Photo courtesy EVO.

Recipe Friday: EVO Pork Milanese

Written by Marilyn Hawkes Category: Recipes Issue: June 2017
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When the temperature rises, most chefs in the Valley will sprinkle their menus with summer-friendly dishes to help us ease our way into blistering days and sweltering nights. At EVO, Executive Chef Steven Fowler has swapped out a hearty porchetta dish for a lighter pork Milanese.

This recipe calls for a bone-in pork porterhouse (available at AJ’s or a specialty butcher), but you can also use pork chops or pork loin, Fowler says. And if you don’t have a deep fryer, you can pound out the pork and fry on the stove top in 3-4 tablespoons of canola oil. “It’s quick and easy,” Fowler says. “You can have this completed in less than 15 minutes.”

Pork Milanese
8 oz bone-in pork porterhouse (2)
2 cups panko bread crumbs
½ cup finely chopped Parmesan
½ cup finely chopped parsley
1 tbsp. Kosher salt
½ tbsp. ground black pepper
3 large eggs, beaten
½ cup cold water
1 cup seasoned flour (paprika/salt/pepper)
Halved grilled lemon, 2
2 cups arugula
3 tbsp. extra virgin olive oil
1 tbsp. sherry vinegar
2 tsp. lemon juice
1 cup cherry tomatoes (whole)
¼ cup goat cheese
1 tbsp. crushed pistachios
1 tbsp. preserved lemon strands
Oil for frying

Preparation
Begin by mixing the panko, parsley, Parmesan, salt and pepper in a bowl. Then whisk together the egg wash using the water and beaten eggs. In a third bowl have your seasoned flour ready. Dredge the pork in the flour, then the egg wash, and finally the panko breadcrumb mixture. Place the pork in a 325-degree fryer, and cook for about 6 to 8 minutes. Remove the pork from the fryer, and place them on a towel to drain off the excess oil.

For the salad:
Drop the cherry tomatoes in the fryer for about a minute, or until the skins blister. Then remove them, and place in a mixing bowl. Add the arugula oil, sherry and lemon juice and toss.