Sauteed Pork Chops Milanese Recipes

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PORK MILANESE



Pork Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

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.

BONELESS PORK CHOPS MILANESE



Boneless Pork Chops Milanese image

You can put these chops together, cover and refrigerate and cook at dinner time. This is a really quick and delicious recipe courtesy of Giada DeLaurentis.

Provided by Marie

Categories     Pork

Time 26m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup panko Japanese-style bread crumbs
1/2 cup finely grated parmesan cheese
2 eggs
6 boneless pork chops, pounded thin to 1/3-inch thick
salt
fresh ground black pepper
1/4 cup olive oil
6 lemon wedges

Steps:

  • Coarsely crush the panko and place in 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, then dredge the pork in the crumb mixture, patting to coat completely.
  • Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
  • Add 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.
  • Transfer the pork to plates and serve with lemon wedges.

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