Pork Chop Milanese

Crispy Pork Chop Milanese is great served topped with a nice arugula salad. The pork can be substituted with steak, veal or chicken and served with little red potatoes and vegetables or a buttered pasta for a heartier meal.

INGREDIENTS

• 4 boneless center cut pork chops

• 1/2 cup of all purpose flour

• 1 cup of seasoned bread crumbs

• 1/4 cup of freshly grated Romano cheese

• 2 eggs beaten

• 1/4 tsp salt

• 1/4 tsp fresh ground black pepper

• 1/4 cup of vegetable oil

• 1 Tbls of butter

• 1 bunch of arugula stems removed

• Small cherry tomatoes sliced in half

• 1 red onion, sliced

• Olive oil and balsamic vinegar

  PREPARATION

• Butterfly the chops and pound thin with a meat mallet.

• In a large bowl combined salt, pepper, bread crumbs and cheese.

• Place flour in separate bowl.

• Place eggs in a separate bowl.

• Dredge chops in the flour first.

• Then in the eggs and then the bread crumbs.

• Refrigerate for around an hour.

• Fry the chops over medium heat in the oil and butter until golden brown.

• Place the chops on a paper towel to drain the oil.

• Prepare salad using the arugula, tomatoes and onions.

• Mix the salad with the olive oil and balsamic.

• Place the salad on top of the pork chops.

• Season to taste.

  Plate the salad and place the chop on top. Serves 4