KENDRICK’S NEW FAVORITE DISH: PORK MILANESE (serves 2)
What you need:
2 boneless pork chops, pounded super thin (you can just buy boneless chops and pound them yourself, but if you have neighbors/high strung little dogs, I recommend asking your butcher to do it for you.)
1 egg
3/4 cup of bread crumbs (I used Progresso Panko Bread Crumbs in Plain)
1/4 cup freshly grated parmesan cheese (you can play with the proportion of bread crumbs/cheese to find what you like best)
1/4 cup olive oil
1 lemon
Salt & pepper
What you do:
1. Season each chop with the salt & pepper.
2. Beat the egg in a small bowl.
3. In a second small bowl, combine the bread crumbs and parmesan cheese.
4. Dip the first chop in the egg, and then dredge in the bread crumbs/cheese mixture, coating thoroughly (you want a nice, even crust to form).
5. Heat the olive oil in a large pan, and cook the chop for about three minutes on each side, or until cooked through.
6. Remove first chop to a plate and repeat with second chop, adding a little more oil to the pan if necessary.
7. Liberally squeeze lemon over each chop; serve with a lemon round as garnish.
(The orange stuff in the upper right-hand corner is Saucy Susan Peach-Apricot Sauce. It didn’t exactly work with the meal, but it brings up such fond childhood memories that I had to include it.)
