Pork Chops Milanese
THINLY CUT PORK CHOPS ARE OFTEN LABELED “breakfast chops.” But lightly breaded with panko crumbs that form a crisp, golden crust, they make an excellent lunch or dinner served with a glass of chilled white wine. Serves 4 to 6
6 thin-cut pork loin chops
Sea salt and freshly ground black pepper
1 tablespoon fresh thyme leaves
2 cups panko breadcrumbs
1 cup all-purpose flour
1/2 cup finely grated Parmesan cheese
2 large eggs, lightly beaten
1/4 cup well-shaken buttermilk
1/4 cup canola oil, plus more if needed
2 handfuls mixed greens
2 tomatoes, cored and chopped
1/2 cup shaved Parmesan cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
Herb Buttermilk Yogurt Sauce
Place the pork chops between 2 pieces of plastic wrap and flatten with a mallet or the bottom of a heavy skillet until about 1/4 inch thick. Season both sides with the salt, pepper and thyme.
Place the breadcrumbs, flour and grated Parmesan in a large, shallow bowl, season with salt and pepper and stir to combine. Mix the eggs and buttermilk in a separate shallow bowl and stir to combine.
Working with one pork chop at a time, dip into the egg mixture and press into the breadcrumb mixture to coat evenly on both sides. Set on a rimmed baking sheet and repeat with the remaining chops. Place covered in the refrigerator until ready to cook.
Heat the canola oil in a large skillet until sizzling hot over medium-high heat. The oil should just cover the bottom of the skillet; you may need more depending on the size of your skillet. Working in batches, add 2 to 3 pork chops to the skillet, reduce the heat to medium and saute until golden brown and crispy, 3 to 4 minutes per side.
Place on a separate rimmed baking sheet, season with salt and pepper to taste and place in the oven to keep warm while the others are cooking. Repeat the process with the remaining chops, adding a little more oil to the skillet if needed.
Serve warm piled high with a heap of mixed greens, chopped tomatoes and shaved Parmesan cheese and drizzled with the olive oil and vinegar or Herb Buttermilk Yogurt Sauce over the top.
IN THE KITCHEN
HOMEMADE CRUMBS Panko breadcrumbs add a crisp layer to Pork Chops Milanese, but for most recipes I recommend having ready-made crumbs on hand in your freezer. At the Market, we make them out of most any day-old bread, including rolls, biscuits, baguettes and cornbread (the only thing I avoid is whole grain). To make, tear bread apart into smaller bits, or crumble cornbread. Place in a food processor fitted with a metal blade or the jar of a blender and pulse to desired crumb. Store in a resealable freezer bag for up to 2 months.
HERB BUTTERMILK YOGURT SAUCE
Makes about 1.5 cups
Mix 1 cup Greek yogurt with 1/4 cup well-shaken buttermilk, 1 tablespoon fresh lemon juice and grated zest of 1/2 lemon, and 1/2 cup chopped fresh herbs (such as basil, parsley, cilantro, dill or a combination). Stir to combine and season to taste with sea salt and freshly ground black pepper. Refrigerate in an airtight container until ready to serve or for up to 4 days. Just before serving, drizzle with extra-virgin olive oil and sprinkle with additional pepper.