Biaggi's Pork Chops Milanese
A copycat of Biaggi's breaded, pan-fried pork chops Milanese, served with a bright arugula, caper and cherry-tomato salad in a lemon dressing topped with shaved Asiago. Serves 2.
⏱️ Prep: 70 min🍳 Cook: 10 min
Nutritionper 100 g›
265
Calories
15g
Protein
12g
Carbs
17g
Fat
Ingredients
| 1.5 cups (360 ml) | milk |
| 1 cup (125 g) | flour |
| 2 | eggs |
| 2 tbsp (30 ml) | water |
| 0.75 cup (180 ml) | vegetable oil |
| 2 (10 oz / 285 g each) | pork chops |
| 1 cup (110 g) | breadcrumbs |
| 1 | lemon (zest 1 tsp & juice 2 tbsp) |
| 1 dash each | black pepper and salt |
| 6 tbsp (90 ml) | olive oil |
| 0.5 cup (15 g) | arugula |
| 2 tbsp (18 g) | capers |
| 6 | cherry tomatoes |
| 2 tbsp (20 g) | red onion, julienned |
| 0.25 cup (25 g) | Asiago cheese |
Instructions
- Marinate the pork chops in a large mixing bowl by pouring the milk over them. Cover with a lid or foil and refrigerate for one hour.
- Remove the chops from the marinade and dredge them in the flour. In a shallow dish, whisk the water with the eggs. Dip the floured chops in the egg wash, then coat thoroughly in breadcrumbs.
- Heat the vegetable oil in a large skillet over medium heat. Once the pan begins to smoke, add the breaded chops and fry about two minutes per side.
- In a small bowl, toss the arugula, capers, cherry tomatoes and julienned red onion.
- In another bowl, whisk together the lemon juice, lemon zest, black pepper, salt and olive oil until well combined.
- Dress and toss the salad with the dressing. Serve alongside the pork chops with a portion of shaved Asiago cheese.