Pork Milanese With Spaghetti Recipes

PORK MILANESE WITH SPAGHETTI

Steps:

• Heat the oil in a pan, then fry the garlic for a few secs. Add the chopped tomatoes and balsamic vinegar and bubble for about 15-20 mins until the sauce is thick.
• Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick. Mix the flour with some seasoning in one bowl, put the egg in another and the breadcrumbs in a third. Dip the pork in the flour, then the egg, then the breadcrumbs. Heat a grill to hot, then cook the pork for 3 mins on each side, until golden and cooked through. Keep warm.
• Cook the pasta following pack instructions. Stir through the tomato sauce and the chopped basil, divide the pasta between 4 plates, put the crispy pork on top and eat immediately.

PORK MILANESE WITH GARLIC SPINCAH RIGATONI

Steps:

• Brown 2 tablespoons of butter in a saute pan. Add the onion and saute then add basil. Next, add the roasted garlic, 2 tablespoons Parmesan and spinach. Add cooked pasta, season with salt and pepper and garnish with Parmesan.
• Butterfly the pork chops and pound them thin between 2 sheets of plastic wrap. Separate milk, flour, seasoned eggs and breadcrumbs into 3 separate bowls. Dip each pork chop in the milk first, then flour next eggs and last the bread crumbs. Saute until golden brown on both sides. Garnish with mesclun salad, a sprig of onion, red wine vinegar juice and olive oil.

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 WITH CREAMY CAPER SAUCE

Steps:

• In a shallow bowl, combine flour, salt and pepper. In another bowl, add 2 eggs and beat until conmbined. In a third bowl, combine breadcrumbs with garlic powder and cayenne.
• Season pork chops with salt and pepper.
• One pork chop at a time, dredge in flour, then in eggs, then in breadcrumbs.
• Heat a large skillet over MEDIUM heat for 5 minutes. Add oil. When oil is hot, add pork chops to the skillet. Cook pork over medium heat 4-5 minutes per side. Do not touch until 4-5 minutes is up! Set a timer!
• For the caper sauce: Combine mascarpone and mayo. Mix in heavy cream. Add remaining ingredients. That's it, a no cook sauce! I top sauce with a few whole capers and a parsley sprig!

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.