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Pork Milanese

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 4-6 Boneless Pork Loin Chops
  • 1 cup all-purpose flour
  • 4 large eggs beaten
  • 1-2 cups breadcrumbs
  • Salt and pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ cup grated Pecorino Romano or Parmigiano Reggiano
  • ½ cup fresh Parsley chopped
  • Olive Oil
  • 2 Tbsp butter
  • 1-2 lemons cut into wedges

Instructions
 

  • Start the water for your pasta
  • Pound the pork chops to ¼ inch thick
  • Place the flour onto a plate, the eggs in a shallow bowl, and the bread crumbs on a plate
  • Season the chops, the flour, the eggs, and the bread crumbs with salt and pepper
  • Add the garlic powder & onion powder to the flour, and the Pecorino (or Parmigiana) and parsley to the breadcrumbs.
  • Coat the chops with flour on each side, then dip into the egg mix to cover both sides, and then put in the bread crumbs to coat both sides.
  • Place a skillet over Medium or Medium High heat. Put the oil in the skillet, then add the butter to melt in the oil.
  • Add the pasta to the water.
  • Fry 2-3 chops at a time being careful not to crowd the pan, until the chops are golden brown (internal temp of ~145 degrees F).
  • Garnish with parsley and place the lemon wedges on the platter to squeeze over the cutlets.
  • Serve over pasta with a green Italian salad or green beans Almondine.