Pork Milanese

I was a weird child. I hated pizza, chocolate, and even cheese...all the good stuff. All the fattening things I obsess over now.

However what I did like is even more weird; green beans, applesauce, and pork chops. I couldn't get enough of them. And because I was the only child, I think we had this meal like...4 times a week. When my mother cooked, I really don't remember eating ANYTHING else but this. We humans are creatures of habit.

Somewhere along the line I grew up, my palate developed more, and I got F-in sick of that meal. I told my mom I never wanted to see a pork chop again. And I didn't.

That is until Tuesday.

I made pork milanese. Much like chicken milanese instead...I used pork. Breaded and fried, served with lemon. It was yummy. Reminiscent of what my mother used to make, but different...more grown up. Thank you Giada for this great recipe!

But what was even more delicious was this salad I found on the Whole Foods website. I was intrigued by this salad...grapes and feta? In a salad? I love both but having them together didn't ever cross my mind. Well...I've been missing out. The sweetness of the grapes, the saltiness of the feta and the tart lemon vinaigrette...a perfect combo. I'm making this salad again and again and again.

Salad with Red Grapes and Feta

Ingredients:

• 2 tablespoons of extra-virgin olive oil
• 1 1/2 tablespoons of fresh squeezed lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups halfed red grapes
• 5 ounce bag of mixed salad greens (about 7 cups)
• 6 ounces crumbled feta

Directions:

1. In a large bowl, whisk together olive oil, lemon juice, salt and pepper.
   
   Add salad greens,
   
   feta cheese,
   
   and grapes.
   
   Toss well and serve.

Pork Milanese

Ingredients:

• 1/3 cup all-purpose flour, for dredging (this doesn't have to be exact)
• 2 large eggs, beaten to blend
• 1 1/4 cups plain dried bread crumbs (I used panko because...they are so much better)
• 2/3 cup grated parmesan cheese
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• Four 8-ounce center-cut pork loin chops about one inch thick (I used these cute pork cutlets I got a Trader Joes...no pounding required)
  
  
• 1 teaspoon of salt
• 1 teaspoon freshly ground pepper
• 2 tablespoons of butter
• 1/3 cup vegetable oil
• 1 lemon, cut into wedges

Directions

1. Place the flour in a wide, shallow bowl. Place the eggs in another wide, shallow bowl. Mix the bread crumbs, parmesan cheese, basil, and thyme in a third wide, shallow bowl.
   
2. Using a meat mallet, pound the pork chops on the work surface until they are 1/4 inch thick (again, I skipped this step because the ones I bough were already 1/4 inch thick). Sprinkle the pork chops with 1 teaspoon each of salt and pepper.
   
   
3. Working with one pork chop at a time, dredge the chops in the flour to coat lightly, then dip the chops into the beaten eggs, allowing the excess egg to drip off. Finally, coat the pork chops with the bread crumb mixture, pressing gently to adhere. Set the pork chops aside.
4. Preheat oven to 150 degrees F. Line a baking sheet and put it in the oven. In a large, heavy saute pan with high sides, melt the butter in the oil over medium heat until hot.
   
   Carefully place 2 pork chops ( I was able to fit 4) in the oil mixture and cook until light golden brown, about 3 minutes on each side.
   
   Transfer chops to the baking sheet and sprinkle with more salt to taste. Keep the chops warm and repeat with the rest of the chops. Serve with lemon wedge.