Pork Milanese Sub Recipes

PORK MILANESE

Steps:

• 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.

PORK MILANESE

Steps:

• Season the pork chops all over with salt and pepper. Pulse the bread in a food processor to make coarse crumbs (you should have about 3 cups). Transfer the breadcrumbs to a shallow baking dish and toss with the cheese, parsley and rosemary. Whisk the eggs in a shallow bowl. Put the flour in another shallow bowl. Dredge each chop in the flour, then dip in the beaten eggs and coat in the breadcrumb mixture, pressing so the coating sticks.
• Heat 1/4 inch olive oil in a large skillet over medium heat. Working in batches, cook the pork chops until golden brown and cooked through, 2 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.
• Toss the arugula and tomatoes in a bowl with 1 tablespoon olive oil, and salt and pepper to taste. Divide the pork chops among plates and season with salt. Serve with the arugula salad and lemon wedges.

PORK MILANESE

Steps:

• Place the pork chops between 2 sheets of plastic wrap and use a mallet or a rolling pin to pound them very thin (no thicker than ¼ inch). If you think they're thin enough, pound 'em a few more times-the thinner the better!
• Place the flour in a shallow dish and mix in some salt and pepper. In another dish, whisk together the half-and-half and eggs. Place the breadcrumbs in a third dish. Set the 3 dishes aside.
• Season both sides of the pork chops with salt and pepper. Coat them one at a time in the flour, then in the egg mixture, and then in the breadcrumbs. Lay in a single layer on a baking sheet until you're ready to cook them.
• Combine 1 tablespoon each olive oil and butter in a large cast-iron skillet over medium-low heat. When the butter is melted and hot, add 2 breaded pork chops and cook until the breading is golden brown and the pork is cooked through, about 2 minutes per side (add more oil or butter to the skillet when you flip, if necessary). Remove to a plate lined with paper towels. Repeat with the remaining oil, butter, and pork in two more batches.
• Shave the parmesan using a vegetable peeler. Place a piece of pork on each plate and top with the greens. Squeeze a little lemon juice over the greens, then sprinkle with a little salt. Top with the parmesan shavings and serve with more lemon wedges.

PORK MILANESE

Steps:

• Preheat oven to 200º.
• Coarsely crush the panko in large shallow bowl. Add cheese to the panko and mix.
• Lightly beat eggs in another large shallow bowl.
• Sprinkle the pork generously with salt and pepper.
• Dip pork, 1 piece at a time in the egg, allow excess to drip off, then dredge in the crumb & cheese mixture, patting to coat completely.
• Place the pork on a small baking sheet.
• Heat 1/4 cup of oil in large skillet over medium-high heat. Add half of the pork to hot oil and cook until golden brown (about 3 minutes per side).
• Transfer to cooling rack placed on clean baking sheet and keep them warm in oven.
• Add the remaining 3 TBS of oil to the skillet and fry the remaining pork.
• Transfer pork to serving platter and garnish with the lemon wedges.