provence to the eggs to add an extra layer of flavor.
3. Place the panko crumbs into a third and separate large, flat bowl.
4. Hammer the pork chops with a meat tenderizer on both sides to flatten.

​To prepare and cook the pork chops

1. Lightly cover the pork chops in flour, dip and coat in the whisked eggs, then evenly cover the chops in panko.
2. Get a large pan big enough to fit the chops, cover the entire surface with neutral oil and warm over medium-low heat.
3. Add the butter to the warm oil and once the butter has melted into the oil and is beginning to sheen, carefully add the pork chops.
4. Cook and caramelize the pork chops on the first side to a golden-brown.
5. Carefully turn the pork chops with a pair of tongs and continue to cook the other side to golden brown.
6. When both sides are caramelized, lift the pork chops out of the oil and place onto a wire rack to the side.
7. Carefully pour the frying oil into a heatproof container to the side and return the pan to the heat.
8. Turn the heat up to medium and put the pork chops back in the dry pan followed by the vinegar.
9. Shake the pan a little while the vinegar bubbles and is absorbed into the pork chops.
10. Once the vinegar has pretty much absorbed, lightly season the chops with salt.
11. Serve with a side of pasta, potatoes or topped with well-dressed greens.
12. Eat immediately.

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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