Pork Chop Milanese 

For the Breadcrumbs

15 Garlic cloves – chopped 

6 Cups Plain Bread Crumbs

2 Cups Grated Pecorino Romano

2 tsp. Salt

2 tsp. Pepper 

¾ Cup fresh Chopped parsley- make sure it is clean and dried well. 

*** Please note this breadcrumb mixture will yield more than you need for this recipe. Store any remaining breadcrumbs in an airtight container for up to two months or as long as the expiration on the grated Pecorino.

For The Cutlets

3 Cups of the Above Bread Crumbs. 

18 (about 2 lbs) Boneless Thin Pork Cutlets

3 Eggs Beaten

A mix of olive oil and vegetable oil for frying. 

3 Cups Arugula 

1 Cup Cherry Tomatoes- halved

½ Red Onion – Sliced

Dressing for Salad

½ Cup Extra Virgin Olive Oil

4 tbsp. Balsamic. 

Salt and Pepper to taste

For the bread crumbs, combine all ingredients in a bowl. Take 3 cups of the bread crumbs and put them in a shallow bowl. 

In the meantime, on the stove heat a large skillet with half olive oil and half vegetable oil.

Set up your cutlet station with the cutlets, the eggs, and the breadcrumbs. Dip the cutlet in the egg and then breadcrumbs. Repeat this process for all of the cutlets. Fry the cutlets for about three minutes on each side or until cooked through. Put the cutlets (once cooked) on a paper towel to drain any excess oil.

While the cutlets are cooking put the arugula, cherry tomatoes and red onion in a bowl. Add olive oil, balsamic, and salt and pepper to taste. Mix well. 

Top each cutlet with the salad to serve. 

I like to make this dish accompanied by some roasted potatoes. Makes a perfect meal. Enjoy!!

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