Pork Chop Milanese with Corn Salad
Servings
4
servingsIngredients
- Pork Chop Milanese
4 each Pork chops, bone-in, 8-10 oz., pounded to ¼-in. thick
as needed Salt
as needed Black pepper, ground
1 cup All-purpose flour
2 each Eggs
2 Tbsp. Milk
2 cups Panko breadcrumbs
½ cup Parmesan, grated
1 tsp. Garlic powder
1 tsp. Smoked paprika
as needed Oil, for frying
- Corn Salad
4 each Sweet corn ears, fresh, grilled, kernels removed
1 cup Cherry tomatoes, halved
¼ cup Red onion, diced
1 each Jalapeño, finely diced
¼ cup Cilantro, chopped
2 Tbsp. Mint, chopped
2 Tbsp. Olive oil
1 each Lime, juice of
as needed Salt
as needed Black pepper, ground
- Garnish
as needed Lemon, wedges
Directions
- Season the pork chops with salt and pepper. Dredge in flour, dip in egg wash (eggs and milk), then coat evenly with the dry mixture (panko, Parmesan, garlic powder, and smoked paprika).
- Heat about ½-inch of oil in a large skillet to 350°F (175°C). Fry the pork chops for 3–4 minutes per side until golden brown and cooked through. Drain on a wire rack.
- Combine the grilled corn, tomatoes, red onion, jalapeño, cilantro, and mint. Toss with olive oil, lime juice, salt, and pepper.
- Serve crispy Milanese with Corn Salad and lemon wedges.
Notes
- Source: Chef Rogelio Garcia
