This Pork Milanese recipe from Giada gave me the best success with breaded meat I've had in a while. I'm in Louisiana right now visiting my parents and decided to make this for them.
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I tried Giada's recipe from her book, Everyday Italian, on Xavier and we both loved it! I made a few modifications and then doubled it to feed my family and make for leftovers. Her recipes online are slightly different than the one from the book so here is my version.
I highly recommend halving this recipe if you're only feeding a few people.
Pork Milanese with Spicy Dijon Mayo Sauce
- ½ cup flour
- 4 large eggs
- 2 cups fresh breadcrumbs
- ⅔ cup parmesan
- 3 tablespoon fresh basil
- 2 teaspoon thyme
- 6-8 boneless pork chops about ½ inch thick
- ⅔ cup vegetable oil
- 4 tablespoon butter
SPICY DIJON MAYO SAUCE
- ⅔ cup mayo
- 2 teaspoon spicy brown mustard
- 1 teaspoon hot sauce
- ½ teaspoon cayenne pepper
- Combine bread crumbs, parmesan, basil and thyme in a shallow mixing bowl.
- Beat eggs in a small bowl and flour into another.
- Dredge pork chops through the flour, then egg (letting excess drip off), and then through the bread crumb mixture.
- Place on baking sheet, cover in plastic wrap and refrigerate chops for at least 1 hour.
- Preheat oven to lowest heat setting (mine is 150).
- In large skillet melt half the butter in half the oil. Fry 4 chops for about 3 minutes on each side. When cooked, place on clean baking sheet and put in the oven to keep warm. Heat remaining oil and butter and fry remaining pork chops.
You can use 2 cups bread crumbs from a can but I recently discovered how to make them fresh and I definitely love it that way. Do not leave the bread out to go stale, just under-toast about 4 slices of whole wheat bread before using to dry it out. Wait until they're no longer warm and put them in the food processor and pulse until it makes very fine crumbs.
Note: Nutrition was estimated using WP Recipe Maker.