Wednesday, July 29, 2009

Lemon Dijon Pork Milanese

This dish is an adaptation of a family recipe for breaded meat. You can use this recipe on virtually any meat, but it's especially delicious on pork and chicken. I added the lemon zest and dijon mustard to give the meat a little kick and slight tang. For a real homey feel, I always eat the breaded meat with applesauce. The cool, sweetness of the applesauce against the warm, crispiness of the meat is Heaven!

The meat can also be baked if you do not want to fry it, but baking it will not give it the crispy, golden crust that is so delicious - so for this one, I recommend frying the meat in just a bit of oil, it's worth it!

Lemon Dijon Pork Milanese

4 pork loin chops or pork cutlets, pounded to 1/3 inch thickness
1 cup italian bread crumbs
1/2 cup grated parmesan or romano cheese
1 egg, slightly beaten
5 Tbs. Dijon mustard
1 lemon, zested
freshly ground pepper
ground red pepper (optional)
1/4 cup olive oil

Preheat oven to 200 degrees. Stir the breadcrumbs and cheese together in a large shallow dish. Lightly beat the egg in another shallow dish. Add the mustard and lemon zest to the egg, mix well. Sprinkle the pork with salt, black pepper, and red pepper. Dip the pork, one at a time in the egg/mustard mixture. Allow the excess to drip off, then dredge in the breadcrumb mixture, pressing to coat the meat completely. Place on a small baking sheet or platter.

Heat the oil in a large skillet over medium-high heat. Working in batches, add the pork to the skillet and pan fry until the pork is golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then place them on a clean baking dish and place in the oven to keep warm.

When ready to serve, lightly drizzle with lemon juice.

1 comment:

  1. absolutely fantastic .the lemon zing had the x factor i would eat it till the pigs came home