My family lived in Milan, Italy, for eight years, and one of my favorite dishes to order when we were dining out was Cotaletta all Milanese. This is a bone-in veal chop pounded very thin, breaded, and then fried until golden brown and crispy. I am not sure why I loved this dish so much, but there is just something about the contrast between the crisp coating and tender veal inside. Traditionally this chop is served with fresh lemon to squeeze onto the chop. We have also had it topped with peppery arugula and chopped sweet cherry tomatoes, and that has become my favorite way to prepare veal chops.
We recently dined at Mabel Grey restaurant in Detroit and enjoyed the chef’s tasting menu. One of my favorite dishes on the menu were perfectly cooked lamb chops. When we complimented the staff, they shared that they ordered them from D’Artagnan.com. When I ordered some lamb from them online I saw other options that piqued my interest, including pork Milanese chops. I have never had thin cut pork chops prepared as I would veal Milanese, so I had to try them. The chops arrived and looked great, so I knew they were going to be great breaded and fried. I wanted a topping to finish the chops when I served them and came across a Fine Cooking recipe that used mostarda in the sauce. If you are not familiar with mostarda, it is a Northern, Italy specialty where different fruit is candied in a mustard-flavored syrup. It traditionally is served with boiled meat and sometimes cheese, but I was intrigued about creating a sauce for my pork using mostarda. I searched the stores in my area but couldn’t find mostarda, so I ordered some online from Amazon.com.(See Link Below Recipe)
The chops are pounded thin, breaded, and baked in the oven. The sauce has a sort of sweet and sour flavor that paired perfectly with the crispy brown chops. I served my chops with a mixed salad roasted rosemary potatoes, and both my husband and I agreed that the pork chops were just as tasty, if not more than lean veal chops. For this recipe, you need thin-cut rib pork chops. You can ask your butcher to prepare them for you. I added a little heat to my sauce because my husband loves anything spicy, but feel free to eliminate the chili pepper if you prefer.
Deborah Mele 2019
- 4 Bone-in Pork Rib Chops
- 1 Cup All-purpose Flour
- 4 Large Eggs
- 2 Cups Panko Breadcrumbs
- 1/2 Cup Grated Parmesan Cheese
- Salt & Pepper
- 2 Tablespoons Finely Chopped Fresh Parsley
- 3 Tablespoons Unsalted Butter
- 3/4 Cup Olive Oil, Divided
For The Sauce:
- 1/3 Cup Lemon Juice
- 1/2 Cup Chopped Mostarda (See Notes Above)
- Salt & Pepper
- 1 Tablespoon Fresh Mint
- 1 Tablespoon Calabrian Chili Pepper Sauce or 1/2 Teaspoon Dried Chili (Otional)
- Prepare three shallow bowls, placing flour in one.
- In another bowl, beat the eggs with 2 Tablespoons of water.
- In the third bowl stir together the breadcrumbs, Parmesan, salt, pepper, and parsley.
- Place the chops between sheets of plastic wrap and pound with a meat mallet until about 1/4-inch even thickness.
- Dip the chops first in the flour, then the eggs, and finally in the breadcrumbs.
- Press the crumbs into the chops with your fingertips, and then place on a plate and refrigerate for at least an hour.
- Place the lemon juice, mostarda, salt, pepper, mint, chilies, and 1/3 cup of olive oil and pulse until thick, leaving some small pieces.
- Preheat oven to 375 degrees F.
- Put the butter and olive oil on a large, lipped baking sheet and place in the oven.
- Once the butter has melted and the tray is hot, about 5 minutes.
- Place the chops on the baking sheet and bake 15 minutes.
- Turn the chops, and bake another 10 minutes or until golden brown on both sides.
- Serve the chops immediately topped with the sauce.
Insired by Fine Cooking Pork Chop Milanese.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1107 Total Fat: 74g Saturated Fat: 20g Trans Fat: 0g Unsaturated Fat: 50g Cholesterol: 282mg Sodium: 883mg Carbohydrates: 66g Net Carbohydrates: 0g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 43g