Recipe Friday: EVO Pork Milanese

Marilyn HawkesJune 23, 2017
Share This

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

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.

For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.