Best Pork Chops Milanese With Creamed Spinach Recipes

Pork Milanese with Garlic Spincah Rigatoni image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 15

5 tablespoons butter
1/2 Spanish onion thinly sliced
1/2 teaspoon dried basil
1 head garlic roasted
1/4 cup Parmesan cheese, divided
1/2 cup frozen spinach
1/2 pound rigatoni, cooked
4 pork loin chops, 4 ounces each
1/2 cup milk
1 cup flour
3 eggs seasoned with salt and pepper
1/2 cup fresh bread crumbs
2 cups mesclun salad
1 1/2 tablespoons red wine vinegar, or lemon juice
1/2 cup plus 3 tablespoons olive oil

Steps:

Brown 2 tablespoons of butter in a saute pan. Add the onion and saute then add basil. Next, add the roasted garlic, 2 tablespoons Parmesan and spinach. Add cooked pasta, season with salt and pepper and garnish with Parmesan.
Butterfly the pork chops and pound them thin between 2 sheets of plastic wrap. Separate milk, flour, seasoned eggs and breadcrumbs into 3 separate bowls. Dip each pork chop in the milk first, then flour next eggs and last the bread crumbs. Saute until golden brown on both sides. Garnish with mesclun salad, a sprig of onion, red wine vinegar juice and olive oil.

Pork Milanese image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Steps:

Preheat the oven to 200 degrees F.
Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
Transfer the pork to plates and serve with lemon wedges.

Pork Milanese With Creamy Caper Sauce image

Provided by KPD123

Categories Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 18

6 boneless pork chops, thin-cut with fat trimmed
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs, beaten
1 cup breadcrumbs, italian style
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
salt and pepper
3 tablespoons vegetable oil
2/3 cup mascarpone cheese
3 tablespoons mayonnaise
2 tablespoons heavy cream
1/4 cup capers, drained and chopped
2 tablespoons flat leaf parsley, minced
1 lemon, zest of
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

In a shallow bowl, combine flour, salt and pepper. In another bowl, add 2 eggs and beat until conmbined. In a third bowl, combine breadcrumbs with garlic powder and cayenne.
Season pork chops with salt and pepper.
One pork chop at a time, dredge in flour, then in eggs, then in breadcrumbs.
Heat a large skillet over MEDIUM heat for 5 minutes. Add oil. When oil is hot, add pork chops to the skillet. Cook pork over medium heat 4-5 minutes per side. Do not touch until 4-5 minutes is up! Set a timer!
For the caper sauce: Combine mascarpone and mayo. Mix in heavy cream. Add remaining ingredients. That's it, a no cook sauce! I top sauce with a few whole capers and a parsley sprig!

Nutrition Facts : Calories 826.5, Fat 40.1, SaturatedFat 11.6, Cholesterol 292.1, Sodium 1140.7, Carbohydrate 42.9, Fiber 2.8, Sugar 3, Protein 69.8

Boneless Pork Chops Milanese image

Provided by Marie

Categories Pork

Time 26m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup panko Japanese-style bread crumbs
1/2 cup finely grated parmesan cheese
2 eggs
6 boneless pork chops, pounded thin to 1/3-inch thick
salt
fresh ground black pepper
1/4 cup olive oil
6 lemon wedges

Steps:

Coarsely crush the panko and place in a large shallow bowl.
Stir the cheese into the panko.
Lightly beat the eggs in another large shallow bowl.
Sprinkle the pork generously with salt and pepper.
Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely.
Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
Transfer to paper towels to drain.
Transfer the pork to plates and serve with lemon wedges.