A spicy arugula and tomato salad makes this pork Milanese the perfect light summer entrée, something that can easily serve as a one-dish meal (a piatto unico, as it’s known in Italy).–Mario Batali
LC Whack! Whack! Whack! Note
This recipe instructs you to start with a plump pork chop then pound it into satisfying and satiating submission. This is not only essential so that the pork cooks evenly, it’s quite cathartic in terms of venting your frustrations. Just grab a meat mallet, rolling pin, or cast-iron skillet and start whacking away. If you’re the nonviolent sort, you could attempt to sweet talk your butcher into doing this for you. (Uh, have we mentioned lately how important it is to cultivate a loving relationship with your butcher?!) But seriously, it’s so simple, you can just do it yourself. And after you whack the pork into submission, the only trick, according to Mario Batali, is to cook the chops slowly over even, medium heat so they cook through without burning the bread-crumb crust.
Pork Milanese Recipe Recipe
- Quick Glance
- 30 M
- 30 M
- Serves 4
- 4 center-cut, boneless pork chops (about 1 inch thick)
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1 cup fresh bread crumbs, lightly toasted
- 1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 tablespoon unsalted butter
- 1 bunch arugula, stems removed
- 1/2 pound teardrop, grape, or cherry tomatoes, halved, or colorful heirloom tomatoes, roughly chopped
- 1 tablespoon fresh lemon juice
- 1 lemon, seeded and cut into 4 wedges
- 1. Working with 1 pork chop at a time, place it between 2 sheets of parchment paper or pieces of plastic wrap. Grab a meat mallet [Editor’s Note: A rolling pin or the bottom of a cast-iron skillet works just dandy for those of us who keep a spare kitchen] and pound the pork chops until they’re uniformly 1/4 inch thick.
- 2. Crack the eggs into a shallow bowl and lightly beat them with a fork. Place the bread crumbs on a plate. Set these up next to your stove.
- 3. Season the pork chops on both sides with salt and pepper. Dip each chop into the beaten egg, allowing the excess to drip off. Then dredge each chop in the bread crumbs and place it on a clean plate.
- 4. In a large sauté pan or skillet over medium heat, warm 1/4 cup oil. Add the butter and wait for the foam to subside, which should happen in 10 to 15 seconds. Place the pork in the pan, being careful not to crowd them. You may need to work in batches. Cook until the pork is light golden brown on one side, about 5 minutes. Using tongs, turn the chops and cook until the other side is light golden brown and the pork is cooked through, about 5 more minutes. Add more oil if necessary, 1/2 tablespoon or so at a time.
- 5. While the pork cooks, combine the arugula and tomatoes in a large bowl. Add the remaining 3 tablespoons olive oil, the lemon juice, and salt and pepper and toss to coat.
- 6. Divvy the pork, arugula salad, and lemon wedges among plates and serve immediately.
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