Pork Milanese with Lemon Sauce
Serves
2
30 minutes

Pork Milanese with Lemon Sauce

Pin Recipe
Pantry

1 cup flour

2 cups panko bread crumbs

1 tsp basil

1 tsp oregano

1/4 cup olive oil

Oil for frying

Produce

2 lemons

1 tub arugula

1 small bulb fennel

1 shallot

1/3 cup parsley

Protein

8 thinly sliced pork chops (or 4 large pounded thin)

2 eggs

Dairy

1/2 cup shredded parm

2 tbsp heavy cream

Lemon Sauce

2 lemons

1 shallot

1/3 cup parsley

1/4 cup olive oil

Pre Recipe Prep

1.

Make your sauce

To a blender, add juice and zest of 2 lemons, 1 shallot, 1/3 cup parsley, 1/4 cup olive oil and 1/2 tsp salt. Blend on high until all the parsley is blended in. Taste and adjust if needed - it should be quite tart but if it's too lemony, add more oil and a touch more salt. Set aside.

2.

Start your pork

If using thicker chops, place pork in a large ziplog bag and beat to about 1/2 inch thick. Season pork chops with salt and pepper. Prep 3 bowls. 1 with flour, 1 with 2 beaten eggs and 2 tbsp heavy cream, and 1 with 2 cups panko crumbs, 1/2 cup grated parm, 1 tsp oregano, 1 tsp basil, 1 tsp salt.

Dip pork slices in flour, then egg, then panko - pressing down to ensure the panko sticks.

3.

Cook your pork

Heat a large frying pan over medium heat and coat the pan with 1/2 inch oil. Once completely warmed (test using a piece of wood and if it bubbles you're good to go), in 2 batches add pork pieces. Cook for about 2-3 minutes per side until deeply golden brown. Remove from oil and sprinkle with salt.

4.

Plate

On your serving plate, place arugula and shaved fennel and drizzle with a small amount of sauce. Top with the pork and drizzle with more sauce. Top with shaved parmesan and serve family style.

5.
6.
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