Pork Milanese with Roasted Butternut Squash and Fig-Balsamic Glaze By Foodie’s Chef Laura Brennan -

Ingredients

• Pork
• 8 pieces thin-cut (1/2-inch-thick), boneless pork loin, approximately 2 pounds
• 5 large eggs
• 1/3 cup olive oil
• 1 cup all-purpose flour
• 2 u00bd cups panko crumbs
• Kosher salt
• Freshly ground pepper
• 4 or more tablespoons canola oil or other oil for sautu00e9ing
• Roasted Butternut Squash
• 1 pound prepared butternut squash, peeled and chunked
• 2 to 3 tablespoons olive oil to coat
• 1 u00bd teaspoons spiced salt
• Spiced salt: (recipe makes more than needed)
• 2 tablespoons kosher salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground ginger
• Small pinch of ground cloves
• Small pinch of ground nutmeg
• Pinch ground black pepper
• Mix salt and spices together. Keep extra tightly covered for future use
• Fig-Balsamic Glaze
• u00be cup balsamic vinegar
• u00bc cup water
• 1 tablespoon shallots, very finely minced
• 1-2 tablespoons honey (balsamic vinegars vary in sweetness and acidity, add more or less honey to your palate)
• 6 ounces dried figs, washed and quartered