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Gallery Vinegared Pork Chop Milanese with Radish Salad Credit: Johnny Miller Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 2 bone-in pork chops (about 2 pounds total), fat caps trimmed Kosher salt and freshly ground pepper 1 cup unbleached all-purpose flour 2 large eggs, beaten 1 cup panko breadcrumbs 2 tablespoons thinly sliced shallot (from 1 small) 1/2 cup distilled white vinegar 1 cup extra-virgin olive oil, plus more for drizzling 1/4 cup packed fresh parsley leaves 1/4 cup packed fresh dill leaves 3 radishes, thinly sliced (about 1/2 cup) Flaky sea salt, such as Jacobsen, for serving (optional)
Cook’s Notes This technique also works well with chicken or veal cutlets.
Gallery Vinegared Pork Chop Milanese with Radish Salad Credit: Johnny Miller
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Gallery
Vinegared Pork Chop Milanese with Radish Salad Credit: Johnny Miller
Vinegared Pork Chop Milanese with Radish Salad
Credit: Johnny Miller
Vinegared Pork Chop Milanese with Radish Salad
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 4
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 2 bone-in pork chops (about 2 pounds total), fat caps trimmed Kosher salt and freshly ground pepper 1 cup unbleached all-purpose flour 2 large eggs, beaten 1 cup panko breadcrumbs 2 tablespoons thinly sliced shallot (from 1 small) 1/2 cup distilled white vinegar 1 cup extra-virgin olive oil, plus more for drizzling 1/4 cup packed fresh parsley leaves 1/4 cup packed fresh dill leaves 3 radishes, thinly sliced (about 1/2 cup) Flaky sea salt, such as Jacobsen, for serving (optional)
Directions
Working with one chop at a time, pound pork between two pieces of plastic wrap with a meat mallet to between 1/4 inch and 1/2 inch thick. Season generously with kosher salt and pepper. Place flour, eggs, and panko in separate shallow dishes (such as pie dishes). Season all three with kosher salt and pepper. In a small bowl, toss shallot with 1 tablespoon vinegar and a pinch of kosher salt.
Heat oil in a large cast-iron skillet over medium. Dredge 1 pork chop lightly in flour, then egg mixture, letting excess drip off. Coat evenly with panko. When oil is hot (a piece of panko should sizzle in skillet) but not smoking, carefully lay breaded chop in oil. Cook, undisturbed, until evenly golden brown, 4 to 5 minutes (if browning too quickly, reduce heat to medium-low). Flip and continue to cook until second side is deep golden brown, 4 to 5 minutes more. Transfer to a wire rack set inside a rimmed baking sheet; season with kosher salt. Repeat with second chop.
Remove skillet from heat and pour out all but 3 tablespoons oil. Stir in remaining 7 tablespoons vinegar, return to medium-high heat, and cook, swirling occasionally, until liquid has almost evaporated, 2 to 3 minutes. Slice pork and return to skillet; spoon pan sauce over top and remove from heat. Toss shallot mixture with herbs, radishes, and a drizzle of oil. Season with kosher salt and pepper. Scatter salad over pork and serve, topped with flaky salt.
Cook’s Notes This technique also works well with chicken or veal cutlets.
Cook’s Notes
This technique also works well with chicken or veal cutlets.
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All Reviews for Vinegared Pork Chop Milanese with Radish Salad
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All Reviews for Vinegared Pork Chop Milanese with Radish Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
