Lemon Grove Pork Milanese
Yield: 4-6 servings
4-6 Boneless Center Cut Pork Chops
2 Teaspoons Crushed White Peppercorns, Divided
2 Teaspoons French Grey Salt, Divided
2 Cups All Purpose Flour
2 Large Eggs
2 Cups Fine Bread Crumbs
1/2 Cup Grated Parmesan (Optional)
2 Tablespoons Olive Oil
6Tablespoons Unsalted Butter, Divided
2 Teaspoons Lemon Grove Seasoning
1 Cup Dry White Wine
1 Cup Low Sodium Chicken Stock
4-6 Slices Roasted Lemon
Parsley for Garnish
The best Pork Milanese I have ever tasted was the one I ordered at a great little bistro in Montecarlo named Le Pinocchio. Until that experience, I had never made the dish myself. But their's was incredible, and one bite told me I was about to add a new recipe to my repertoire. Frankly, I was amazed by how easy it was, at it seemed to me that something this amazing should be amazingly difficult to make. How wrong I was! But you won't be convinced until you try it for yourself. One important note for the chef: the use of Green Peppercorns here is a must! There is just no substitute for the tangy, fresh taste it lends to this recipe. Trust us. You will notice the difference!
Working one at a time, place pork chops in a plastic bag and flatten to 1/4" thick with a meat mallet. Sprinkle chops on each side with salt and pepper. Set aside and let stand for 30 minutes.
Place flour, bread crumbs, and eggs each in a separate bowl. Add parmesan (if using) to bread crumbs and stir to combine.
Heat olive oil and 4 tablespoons butter together in a large sauté pan placed over medium heat. While the butter is melting, dredge one pork chop at a time in flour. Dip into eggs to coat completely, and then dredge completely with bread crumb mixture.
Working in batches, place 2 or 3 pork chops at a time into pan and cook 3-4 minutes on each side. Remove chops from pan and cover lightly with foil. Do not cover tightly or the pork chops will steam while standing and lose their crispiness.
Deglaze the pan with wine. Add lemon grove seasoning, chicken stock, and remaining salt and pepper. Reduce heat and cook, stirring frequently, for 6-7 minutes until mixture has reduced by one half. Add butter to mixture, turn off heat, and allow butter to melt, whisking occasionally to combine.
To serve, place pork chops on a large serving platter. Drizzle the sauce over the top and garnish with lemon slices and parsley before serving.