Pork Milanese

Using a classic cooking method in a new way can lead to the creation of a scrumptious new dish. Take the classic recipe – Veal Milanese – and swap out veal for boneless pork chops, and the result is one of my favorite ways to eat pork.

This dish looks and tastes elegant, yet is surprisingly quick and easy to prepare. In just minutes, you can wow your family and your friends.

This recipe can be easily doubled. To double the recipe, either use two skillets, or cook in two shifts, warming the first batch of pork in a 200 degree oven.

Serves 4

4 boneless pork chops
¼ cup flour
1 egg
1 tablespoon water
¼ cup Italian-style bread crumbs
2 tablespoons olive oil
1 tablespoon butter

Trim fat from the pork chops. Put a 1 ½ foot-long piece of plastic wrap on the counter and place one chop on the plastic wrap, four to five inches from the edge. Fold the remaining plastic wrap over the chop. Using a kitchen mallet or rolling pin, pound out the chop till it is about ¼ inch thick. Repeat with the remaining chops.

Put the flour on a plate. Combine the egg and water in a pie plate. And put the bread crumbs on another plate. Take one of the flattened pork chops and thoroughly coat with flour, being sure to shake off the excess. Dip the floured chop in the egg mixture. Then put the chop in the bread crumbs and coat all sides. Repeat with the remaining chops.

Heat the olive oil and butter in a large skillet over medium-high heat. When the butter is melted, add the chops. Cook for 4 to 5 minutes, turning once, till the chops are slightly brown on both sides. Serve while hot.