Here piggy piggy and jump into my frying pan! My husband said that I needed to at least throw one food blog in here. I agree (Shhhh….don’t tell him I said he was right. His head will explode and then I will have to clean up the mess). Looking through all my recipes, I cannot believe that I have yet to blog my milanese recipe. It’s super simple and my kids LOVE it. It’s also one of those dishes that makes guests think you have been slaving away in the kitchen. Plus milanese just sounds fancy. Honestly it’s just a simple pork cutlet with a nice tomato onion relish that I make to go on top.
I also chose to blog a pork recipe (and you can make this with chicken, veal, cube steak, or even a firm fish) because I have pig on the brain. On Christmas Eve we went to the indoor farmers market and I saw a sign from one of the vendors, Olds Farm (check out their FB page http://www.facebook.com/pages/Olds-Farm/192073567486983) and they were selling half hogs. Yes please! I have been having dreams of fresh bacon and homemade chicharrones ever since, but in the meantime, I use my boneless pork chops from the butcher and make one of my favs. The husband is bringing home some fresh pasta to go with. Double yum. Give this recipe a try as it will not disappoint.
Pork Milanese With Tomato Onion Relish
4-6 boneless pork chops, pounded paper thin
Egg wash (that’s fancy speak for beaten eggs)
Fresh cracked black pepper
Oil for frying
1. Make a dredge station of the egg wash (amount of eggs you need depends on how big the pork chops are, I usually need 3 eggs for the amount of pork I use) and Italian Breadcrumbs. I season my beaten eggs with a little granulated garlic, black pepper, and sea salt. I have also been known to throw in a little bit of grated parmesan cheese depending on my mood. Not tonight though. Line a cookie sheet with aluminum foil to place the pork on after dredging.
2. Pound your pork paper thin or feel free to filet the boneless chops into very thin pieces. If your butcher is nice and you ask nice, they can pound it for you. However, who wouldn’t want to pound a good piece of meat? It’s a good way to take your aggression out without bothering a soul. Plus it will give you fabulous arm muscles! Beat your own meat. Ok, I’m done : P
3. Preheat your frying pan to about medium-high heat with some oil. I like olive oil, but feel free to use vegetable oil. You are not looking to deep fry this, but rather a nice light saute. So don’t go dumping the entire bottle of oil in the pan.
4. Season the pork with a little granulated garlic and black pepper. Dip in the seasoned beaten egg wash and then into the Italian breadcrumbs. Lather, rinse, repeat until all the pork is coated.
5. Saute until golden brown on both sides. This will cook very fast since the pork is thin (about 3-5 minutes on each side depending on how thin you made it). Hit each piece with a splash of fresh squeezed lemon juice when out of the pan.
6. Serve with the tomato onion relish (recipe to follow below) on top and some fresh pasta tossed in a little butter (or olive oil) and garlic on the side. You can also toss in some sautéed zucchini to the pasta as well, when in season (or any other veggie of your choice).
Tomato Onion Relish
1, 14.5 oz can of petite diced tomatoes with sweet onions (I like Red Gold, but use what you like. If you want to use fresh tomatoes and onions, do that instead.)
1-2 cloves of minced garlic
1/3-1/2 cup (give or take) of a really good balsamic vinegar (I will be using a mixture of two tonight, Villa Monodori dark cherry and an espresso bean balsamic)
Little bit of sea salt to taste
1. In a small sauce pan over medium heat, dump the can of tomatoes with onions, the minced garlic, and balsamic(s). Cook until the mixture begins to come to a light boil and then turn down the heat to low.
2. Cook the mixture until the juices reduce by at least half, stirring occasionally.
3. Throw in a little bit of sea salt to taste (this is meant to be sweet not salty, the salt with bring out the sweetness when adding in just a smidge so go easy on the salt or leave out all together). If you like a little bit of heat, feel free to throw in a little bit of crushed red pepper flake as well. I like to have this relish at room temp when serving it over the pork, but you can have it hot or even cold, it’s up to you.
How simple was that! Now eat up. I will edit later to add the pics of the finished dish. It’s only 3:51 pm and I have yet to make it. : ) I am going to start the relish in about 30 minutes.
Edit to add pic: