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Coll'sCookin'
Posted February 20, 2006 04:56 AM
I made this last night and it was Awesome! Be sure to sprinkle with lemon juice before serving. It really makes a difference in the overall flavors.
The recipe in her cookbook is slightly different than the website so will makes the changes here.
I also baked uncoverd in a 350° for 30 mins+ (until done) after browing in a skillet.
If you use chicken or veal, substitute bread crumbs for the panko bread crumbs (per Giada)
Pork Milanese
Recipe courtesy Giada De Laurentiis
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes (*add additional time for baking)
Yield: 6 servings
1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
1 t thyme -crushed
2 t dried basil - crushed
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick *I used 3 boneless chops
Salt and freshly ground black pepper
1/4 cup vegetable oil plus 2 Tablsp. butter (may add more to pan after 1st batch)
6+ lemon wedges
Preheat the oven to 350 degrees F.
Coarsely crush the panko into a large shallow bowl. Stir the cheese and dried herbs 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, pressing to coat completely. Place the pork on a small baking sheet until ready to cook.
Heat 1/4 C oil and butter 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 dish and keep them warm in the oven.
Add the remaining 3 tablespoons of oil, if necessary to the skillet and fry the remaining pork.
Bake if desired. *I baked uncoverd in a 350° for 30 mins+ (until done) after browning in a skillet.
Transfer the pork to plates and serve with lemon wedges.
*I served with white rice and a creamy white sauce with peas. YUM!
enjoy, Colleen
Posted February 20, 2006 04:56 AM
I made this last night and it was Awesome! Be sure to sprinkle with lemon juice before serving. It really makes a difference in the overall flavors.
The recipe in her cookbook is slightly different than the website so will makes the changes here.
I also baked uncoverd in a 350° for 30 mins+ (until done) after browing in a skillet.
If you use chicken or veal, substitute bread crumbs for the panko bread crumbs (per Giada)
Pork Milanese
Recipe courtesy Giada De Laurentiis
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes (*add additional time for baking)
Yield: 6 servings
1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
1 t thyme -crushed
2 t dried basil - crushed
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick *I used 3 boneless chops
Salt and freshly ground black pepper
1/4 cup vegetable oil plus 2 Tablsp. butter (may add more to pan after 1st batch)
6+ lemon wedges
Preheat the oven to 350 degrees F.
Coarsely crush the panko into a large shallow bowl. Stir the cheese and dried herbs 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, pressing to coat completely. Place the pork on a small baking sheet until ready to cook.
Heat 1/4 C oil and butter 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 dish and keep them warm in the oven.
Add the remaining 3 tablespoons of oil, if necessary to the skillet and fry the remaining pork.
Bake if desired. *I baked uncoverd in a 350° for 30 mins+ (until done) after browning in a skillet.
Transfer the pork to plates and serve with lemon wedges.
*I served with white rice and a creamy white sauce with peas. YUM!
enjoy, Colleen