When we were in Wisconsin last weekend, my mom came bearing gifts. For the bambino, a book on dinosaurs. For me, a shirt from my alma mater and a new cookbook. Once I finally had a chance to sit down and read through it, I found many recipes I wanted to try right away. One of them being these Pork Chops Milanese with Baby Greens.
I did limit myself, as Father’s Day is coming up, and we need to get back on the budgetary track after the long weekend. We tried to curb the eating out as much as possible, but by the time we got home, Jay and I both decided we felt gross and sluggish from all the outside meals. So we’re back to eating at home for awhile again. Which is fine. Despite the heat, I’m actually looking forward to baking up several loaves of bread (I’ll freeze most of them), as well as making up some homemade ice cream, and a batch of cookie dough (I’ll freeze that as well). Expect that there will likely be ice cream sandwiches or something of the sort on the blog in the near future.
But back to the Pork Chops Milanese.
I love making pork this way…I’ve made it before but the recipe used pork loin cut into four pieces, then pounded out with a meat mallet. Pork loin (along with everything else these days) is expensive. I found butterflied pork chops on sale, so I went with those. And they worked beautifully.
Place a pork chop between 2 sheets of wax paper or plastic wrap. Using a meat mallet or a rolling pin, pound out to a thickness of 1/4-inch. Set aside and repeat with the remaining pork chops.
In a large, 2-gallon resealable plastic bag, combine 2 Tbsp. of olive oil, the minced garlic, and the 1/2 tsp. of salt. Add the pork chops, seal, and then massage the bag so that all the chops are coated. Refrigerate for 15 minutes.
Meanwhile, whisk the egg in a small shallow dish. In a second shallow dish, place the panko. Assembly-line style, dip a pork chop first in the egg, then in the panko, pressing both sides to coat. Place the chop on a plate and repeat.
Heat the olive oil in a large skillet over medium-high heat. Add the chops to the pan and cook until browned, approximately 6-8 minutes total (you may need to do this in batches). Transfer the chops to a paper towel-lined plate and set aside.
Juice half the lemon, and whisk that with the other 2 Tbsp. of olive oil, the pepper and a pinch of salt in a large bowl. Add the baby greens, and using tongs, toss to combine and coat the salad. Cut the other lemon half into 4 wedges.
To serve, divide the salad and pork among 4 plates. Top the salad with Parmesan, and the pork with a lemon wedge.