Introduction
Pork Milanese is a classic Italian dish featuring thin, breaded pork chops that are crispy on the outside yet tender and juicy inside. This version on the Arteflame grill gives it a unique, smoky flavor, adding a delicious twist to the traditional Milanese. Served with a fresh arugula salad and lemon wedges, this dish is light, flavorful, and elegant.
Ingredients
- 4 boneless pork chops, pounded thin (about 1/2 inch thick)
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (optional, for added flavor)
- Olive oil, for brushing
For Serving
- Fresh arugula
- Cherry tomatoes, halved
- Lemon wedges
- Extra virgin olive oil and balsamic vinegar, for dressing
Instructions
Step 1: Prepare the Arteflame Grill
- Light the Arteflame grill using the paper napkin and firewood method, letting it heat for about 20 minutes. For this recipe, you’ll want a medium-hot flat griddle surface rather than an intense center grate heat.
Step 2: Prepare the Pork
- Pound the pork chops to about 1/2 inch thickness if not already thin.
- Season the pork chops with salt and pepper on both sides.
Step 3: Bread the Pork Chops
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan, and parsley.
- Dredge each pork chop in flour, shaking off excess. Then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing the breadcrumbs into the pork to ensure an even layer.
Step 4: Grill the Pork Chops
- Brush the flat griddle with olive oil to prevent sticking, then place the breaded pork chops on the griddle.
- Cook for 3-4 minutes per side, or until golden brown and crispy on the outside and cooked through to an internal temperature of 145°F. Use more oil as needed to keep the chops crisp.
Step 5: Serve
- Plate the pork chops with a side of arugula salad made by tossing fresh arugula and cherry tomatoes with a light drizzle of olive oil, balsamic vinegar, salt, and pepper.
- Serve with lemon wedges for squeezing over the pork to add brightness.
Tips
- Bread texture: For an extra-crispy coating, let the breaded pork rest for a few minutes before grilling.
- Oil usage: Add olive oil sparingly as needed while cooking on the griddle to keep the pork chops crispy without making them greasy.
- Thinner chops: If using very thin pork chops, adjust cooking time to avoid overcooking.
Conclusion
This Pork Milanese is a delightfully crispy, light meal perfect for any occasion. The Arteflame grill gives the dish a subtle smokiness, balancing beautifully with the fresh arugula salad and tangy lemon. A refreshing twist on a traditional Italian favorite!
Variations
- Herb-Parmesan Bread Crumbs: Add chopped fresh basil and oregano to the breadcrumb mixture for extra Italian flavor.
- Lemon-Parmesan Crust: Add lemon zest to the breadcrumbs for a fresh, citrusy taste.
- Spicy Milanese: Add a pinch of red pepper flakes to the breadcrumb mixture for a hint of spice.
- Panko Crust: Use panko breadcrumbs for an extra crunchy texture.
- Garlic Parmesan Crust: Mix finely grated garlic into the breadcrumb mixture for a more savory, garlicky crust.
Pairing Suggestions
Serve Pork Milanese with:
- A crisp arugula or Caesar salad
- Roasted or mashed potatoes
- A glass of Pinot Grigio or Sauvignon Blanc
