Pork Milanese with Spring Salad and Lemon Vinaigrette




For the Vinaigrette:

  • 1 small diced small shallot
  • Juice of 1 lemon
  • ¼ cup of white balsamic vinegar
  • ½ to ¾ cup of olive oil
  • 1 teaspoon of grainy mustard
  • 1 ½ teaspoons of honey
  • Kosher salt and fresh cracked pepper to taste

For the Salad:

  • 1 cup of walnuts
  • ¾ cup loose packed light brown sugar
  • 8 cups of loose packed spring mix salad
  • 1 each thinly sliced tri-colored baby carrot
  • 2 thinly sliced radishes
  • 1 cup cherry tomatoes cut in half
  • ½ cup of shredded or shaved parmesan cheese
  • Kosher salt and fresh cracked pepper to taste

For the Pork:

  • 4 bone-in Frenched thick cut pork chops
  • 1 cup of flour seasoned with salt and pepper
  • 4 whisked eggs seasoned with salt and pepper
  • 2 cups of bread crumbs seasoned with salt and pepper
  • ¼ cup of olive oil
  • 4 tablespoons of unsalted butter
  1. Preheat the oven to 375°.
  2. Vinaigrette: Whisk together all of the ingredients in a medium size bowl until it is combined and emulsified. Set aside at room temperature.
  3. Candied Walnuts: Place the walnuts and brown sugar into a large saute pan and cook over medium heat constantly stirring until the brown sugar has melted and the walnuts are coated. Transfer to a sheet tray lined with parchment paper to harden.
  4. Salad: Add the candied walnuts and the rest of the ingredients to a large bowl and dress with a few tablespoons of the vinaigrette and toss until the leaves and vegetables have been coated in the vinaigrette. Note: there will be some vinaigrette left over.
  5. Pork: Place the pork chop in between to pieces of plastic wrap and place it on a cutting board. Using a mallet pound the pork until it is about ¼” to ½” thick and set aside on a sheet tray.
  6. Place the flour, whisked eggs and bread crumbs into separate large bowls and one at a time coat the pounded out pork chop into the flour, then the eggs and then the bread crumbs until is completely covered and set aside on a sheet tray lined with parchment paper.
  7. Next, pour the olive oil into a large frying pan on high heat and once it begins to lightly smoke, turn the heat down to medium-high and add in the breaded pork. Add 1 tablespoon of unsalted butter to the oil around the pork to help brown.
  8. Cook the pork for about 2 to 3 minutes on each side or until golden brown on each side and then transfer them to a sheet tray lined with parchment paper and finish cooking them in the oven at 375° for 12 to 12 minutes or until it is cooked through.
  9. Place the pork on a plate and place a few cups of the tossed greens salad on top.