pork milanese with green lemon sauce

TOTAL TIME: 30 minutes

SERVES: 2

Protein

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

• 2 eggs

Milk & Dairy

• 1/2 cup shredded parm

• 2 tbsp heavy cream

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

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.

---

Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!