Jonathan Waxman’s Pork Milanese with Watermelon Radish Salad, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Jonathan Waxman

Pork Milanese with Watermelon Radish Salad

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 1 hr
  • Yield: 6 to 8 servings



Special equipment:
a mandoline; a deep-fry thermometer or deep-fryer; a meat mallet
  1. Heat 4 cups of the olive oil in a large cast-iron skillet or deep-fryer to 225 degrees F. Preheat the oven to 450 degrees F oven.
  2. Cut the pork into four equal pieces. Use a meat mallet to pound each piece into a 1/4-inch-thin paillard. Sprinkle with salt and pepper. Mix the eggs with the cream in a bowl and add 1 teaspoon salt. Sprinkle the flour with salt and pepper in a bowl. Dip each paillard into the flour and dust off, then into the egg and cream mixture, then the breadcrumbs.
  3. Shallow-fry the pork until nicely crisp and browned, about 3 minutes. Repeat as needed and place on a sheet tray. Put the pork in the oven to finish cooking until extra crispy, another 12 minutes.
  4. Fry the sunchokes until crispy, about 1 minute. Drain on a paper towel-lined plate and season with salt.
  5. Make the basil oil. Add the basil, 2 ounces ice cubes, remaining 1/2 cup olive oil and 1 teaspoon salt to a blender and blend.
  6. Toss the arugula with the radishes and Parmesan in a bowl and add 1 ounce basil oil and half of the sunchoke crisps.
  7. Place the arugula mixture on a platter. Slice the pork into wide strips and garnish with the basil oil and more chips. Sprinkle with grated Parmesan.