Adapted from West Coast Prime Meats Cooks © 2015

 

Checca

Ingredients

  • Two ripe Roma tomatoes, peeled and chopped in 1/4 inch dice
  • Half to one whole small clove garlic, minced (depends on your garlic preference)
  • Three to four fresh basil leaves, finely chopped
  • Two tablespoons extra virgin olive oil
  • Half-teaspoon salt
  • Half-teaspoon pepper

Instructions

Mix all ingredients together; set aside until service. Do not refrigerate.

Pork Chop Milanese

Ingredients

  • Two bone-in 14-ounce pork chops
  • Quarter-cup flour
  • Two eggs
  • One teaspoon salt
  • One teaspoon pepper
  • One cup panko breadcrumbs
  • Half-cup Parmesan cheese, finely grated
  • Half-cup canola oil

Instructions

  1. Place each pork chop between two sheets of plastic wrap and pound the meat into a flat oval until 1/4-inch thick.
  2. Place the flour in a bowl.
  3. In another bowl, beat the two eggs and season with the salt and pepper.
  4. In a third bowl, mix the panko with the Parmesan cheese.
  5. Dust each pork chop with flour, then dip in the egg and remove, letting the excess egg drip off.
  6. Press the chop into the panko mix, covering thoroughly.
  7. Place a sauté pan big enough to fit the two chops on the stove, add the canola oil and heat over medium-high heat.
  8. Once the oil is heated, add the pork chops and fry 3 to 4 minutes on each side.
  9. Remove from the heat and pat dry with a paper towel.

Assembly

Ingredients

  • Two Pork Chops Milanese, cooked (see recipe)
  • Six slices prosciutto
  • One recipe Checca
  • Arugula and basil leaves for garnish

Instructions

  1. Place one pork chop on each plate.
  2. Loosely fold three slices of prosciutto across the top of each chop.
  3. Place a heaping spoonful of the checca next to the chop, garnish with the herb leaves and serve. 
 

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.