Recipe courtesy of Jonathan Waxman
Pork Milanese with Watermelon Radish Salad
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1593
- Total Fat
- 148
- Saturated Fat
- 28
- Carbohydrates
- 40
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 28
- Cholesterol
- 154
- Sodium
- 975
- Total: 1 hr 15 min
- Active: 1 hr
Ingredients
4 1/2 cups olive oil
One 32-ounce boneless pork shoulder
Sea salt and freshly ground black pepper
3 large eggs
1/2 cup heavy cream
1 cup all-purpose flour
2 cups fresh breadcrumbs
8 ounces sunchokes, washed and thinly sliced on a mandoline
1 bunch fresh basil
2 cups arugula
1 pound watermelon radishes, thinly sliced on a mandoline
3 ounces grated Parmesan, plus more for sprinkling
Directions
Special equipment:
a mandoline; a deep-fry thermometer or deep-fryer; a meat mallet- 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.
- 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.
- 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.
- Fry the sunchokes until crispy, about 1 minute. Drain on a paper towel-lined plate and season with salt.
- 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.
- Toss the arugula with the radishes and Parmesan in a bowl and add 1 ounce basil oil and half of the sunchoke crisps.
- 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.