Description
This gluten-free Pork Milanese is the perfect weeknight dinner for the family.
Ingredients
1 ½ pounds, bone-in pork chops (around 4 pork chops), pounded thin to 1/3 inch
3 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 large eggs
1 cup gluten-free panko crumbs
½ cup freshly grated parmesan
3 tablespoons extra virgin olive oil, plus more if needed
4 cups arugula
Marinated Red Onions
3 lemons
Freshly grated parmesan, to garnish
Instructions
Cook’s note: To pound the pork chops, put them between two sheets of plastic wrap and pound, moving around the bone and flipping the pork, until they are each of an even thickness of about 1/3-inch.
On a baking sheet, place your bone-in pork chops and evenly season all sides with 3 teaspoons of salt and 2 teaspoons of black pepper. Set aside.
In a shallow bowl, beat the eggs. Set aside.
In a large bowl combine the gluten-free panko crumbs and parmesan. Set aside.
Gently take one pork chop and with one hand dip it in the egg mixture. Remove and allow the excess egg mixture to drip off. Place in the panko and parmesan bowl. Using your other hand gently pat the panko mixture onto the pork chop, to completely coat both sides.
In a large non stick pan, heat up 3 tablespoons of olive oil over medium heat. Place the pork chops in the pan and cook for about 3 minutes on one side or until golden brown. Flip, then lower to medium low and continue to cook for another 3 minutes. A total of 6 minutes. Repeat if needed, if not all pork chops fit in the pan.
On a large platter, place a bed of arugula, sprinkle with salt and add Marinated Red Onion oil and a squeeze of lemon. Arrange the Pork Milanese over the arugula. Serve with extra lemon wedges, marinated red onions and parmesan to garnish. Enjoy!
Notes
To use chicken instead of pork:
Using a sharp knife, carefully cut each chicken breast in half horizontally, starting at the thick end.
One at a time, place the cut chicken breasts between sheets of plastic wrap and pound until you have a thin cutlet, around 1/3 inch thick. Repeat for all of the chicken breasts.
Follow all other instructions above, but when sauteeing, watch closely because the chicken may only need about 2 minutes once flipped instead of 3 minutes.