PORK MILANESE OLIVE GARDEN RECIPE RECIPES

Steps:

• Place the pork chops between 2 sheets of plastic wrap and use a mallet or a rolling pin to pound them very thin (no thicker than ¼ inch). If you think they're thin enough, pound 'em a few more times—the thinner the better! 
  Place the flour in a shallow dish and mix in some salt and pepper. In another dish, whisk together the half-and-half and eggs. Place the breadcrumbs in a third dish. Set the 3 dishes aside. Season both sides of the pork chops with salt and pepper. Coat them one at a time in the flour, then in the egg mixture, and then in the breadcrumbs. Lay in a single layer on a baking sheet until you’re ready to cook them. Combine 1 tablespoon each olive oil and butter in a large cast-iron skillet over medium-low heat. When the butter is melted and hot, add 2 breaded pork chops and cook until the breading is golden brown and the pork is cooked through, about 2 minutes per side (add more oil or butter to the skillet when you flip, if necessary). Remove to a plate lined with paper towels. Repeat with the remaining oil, butter, and pork in two more batches. Shave the parmesan using a vegetable peeler. Place a piece of pork on each plate and top with the greens. Squeeze a little lemon juice over the greens, then sprinkle with a little salt. Top with the parmesan shavings and serve with more lemon wedges.

Steps:

• Begin by preparing the pork loin cutlets. Cut a few slits into the fat of the pork loin cutlets to keep from curling up when cooked.
• Place the pork loin cutlets on a piece of saran wrap and cover with another piece of saran wrap. Pound the pork loin cutlets to make the pork more tender and to even out the pieces to cook evenly. Season each cutlet with salt and pepper.
• Next, scramble the eggs with a pinch of salt and black pepper in a shallow dish. Place the flour on a flat dish and season with a pinch of salt and black pepper. Place the breadcrumbs on a flat dish. Dip the pork loin cutlet, working with one at a time, and lightly pat each side on the flour dish. Shake off any excess and then dip into the egg mix, allowing the excess to drip off. Lastly, pat each side of the pork loin cutlet on the breadcrumbs and shake off any excess and set aside.
• In a saute pan, add a large drizzle of extra virgin olive oil and heat up over low heat. Add in the garlic. Once sizzling, add in the butter and stir until completely melted. Add each pork loin cutlet and fry each side for about three to four minutes, until golden brown.
• Remove the Pork Milanese from the pan and serve with a side of arugula salad or roasted potatoes. Salute and cin cin!