Pork Milonaise

by on June 12, 2015 » Add the first comment.
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Pork Milonaise

Alt: veal

Pound pork chop (or loin) flat and very thin
. Use butterflied, bone in if possible . Elefante
Season with salt and pepper

Dredging mixtures:
First: Flour
Then: Eggs
Finally: Bread crumbs, parmesan cheese, parsley

Hot well-oiled fry pan
Both sides, then the oven @ 375° for six minutes

Caramelized fresh onions pieces
A touch of balsamic in hot skillet
Add figs just to heat, not to cook
Put in arugula just to wilt
Put onto plated pork chop
Top with gorgonzola or bleu cheese
Drizzle with EVOO

Robert@RobertAndrews.NET

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