Pork Chop Milanese

Cooking Instructions

METHOD:

To make the risotto, heat 2 Tablespoons oil in a heavy bottomed sauce pot. Add the onion and sweat until translucent. Add the saffron and rice, cook for 1 minute. Add the wine, stirring often until it evaporates. Add the stock in stages, stirring frequently. Once the rice is al dente, remove from the heat and stir in half the butter and cheese.

Meanwhile, place each pork chop between 2 pieces of parchment paper on a cutting board. Gently pound until 1/8-inch thick. Dredge in flour, dusting off excess. Then dip in egg mixture, followed by breadcrumbs. Heat remaining oil in a large skillet over medium-high heat. Add the pork and cook until golden brown on both sides, about 2 to 3 minutes per side. Remove from the pan, pat off excess oil with a paper towel and season with salt and pepper. Serve with the risotto.

Round Out the Meal:

With a tri-color salad of radicchio, endive and arugula lightly dressed with a vinaigrette.

Kid Friendly:

This is kid friendly!