Pork Milanese
INGREDIENTS
1 EA. ALLEGIANCE PORK RACK, 10-BONE, FRENCHED, CUT INTO CHOPS
5 CUPS ROMA ALL-PURPOSE FLOUR
5 EA. NATURE'S BEST DAIRY EGG(S)
4 1/2 CUPS WATER
5 CUPS ROMA ITALIAN BREADCRUMBS
1/4 TSP SEA SALT
1/4 TSP ROMA BLACK PEPPER, GROUND
4 EA. PEAK FRESH PRODUCE LEMON(S)
2 EA. PEAK FRESH PRODUCE GARLIC, CLOVE(S), MINCED
4 TBSP PEAK FRESH PRODUCE ITALIAN PARSLEY, MINCED
1 CUP ROMA CHEESE, PECORINO ROMANO, GRATED
1 QT. ROMA EXTRA VIRGIN OLIVE OIL
PREPARATION
1) In a bowl add the parsley, juice from one lemon, and zest of four lemons, salt, black pepper, and garlic then stir and reserve refrigerated.
2) Whisk water and eggs to make egg wash.
3) Place flour in a bowl, egg wash in a bowl then the breadcrumbs in a bowl to set up your breading station. You can butterfly the pork chops then pound them thin using a meat mallet.
4) Heat two cups of olive oil in a sauté pan over medium high heat.
ALLEGNCE PORK RACK 10 BONE FRNCHD 464518
5) Dredge butterflied pork chop in flour then egg wash finishing with breadcrumbs. Press the breadcrumbs firmly onto the chops. Repeat this process with the remaining pork chops.
6) Cook beaded pork chops in the olive oil to an internal temperature of 155°F. Turning once. Remove from pan and drain on towel before serving.
7) You will need to add more olive oil to the pan to cook the remaining chops.
8) Place the chop on a warm entrée plate then ladle the lemon and parsley mixture over the top of the chop and finish with sprinkle of Pecorino Romano cheese.
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