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Best Italian Chef Finalist: Pork Milanese With Tomato Onion Relish

by Julie B. – Milford, MI | Written on February 6, 2013

It’s super simple, quick cooking, and extremely delicious.  It’s one of those dishes that I always look for when I eat out with my kids because while they may be toddlers (4 year old twins and an almost 3 year old), they don’t love “kid food,” so it’s something that I know they love (well, they love mine).  Not to mention that it’s something that adults love too, so it’s perfect for your family style menu! Pork Milanese is also one of those dishes that just sounds fancy, but really it’s a simple pork (and you can use chicken, veal, and even fish) cutlet with the relish on top. When in season, I would try to use fresh heirloom tomatoes, but I often find myself grabbing the canned tomatoes. They are already chopped so it makes my life that much easier.

 

Pork Milanese with Tomato Onion Relish

Pork Milanese with Tomato Onion Relish

Ingredients
4-6 boneless pork chops, pounded paper thin
Egg wash (that’s fancy speak for beaten eggs)
Italian breadcrumbs
Granulated garlic
Fresh cracked black pepper
Sea salt
Lemons
Oil for frying
1, 14.5 oz can of petite diced tomatoes with sweet onions (I like Red Gold, but use what you like.   If you want to use fresh tomatoes and onions, do that instead.)
1-2 cloves of minced garlic
1/3-1/2 cup (give or take) of a really good balsamic vinegar  (I will be using a mixture of two tonight, Villa Monodori dark cherry and an espresso bean balsamic)
Little bit of sea salt to taste

Instructions
Make a dredge station of the egg wash (amount of eggs you need depends on how big the pork chops are, I usually need 3 eggs for the amount of pork I use) and Italian Breadcrumbs. I season my beaten eggs with a little granulated garlic, black pepper, and sea salt. I have also been known to throw in a little bit of grated Parmesan cheese depending on my mood. Line a cookie sheet with aluminum foil to place the pork on after dredging.
Pound your pork paper thin or feel free to filet the boneless chops into very thin pieces. If your butcher is nice and you ask nice, they can pound it for you. However, who wouldn’t want to pound a good piece of meat? It’s a good way to take your aggression out without bothering a soul. Plus it will give you fabulous arm muscles!
Preheat your frying pan to about medium-high heat with some oil.  I like olive oil, but feel free to use vegetable oil. You are not looking to deep fry this, but rather a nice light sauté. So don’t go dumping the entire bottle of oil in the pan.
Season the pork with a little granulated garlic and black pepper. Dip in the seasoned beaten egg wash and then into the Italian breadcrumbs. Lather, rinse, repeat until all the pork is coated.
Sauté until golden brown on both sides. This will cook very fast since the pork is thin (about 3-5 minutes on each side depending on how thin you made it). Hit each piece with a splash of fresh squeezed lemon juice when out of the pan.
Serve with the tomato onion relish (recipe to follow below) on top and some fresh pasta tossed in a little butter (or olive oil) and garlic on the side. You can also toss in some sautéed zucchini to the pasta as well, when in season (or any other veggie of your choice).

Tomato Onion Relish
In a small sauce pan over medium heat, dump the can of tomatoes with onions, the minced garlic, and balsamic(s). Cook until the mixture begins to come to a light boil and then turn down the heat to low.
Cook the mixture until the juices reduce by at least half, stirring occasionally.
Throw in a little bit of sea salt to taste (this is meant to be sweet not salty, the salt with bring out the sweetness when adding in just a smidge so go easy on the salt or leave out all together). If you like a little bit of heat, feel free to throw in a little bit of crushed red pepper flake as well. I like to have this relish at room temp when serving it over the pork, but you can have it hot or even cold, it’s up to you. How simple was that?!  Now eat up!

Vote for this dish!

  • Pking@iupui.edu

    Can ‘t wait to try this recipe!

  • Lenandmarjie

    Sounds yummy, and I love the simplicity of this dish! Would definitely prefer it made with the freshly made tomato onion relish.

  • Mary Ann

     Sounds awesome.

  • http://www.facebook.com/pam.michaud Pam Michaud

    Pork….was invented for this very reason…….yummy!!!!

  • http://www.facebook.com/kathleen.stanko.1 Kathleen Stanko

    Sounds truly comforting and delicious!

  • http://www.facebook.com/profile.php?id=1126433427 Rita Gilman

    Sounds so fantastic – I’m drooling just looking at the ingredients.  Gotta cook this one, better yet – go to Maggiano’s and “pig out”.  Slurp slurp!

  • sara

    sounds delicious – and easy!

  • Dean Marxer

    I will try this for fy brothers Italian wife next week.

  • Jo Ann Dubois

    This did sounds greal…I love Pork…

  • Hms1936

    I can taste this dish now. I will definitely will  make this  recipe this week end. Succulent pork in a delicious sauce Ymmmmmmmm

    Chellee Siegel
    Boca Raton, Fl.

  • Hms1936

    I can taste this dish now. I will definitely will  make this  recipe this week end. Succulent pork in a delicious sauce Ymmmmmmmm

    Chellee Siegel
    Boca Raton, Fl.

  • Mbonnem

    I like trying different ways to make pork dishes.  This seems easy…even pounding the meat.  I like to pound meat and it really doesn’t take long. 

  • Mrsljones

    i voite for this dish because i love good pork chop.  even the thought of tomatoes and onions together is very appetizing.

  • Phyllis

    I enjoy a delicious pork milanese with tomato & onion relish it sounds so good and I’m sure you would prepare it very well I’m looking forward in eating a well prepared dish.
    I do enjoy a pork chop and other dishes.The recipe looks great I’m going to try it.
    I enjoy trying different recipes.

  • MARY

    This sounds soo tasty cant wait to try it.

  • Mdlcam47

    Just reading the ingredients and preparation makes my mouth water — YUM!
    Sally Ann, Chicago, IL

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