Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
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Worst Cooks in America
Pork Milanese with Arugula, Fennel and Black Sesame Seed Salad
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- Level: Intermediate
- Total: 1 hr 20 min (includes chilling time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1244
- Total Fat
- 94 g
- Saturated Fat
- 38 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 60 g
- Cholesterol
- 388 mg
- Sodium
- 1034 mg
Not much in the world is better than a breaded and fried cutlet of pork…often big enough that it overhangs the sides of the plate. In order to balance out the richness of the fried pork, I'm serving it with a fresh and slightly bitter arugula and fennel salad. Squeeze some fresh lemon on the Milanese right before digging in, and enjoy!
- Level: Intermediate
- Total: 1 hr 20 min (includes chilling time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1244
- Total Fat
- 94 g
- Saturated Fat
- 38 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 60 g
- Cholesterol
- 388 mg
- Sodium
- 1034 mg
Ingredients
Milanese:
Salad:
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Directions
Special equipment:
a mandoline- For the Milanese: Pound the pork chops to an even 1/4-inch thickness between two pieces of parchment paper. (This will ensure that the pork cooks evenly when fried.) Pat the pork dry with a paper towel.
- In three shallow bowls, set up the dredging station. Add the flour to the first bowl, the eggs to the second and the breadcrumbs, Parmesan, parsley and dried oregano to the third. Season each bowl with salt and pepper.
- Dip the pork into the flour first, then the egg, letting any excess egg drip off before placing in the breadcrumbs to coat entirely. Pat the breadcrumbs well onto the pork. Place on a sheet tray lined with a rack. Rest in the refrigerator for 30 minutes.
- Add the clarified butter to a large nonstick skillet and preheat over medium-high heat. In batches, fry the pork for 4 to 5 minutes per side until golden brown and cooked through. Remove the pork from the skillet and place on a wire rack to rest. Sprinkle with salt. (If not serving immediately, you can keep it in a low oven set at 200 degrees F, but do not cover it or place it directly on a plate, as it will become soggy.)
- For the salad: Shave the fennel bulb on a mandoline into thin slices and place in a bowl of ice water to keep the fennel fresh and crisp.
- In a medium bowl, whisk together the lemon juice, whole-grain mustard, crushed red pepper and shallot, then season with salt. Slowly drizzle in the olive oil while whisking until the dressing is combined and emulsified. Let it sit aside while the salad is prepared.
- Drain the fennel and pat dry, then add to a large bowl with the arugula, fennel fronds, sesame seeds and dill. Toss gently to mix. Season with salt and pepper, then drizzle with the vinaigrette and toss to coat. Shave the Parmesan on top of the salad and sprinkle with the fennel pollen; toss.
- Serve the pork warm topped with the salad and another shaving of Parmesan. Serve with a lemon wedge if desired.
