This recipe is so good, I can honestly say you will want to make it for dinner tonight! I made it with pork, but you can make it with steak, chicken or veal. The crust on the outside of the pork is just crispy enough, and the inside is so moist. The tomato relish that accompanies it, melds so well with the pork, it has just enough flavor with the capers, oregano, tomatoes, red onion and my all time favorite kalamata olives. The garlic linguine is so simple to make and it really is an all out party in your mouth! I hope you will make it tonight and let me know what you think. Our boys will not be able to come home for Thanksgiving, so we have been invited to our good friends house in Tucson, Susan and Steve Heins. I’m really looking forward to it. Thanksgiving is such a Foodie Holiday. I totally agree. I could honestly eat turkey leftovers for days. One thing that my family makes that is not traditional but has become a tradition in our family is homemade noodles cooked in chicken broth and served over mashed potatoes. I will post this recipe at a later date, it was passed down from my Great Grandmother. I will be sharing this recipe with our good friends on Thanksgiving day. Whatever you decide to cook for Thanksgiving, I’m sure you have your favorite traditions too, but don’t be afraid to try something new! You should definitely try this Pork Milanese for dinner tonight. Let me know how you like it. Thanks, Stacey
This recipe is adapted from Cuisineathome:
4 boneless pork chops
salt and pepper to taste
1/2 cup all-purpose flour
3 eggs beaten
2 cups bread crumbs
1 cup Roma tomatoes, seeded and diced
1/4 cup red onion, diced
3 Tbs Kalamata olives, halved
2 Tbs capers
2 Tbs chopped fresh oregano
2 Tbs olive oil
2 T fresh lemon juice
1/3 cup vegetable oil
Pound the pork chops to about 1/4 inch thick using the smooth side of a meat mallet. Season both sides of the cutlets with salt and pepper.
Place the flour, eggs, and crumbs into three separate shallow dishes. Dredge cutlets in flour, followed by the eggs, then the crumbs. Transfer to a parchment-lined baking sheet; chill for 30 minutes.
Combine the tomatoes and the next 6 ingredients in a bowl for the relish; set aside. Heat the oil in a large saute pan over medium-high heat.
Fry the cutlets in batches until golden, about 4 or 5 minutes aside. Drain on a paper towel-lined plate.
Top the cutlets with relish and serve with linguine on the side. I served the relish in the middle of the plate.
1/2 lb. dry linguine
3 Tbs. olive oil
2 Tbs. garlic, minced
1/2 tsp. red pepper flakes
3 Tbs. Parmesan, shredded
salt to taste
Cook linguine according to package directions in a large pot of boiling salted water; drain.
Heat oil, garlic, and pepper flakes in a saucepan over medium-high while pasta cooks. Cook until garlic begins to sizzle, about 1 minute, then toss linguine with garlic oil, Parmesan and salt.