Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pork Milanese

on November 22, 2013

2013-11-20 15.06.31

If you can’t find thinly sliced center cut pork, you can always pound out the boneless chops until about a half and inch in thickness. I first just marinate my pork in a beaten egg mixture with kosher salt, pepper, and some garlic powder for about a half hour. I then bread them in some Italian store bought bread crumbs that I add chopped fresh Italian parsley too. I shallow fry them in olive oil for about 3 minutes per side. They don’t take long to cook because they are so thin. I put them in a 250 degree oven to keep them warm while you fry the next batch so you don’t overcrowd the pan. I usually serve them over a nice cold Arugula salad with a homemade lemon vinaigrette dressing. You know, the hot and cold together when you bite into it, is like a roller coaster in your mouth.

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