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Pork chop Milanese
Mama was so happy when she found these beautiful pork chops at the butcher.
She carefully butterflies the chop, then pounding them thin to achieve that delicate balance between tenderness and crispiness. The breading, made from fresh breadcrumbs, forms a golden crust that crackles with each bite. Served alongside her signature arugula salad, dressed simply with olive oil, lemon, and a sprinkle of salt, the dish is a perfect harmony of rich, savory, and refreshing flavors. Every time she makes it, the kitchen fills with the comforting aroma of sizzling chops, reminding us of our family’s enduring culinary traditions.
Hope you enjoyed this as much as I did!
Happy Sunday! 🥰

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Ingredients :
2 Pork Chops thickness of 1.5 inch.
1.5 cup of Breadcrumbs
1/2 cup Olive oil
Salt and Pepper

Instructions:
Egg wash: Crack and whisk eggs in a bowl. Add salt and pepper and mix until smooth.
Pat pork chops dry with paper towels. Lay pork chops flat on cutting board. Carefully slice down through the chop about half way. You want to be sure you don’t cut all the way through. Keep the pork chop in one piece. Take each flap and spread it out away from the center. Flatten the meat gently and cover with parchment paper or plastic wrap and begin to lightly beat the meat with your mallet.
Once you reach your desired thickness, season your pork with salt and pepper and place in your egg wash, be sure to fully coat your meat. Then place the meat into your breadcrumbs and coat well.
Prepare your pan and heat oil to 350 degrees. Place pork chop into your hot oil away from your body. Allow 3-5 minutes on each side until you achieve a light golden brown crust. Remove from hot oil and allow to cool.