Pork Milanese with Spring Salad and Lemon Vinaigrette


4 servings


15 minutes


15 minutes

  • 1 Small diced small shallot
  • 1 Lemon for juicing
  • 1 ¼ cups White balsamic vinegar
  • ½ cup Olive oil
  • 1 tsp Grainy mustard
  • 1 ½ tsp Honey
  • Kosher salt and fresh cracked pepper to taste
  • 1 cup Walnuts
  • ¾ cup Loose packed light brown sugar
  • 8 cups Loose packed spring mix salad
  • 1 Each thinly sliced tri-colored baby carrot
  • 1 Thinly sliced radishes
  • 1 cup Cherry tomatoes cut in half
  • ½ cup Shredded or shaved parmesan cheese
  • 4 Bone-in Frenched thick cut pork chops
  • 1 cup Flour seasoned with salt and pepper
  • 4 Whisked eggs seasoned with salt and pepper
  • 2 cups Bread crumbs seasoned with salt and pepper
  • ¼ cup Olive oil
  • 4 tbsp 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.