This simple pork milanese recipe is perfect for a quick midweek meal or supper with friends
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Ingredients
- 4 pork loin chops, fat trimmed
- 1 cucumber, peeled, deseeded and chopped
- 1 red chilli, deseeded and finely chopped
- 2 tsp white wine vinegar
- Pinch of sugar
- 4 tbsp extra-virgin olive oil
- 1 tbsp chopped fresh dill
- 100ml crème fraîche
- 1 tbsp capers, rinsed and chopped
- Zest and juice of ½ lemon, plus lemon wedges to garnish
- 150g fresh white breadcrumbs
- 25g Parmesan or Grana Padano, grated
- 3 tbsp plain flour
- 2 large free-range eggs, beaten
- 25ml vegetable oil
- Good knob of butter
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Method
- Place the pork chops between 2 sheets of cling film and bash with a rolling pin until about 1cm thick.
- In a bowl, mix the cucumber with the chilli, white wine vinegar, sugar, 2 tbsp of the olive oil and the chopped dill. Season well and set aside.
- In another bowl, mix the crème fraîche, capers and lemon zest and juice with the remaining olive oil.
- In a dish, mix the breadcrumbs with the Parmesan. Put the flour and lots of seasoning in another dish and the beaten eggs in a third. Dust the pork in the flour, then dip in the egg, then coat in the breadcrumbs.
- Heat the vegetable oil and butter in a heavy-based frying pan. Fry the pork in batches for 3-4 minutes per side until golden and cooked through. Serve with the cucumber relish, caper dressing and lemon wedges.
Nutrition
- 702 kcals Calories
- 40.8g (15g saturated) Fat
- 45.7g Protein
- 41g (3.8g sugars) Carbs
- 1.6g Salt
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