PORK CHOP MILANESE with Prosciutto and Checca
Adapted from West Coast Prime Meats Cooks © 2015
- 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
Mix all ingredients together; set aside until service. Do not refrigerate.
Pork Chop Milanese
- 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
- Place each pork chop between two sheets of plastic wrap and pound the meat into a flat oval until 1/4-inch thick.
- Place the flour in a bowl.
- In another bowl, beat the two eggs and season with the salt and pepper.
- In a third bowl, mix the panko with the Parmesan cheese.
- Dust each pork chop with flour, then dip in the egg and remove, letting the excess egg drip off.
- Press the chop into the panko mix, covering thoroughly.
- Place a sauté pan big enough to fit the two chops on the stove, add the canola oil and heat over medium-high heat.
- Once the oil is heated, add the pork chops and fry 3 to 4 minutes on each side.
- Remove from the heat and pat dry with a paper towel.
- Two Pork Chops Milanese, cooked (see recipe)
- Six slices prosciutto
- One recipe Checca
- Arugula and basil leaves for garnish
- Place one pork chop on each plate.
- Loosely fold three slices of prosciutto across the top of each chop.
- 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.
In 1997, Italian-born chef Mario Marfia headed to Palm Desert, after a lengthy career cooking in some of West Hollywood’s most beloved Italian restaurants...