Author Notes
My local butcher has these really nice thin boneless pork chops, they're lean, and very tender. This version of a Milanese incorporates rosemary into the breading as well as the olive oil/ butter that you use to fry them. This elevates the flavor of the pork to another level. I grew up eating pork chops which were breaded and baked in the oven. My method ensures that they stay moist and succulent, and it's much quicker when using a thin pork chop.
I never thought I would have an affinity for Quinoa, but the first time I tried it, I enjoyed its texture and nuttiness. Quinoa, Farro, and Couscous are really fun to cook with because you can come up with so many variations of ingredients to incorporate into it, whatever you have on hand can work in some way. The bitterness of the Dandelion Greens, with the balance of sweet corn kernels goes nicely with the flavors of pork. I like using lemon juice and zest to give acidity to the salad, it cleans the palate, and keeps you going back for more. This easily serves two people, one cup of Quinoa has a decent yield to compensate for leftovers. —J
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Ingredients
- Rosemary Pork Milanese
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4
Thin cut boneless Pork Chops
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2
Cups of Plain Italian Breadcrumbs
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1
Large Egg
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2
Tablespoons Parmigiano-Reggiano Cheese
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1 tablespoon
Fresh Rosemary (Finely chopped) and one sprig reserved
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1 teaspoon
Kosher Salt
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1
Clove of Garlic Peeled
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1 tablespoon
Unsalted Butter
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1/3 cup
Extra Virgin Olive Oil
- Quinoa
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1 cup
Quinoa (Rinsed under cold tap water)
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1-1/4 cups
Water
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2
Cups Fresh Corn Kernels
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1
Large handful of Dandelion Greens (Torn into small pieces)
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1
Lemon (zest and juice)
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1/4
Clove of garlic grated on a zester
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1/3 cup
Extra Virgin Olive Oil
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1 teaspoon
Kosher Salt
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1/2 teaspoon
Agave syrup
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1
Pinch Maldon Flake Sea Salt
Directions
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Season the pork with Kosher salt and black pepper on both sides, make sure you pat any excess moisture with a paper towel. (Use thin cutlets which have been pounded or sliced thin, preferably 1/4" thick)
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Season the breadcrumbs with Kosher salt, black pepper, and the chopped rosemary. I like to chop the rosemary as fine as I can. In another bowl beat the egg with the Parmigiano-Reggiano cheese, and season with salt and pepper.
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Bread the cutlets by dipping in the egg followed by the breadcrumbs. Make sure you pack on the breadcrumbs nicely. Set aside in refrigerator to let the breading adhere.
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In a frying pan heat the Extra Virgin olive oil, butter, one sprig of rosemary, and a clove of garlic on medium flame until you smell the essence that it gives off. Add in the pork chops and let them turn golden about 2-3 minutes, once you turn them they need very little time to finish cooking on the other side. Spoon or "arroser" some of the oil and butter onto each cutlet as it cooks. The butter will give you a nice golden exterior.
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Set each cutlet on a paper towel and sprinkle with a pinch of Maldon Sea Salt. Place in a warm oven to rest while you prepare the rest of your meal.
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In a sauce pan, add the water and salt, bring to a simmer, and add the Quinoa. Cover and simmer for 12 minutes, then remove from heat and let stand for five minutes.
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For the dressing add the Lemon zest/juice, garlic, agave syrup, salt, and pepper. Whisk in the Extra Virgin Olive oil.
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Add some of the dressing to the corn kernels and Dandelion greens, toss gently.
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Fluff the Quinoa, and add a large spoonful to the corn and dandelion greens salad. Fold in gently, tasting for seasoning, add additional dressing if needed.
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