Rachel Ray's Pork Milanese |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 25 |
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Can also be made with chicken or veal. Ingredients:
1 cup flour |
3 large eggs, beaten |
1 1/2 cups breadcrumbs, plain unseasoned |
2 lemons, 1 zested and 1 cut into wedges |
1/2 cup parsley, chopped |
2 tablespoons thyme, chopped |
2 garlic cloves |
1/2 cup parmesan cheese, grated |
1 1/2 lbs pork cutlets, pounded to 1/8 inch thick |
salt and pepper |
1/4 cup extra virgin olive oil, for frying |
Directions:
1. Preheat oven to 300 degrees. Place a rack on a baking sheet. Place the flour, eggs and breadcrumbs into 3 separate shallow dishes.
2. Combine the lemon zest, parsley, thyme and garlic on a cutting board and finely chop altogether to form a gremolata. Add to the breadcrumbs along with the cheese - work through with fingers.
3. Season the cutlets with salt and pepper. Coat in flour, dip in eggs and then coat in breadcrumbs.
4. In a large skillet heat the extra virgin olive oil over medium high heat. Fry the cutlets in batches for 3 minutes a side. Transfer to the prepared baking sheet to keep warm.
5. Serve with tomato-corn relish and lemon wedges on the side.
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