Recipe courtesy of Liz Arana

Pork Milanese with Garlic Spincah Rigatoni

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  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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5 tablespoons butter

1/2 Spanish onion thinly sliced

1/2 teaspoon dried basil

1 head garlic roasted

1/4 cup Parmesan cheese, divided

1/2 cup frozen spinach

1/2 pound rigatoni, cooked

4 pork loin chops, 4 ounces each

1/2 cup milk

1 cup flour

3 eggs seasoned with salt and pepper

1/2 cup fresh bread crumbs

2 cups mesclun salad

1 1/2 tablespoons red wine vinegar, or lemon juice

1/2 cup plus 3 tablespoons olive oil


  1. Brown 2 tablespoons of butter in a saute pan. Add the onion and saute then add basil. Next, add the roasted garlic, 2 tablespoons Parmesan and spinach. Add cooked pasta, season with salt and pepper and garnish with Parmesan.
  2. Butterfly the pork chops and pound them thin between 2 sheets of plastic wrap. Separate milk, flour, seasoned eggs and breadcrumbs into 3 separate bowls. Dip each pork chop in the milk first, then flour next eggs and last the bread crumbs. Saute until golden brown on both sides. Garnish with mesclun salad, a sprig of onion, red wine vinegar juice and olive oil.