Pork Chops Milanese with Fennel Bacon and Apple Salad Recipe

Ingredients

• “Valdostana” adds melted cheese and a slice of ham. And despite everything
• together flavors that work beautifully with pork. The apple, of course is a well-known
• companion to pork. Fennel, red onion and
• the smoky goodness of bacon combine to make something just perfect to scatter
• over your finished Milanese. And all
• this goodness takes all of 45 minutes start to finish. Here are the recipes:
• Pork Chops Milanese with a Fennel, Bacon and Apple Salad
• 2 large eggs
• 1 cup all-purpose
• flour
• 2 cups panko
• Four Bone-In Pork Chops, pounded thin to at most 1/2 inch thickness
• Kosher salt
• Pepper
• 1 teaspoon
• extra-virgin olive oil, plus more for frying
• For the Fennel, Bacon and Apple Salad:
• 4 bacon slices (4
• ounces), cut crosswise 1/4 inch thick
• 1 Fennel Bulb,
• trimmed and thinly sliced
• 2 Granny Smith
• apples, peeled and cut into 1/2-inch dice
• 1/2 small red onion,
• cut into thin strips
• 1/2 cup apple cider
• 2 1/2 tablespoons
• apple cider vinegar
• 1. Preheat
• the oven to 200°. Line a large baking sheet with paper towels.
• 2. In a shallow
• bowl, beat the eggs with 1 tablespoon of water. Put the flour and panko in 2
• separate shallow bowls. Season
• the pork with salt and pepper. Dredge in the flour,
• a large skillet, heat 1/4 inch of olive oil until shimmering. Add a
• out the skillet and heat the 1 teaspoon of olive oil in it. Add the bacon and
View Full Recipe at CHEWING THE FAT