Pork Milanese

Steps

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1. 1
   Prepare the pork chops by pounding each piece flat to about ¼ inch thickness using a meat mallet, ensuring even and uniform thinness.
   ≈0:58
2. 2
   Season both sides of each pork chop evenly with salt and black pepper.
   ≈2:29
3. 3
   Mix the breadcrumbs together with grated Pecorino Romano cheese, chopped parsley, salt, and black pepper to create a seasoned breadcrumb mixture.
   ≈3:58
4. 4
   Crack the eggs into a bowl, season with salt and black pepper, and beat thoroughly until the whites and yolks are fully combined.
   ≈4:48
5. 5
   Mix the flour thoroughly with salt and black pepper to season it for coating.
   ≈5:37
6. 6
   Coat each pork chop with the seasoned flour, shaking off excess, then dip it in the beaten egg to coat thoroughly, and finally roll it in the seasoned breadcrumb mixture until completely covered.
   ≈6:12
7. 7
   Heat olive oil in a large skillet over medium heat. Carefully place the breaded pork chops into the hot oil, frying three to four at a time. Fry until each side turns golden brown and the meat is cooked through with a crispy exterior.
   ≈8:19
8. 8
   Transfer the fried pork chops to a serving plate to drain, and prepare the fresh salad.
   ≈13:46
9. 9
   Combine fresh vegetables such as arugula, cucumber, and cherry tomatoes, season with salt, red wine vinegar, and extra virgin olive oil, sprinkle with a little oregano, and toss well together.
   ≈14:09
10. 10
    Plate the fried pork chops and arrange the fresh salad alongside, squeezing a little lemon juice over the meat if desired for extra flavor.
    ≈17:29