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Pork Chop Alla Milanese Recipe By Chef Jonathan Waxman

Pork chops, Jonathan Waxman's way

By Tasting Table Staff

Pound, bread, fry. Although the Milanese method of cooking is simple enough, the result is magical. In his new cookbook, Italian, My Way, chef Jonathan Waxman substitutes pork for the customary veal, creating a dish that's juicier, meatier–and more economical. But the real trick to this straightforward recipe is the hour-long bath the flattened chops take in a silky mixture of eggs, salt and olive oil. Waxman likens the soak to that of French toast, which produces a tender product that tastes better the longer it sits.

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Recipe adapted from Jonathan Waxman, Italian My Way

Pork Chop Alla Milanese

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Succulent Pork chop Milanese from Jonathan Waxman's new cookbook, Italian My Way.

servings
4
servings

Ingredients

  • Four 10-ounce bone-in pork rib chops, Frenched
  • 8 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • 1 loaf fresh country bread, crust removed and cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 3 large eggs
  • 4 tablespoons (½ stick) unsalted butter
  • 2 lemons, juiced (about ¼ cup)
  • 3 cups arugula
  • 2 tablespoons freshly grated Parmesan cheese

Directions

  1. Place each pork chop in a separate large resealable plastic bag and, using a rolling pin, gently pound each chop until it is about 8 inches in diameter and about 3/4-inch thick. Remove each chop from the bag and coat with a drizzle of olive oil and season with salt and pepper.
  2. In a food processor, pulse the bread cubes into fine crumbs (you should end up with about 3 cups of crumbs). Pour the crumbs into a large paper bag.
  3. Pour the flour into a large bowl and season with salt and pepper. In another large bowl, beat the eggs with 1 teaspoon of sea salt and 1 tablespoon of olive oil. Place the pork chops in the flour, dust them well and then dip each one into the egg mixture. Transfer the chops to a rimmed baking sheet, drizzle with the remaining egg mixture, cover with plastic wrap and refrigerate for 1 hour.
  4. Transfer the chops, one at a time, to the bag with the bread crumbs. Close the bag and shake well to coat each chop thoroughly.
  5. Preheat a cast-iron skillet large enough to hold 2 chops in a single layer. Add 2 tablespoons of the olive oil and 2 tablespoons of the butter and warm over medium heat until the butter is golden brown. Place two chops in the pan and cook for 4 to 5 minutes on one side. Using a spatula, gently turn each chop. Add an additional tablespoon of oil to the pan. Cook for 3 minutes longer, until medium rare. Remove from the heat and transfer the chops to a platter. Squeeze the juice of 1 lemon (about 2 tablespoons) into the fat in the pan, stir to deglaze and pour the juices over the chops. Wipe out the pan and repeat this process with the remaining chops.
  6. In a serving bowl, toss the arugula with the Parmesan and 1 tablespoon of the olive oil. Season to taste with salt. Place a small mound of arugula on top of each chop and serve.
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