Pork Chops Milanese
Lidia Bastianich Feb. 21, 2020 at 8:00 AM

Veal cutlet is one of most typical dishes from Milan, sharing the stage with Milanese risotto and “panettone”. It is a veal cutlet (sometimes made with other meats), coated with egg, covered with bread crumbs and then fried in butter with sage.

"In Milan, a chop usually means veal, but with the rise of good animal husbandry here in the U.S., there are all kinds of options available, so I prefer to use Berkshire pork for this recipe. Ask your butcher if they have any available. I believe there is a world of difference in the taste and texture of this heritage breed compared to other types of pork. 

Technique tips: Frenching — cleaning the meat off a chop to expose part of the bone — prevents the eye of the meat that is pounded out from overcooking before the meat next to the bone is cooked. It also makes the finished chops look extra pretty. You can prepare this recipe without frenching the chops; just be careful that the meat next to the bones is fully cooked before serving."
-- Lidia Bastianich

Lidia serves her Pork Chops Milanese on top of Amatriciana Sauce, which is a tomato sauce made with pancetta and onions. The Spruce Eats suggests serving them with arugula salad, some lemon slices, and buttered parmesan noodles or homemade risotto. You can make Buttered Parmesan Noodles by cooking fettuccine pasta until al dente; reserve 1/2 cup pasta water before draining. Add butter to the still-warm pot to melt. Toss with the noodles, then add grated Parmesan cheese and some of the pasta water to loosen things up. Season with salt and pepper before serving.

4 pork chops, about 8 to 10 ounces each, 3/4-inch thick, Frenched (ask your butcher to do this for you)
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1 cup dried breadcrumbs
2 large eggs
Vegetable oil, for frying

Preheat the oven to 400°F.

Season each chop with salt and pepper.

Spread out the flour and breadcrumbs on two separate plates or sheets of wax paper. Beat the eggs in a wide, shallow bowl until thoroughly blended.

Dredge the chops in flour to coat them lightly and tap off any excess. Dip them in the beaten egg, letting the excess drip back into the bowl. Move the chops to the breadcrumbs, and turn them over to coat completely, patting each gently to make sure the breadcrumbs adhere.

Heat 1/2 inch of vegetable oil in a large skillet over medium heat, until a corner of one of the coated chops gives off a lively sizzle when dipped in the oil. Lay the chops in the oil and fry, turning once, until golden on both sides, about 8 minutes. Transfer to a baking sheet, and bake until no trace of pink remains near the bone, about 5-6 minutes.

Remove the chops from the oven. If they look a little oily, drain them briefly on paper towels.

To serve:

Spoon Amatriciana Sauce on four plates and serve the chops on top. On her show she sprinkle a little bit of Parmesan cheese on top of the chops.

Serves 4