End-of-Summer Pork, Chicken or Veal Milanese

Ingredients

  • ½
  • 3
  • cup
  • 1
  • 2
  • cups
  • ½
  • + 27 more ingredients
    • 2
    • tablespoons
    • 2
    • 1 ½
    • pounds
    • 1 ½
    • grated parmigiano-reggiano cheese
    • cup
    • ½
    • basil leaves, torn or shredded, or ¼ cup tarragon leaves, chopped
    • cloves garlic
    • chopped fresh thyme
    • chopped flat-leaf parsley
    • plain bread crumbs
    • small red onion, finely chopped
    • ear corn, kernels scraped from the cob
    • 1
    • ripe heirloom tomatoes, diced
    • 3
    • EVOO, for frying
    • Salt and pepper
    • pork tenderloin, chicken or veal cutlets pounded 1/8 inch thick
    • cup
    • ½
    • organic lemons, 1 zested and 1 cut into wedges
    • large eggs, lightly beaten
    • flour

1. Preheat the oven to 300 degrees . Place a rack on a baking sheet. Place the flour, eggs and bread crumbs in 3 separate shallow dishes. Combine the lemon zest, parsley, thyme and garlic on a cutting board and finely chop together to form a gremolata. Add to the bread crumbs along with the chees...

View full recipe at SpringPad

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