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Pork Milanese with Spring Salad and Lemon Vinaigrette

You know that I absolutely love twisting up classic dishes with my own interpretations and techniques. While I love pork Milanese, I created this recipe because I saw so much more potential for enhancing the current traditional recipe.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Keyword: Dips, Dressings and sauces, Entrees, Pork, Salads
Skill: intermediate
Servings: 4

Ingredients

  • 1 Small diced small shallot
  • 1 Lemon for juicing
  • 1.25 cups White balsamic vinegar
  • .5 cups Olive oil
  • 1 tsp Grainy mustard
  • 1.5 tsp Honey
  • Kosher salt and fresh cracked pepper to taste
  • 1 cups Walnuts
  • .75 cups 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 cups Cherry tomatoes cut in half
  • .5 cups Shredded or shaved parmesan cheese
  • 4 Bone-in Frenched thick cut pork chops
  • 1 cups Flour seasoned with salt and pepper
  • 4 Whisked eggs seasoned with salt and pepper
  • 2 cups Bread crumbs seasoned with salt and pepper
  • .25 cups Olive oil
  • 4 tbsp Unsalted butter

Instructions

  • Preheat the oven to 375°.
  • Vinaigrette: Whisk together all of the ingredients in a medium size bowl until it is combined and emulsified. Set aside at room temperature.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Place the pork on a plate and place a few cups of the tossed greens salad on top.