Pork Chop Alla Milanese - Nick Stellino Site
Pound pork chops and coat in egg-cream mixture, then breaded and pan-fried until crispy. A classic Milanese twist on tender pork.
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Cooking tools:
- Meat tenderizer
- Cutting board
- Wax paper
- Parchment paper
- Whisk
- Square baking dish
- Saute pan
- Stove
- Serving platter
Ingredients
- 4 center cut pork chops, with the bone attached, 6-8 ounces each
- 2 eggs
- ½ cup cream
- 2 cups Italian style breadcrumbs
- 6 tablespoons extra light olive oil
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