Pork Milanese with Mozzarella & Tomato

I love a pork Milanese topped with marina and mozzarella. The trick is, of course, to be able to pound the chip until it is about 1/3 in thick so it cooks quickly and the bread crumbs don’t burn. This is great with lightly dressed arugula salad and cherry tomatoes….and lot’s of lemons.

Ingredients

  • 1 cup of Italian seasoned bread crumbs
  • 1/2 cup parmesan cheese and extra for topping
  • 2 extra large eggs
  • 2 tablespoons of Sriracha
  • 6 bone-in pork chops, pounded thinly to 1/3 inch thick
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil
  • Red Sauce
  • 12 slices of mozzarella cheese
  • Red pepper flakes
  • Dried oregano
  • Lemon wedges

Making It

  • Turn the oven to broil, but the rack 2/3 of the way to the top
  • Drizzle olive oil into a skillet over medium heat
  • Which the eggs with the Sriracha and put in a bowl
  • Mix the parmesan cheese with the bread crumb and put in another bowl
  • Salt and pepper both sides of the pork chops. Dredge two pork chops in the egg then the breadcrumbs mix, cook for three minutes then flip, top with the red sauce, a few drops more of Sriracha, and then the mozzarella cheese, cook for two more minutes and put on baking sheet, do two more times
  • Broil the six pork chops on the baking sheet until the cheese has melted and browned
  • Season with oregano, parmesan, red pepper flakes

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