Costoletta di Maiale alla Milanese
Region: Italy, Lombardy
Difficulty: Easy but labor intensive
This is the way they cook pork chops in Milan. It’s a very popular way of making them everywhere. In Spanish speaking countries you’ll find them called milanesa and in Austria they’re a “Vienna cut,” better known as Wienerschnitzel. Whatever you call them, golden-crusted breaded pork or veal chops are always a favorite with my family and these pork scaloppine are quite nice with Fennel Gratinate and Griddled Potato Crispelle with Salmon Caviar and Mascarpone.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 20 minutes
1/2 cup extra-virgin olive oil
1 pound pork chops (6 to 7 chops) or pork tenderloin, chops boned, pounded thin
2 large eggs, beaten
All-purpose flour for dredging
Dry bread crumbs for dredging
Salt and freshly ground black pepper to taste
Lemon wedges for garnish
1. In a medium-size skillet, heat the olive oil over medium-high heat until nearly smoking, about 10 minutes. Meanwhile, dredge the pork in the flour, tapping off any excess, then dip in the egg and then dredge in the bread crumbs.
2. Cook the pork scaloppine for 3 to 4 minutes a side. Do not crowd the skillet, cooking in batches and keeping them warm in the oven, if necessary. Remove to a paper towel-lined tray and then transfer it to a serving platter. Season with salt and pepper and serve with a wedge of lemon if desired or the variation below.
Serve the pork chops with caper sauce. Chop 2 tablespoons capers and mix with 1/2 cup extra-virgin olive oil and the juice of 1 lemon. Stir well and taste, correct the seasoning if necessary.