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.
4-6 boneless pork chops, pounded paper thin
Egg wash (that’s fancy speak for beaten eggs)
Fresh cracked black pepper
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
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!