Best 6 Sesame Pork Milanese Recipes

PORK MILANESE

Steps:

• Season the pork chops all over with salt and pepper. Pulse the bread in a food processor to make coarse crumbs (you should have about 3 cups). Transfer the breadcrumbs to a shallow baking dish and toss with the cheese, parsley and rosemary. Whisk the eggs in a shallow bowl. Put the flour in another shallow bowl. Dredge each chop in the flour, then dip in the beaten eggs and coat in the breadcrumb mixture, pressing so the coating sticks.
• Heat 1/4 inch olive oil in a large skillet over medium heat. Working in batches, cook the pork chops until golden brown and cooked through, 2 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.
• Toss the arugula and tomatoes in a bowl with 1 tablespoon olive oil, and salt and pepper to taste. Divide the pork chops among plates and season with salt. Serve with the arugula salad and lemon wedges.

PORK MILANESE

Steps:

• Preheat oven to 200º.
• Coarsely crush the panko in large shallow bowl. Add cheese to the panko and mix.
• Lightly beat eggs in another large shallow bowl.
• Sprinkle the pork generously with salt and pepper.
• Dip pork, 1 piece at a time in the egg, allow excess to drip off, then dredge in the crumb & cheese mixture, patting to coat completely.
• Place the pork on a small baking sheet.
• Heat 1/4 cup of oil in large skillet over medium-high heat. Add half of the pork to hot oil and cook until golden brown (about 3 minutes per side).
• Transfer to cooling rack placed on clean baking sheet and keep them warm in oven.
• Add the remaining 3 TBS of oil to the skillet and fry the remaining pork.
• Transfer pork to serving platter and garnish with the lemon wedges.

PORK MILANESE WITH SPAGHETTI

Steps:

• Heat the oil in a pan, then fry the garlic for a few secs. Add the chopped tomatoes and balsamic vinegar and bubble for about 15-20 mins until the sauce is thick.
• Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick. Mix the flour with some seasoning in one bowl, put the egg in another and the breadcrumbs in a third. Dip the pork in the flour, then the egg, then the breadcrumbs. Heat a grill to hot, then cook the pork for 3 mins on each side, until golden and cooked through. Keep warm.
• Cook the pasta following pack instructions. Stir through the tomato sauce and the chopped basil, divide the pasta between 4 plates, put the crispy pork on top and eat immediately.

PORK MEDALLIONS MILANESE

Steps:

• Preheat the oven to 400. Place the parmesan on a sheet of waxed paper. Place the breadcrumbs on another sheet. In a small bowl, beat the egg white with 1 tablespoon of water.
• Dredge the pork in the parmesan, pressing it on. Dip the pork in the egg white, then in the bread crumbs, patting the crumbs into the pork.
• In a large skillet, heat the oil over moderate heat. Add the pork and cook for 3 minutes per side or until golden brown and crisp.
• Transfer to a baking sheet and bake for 10-15 minutes or until cooked through. Serve with lemon wedges.

SESAME PORK APPETIZERS

Steps:

• In a large resealable plastic bag, combine sherry and soy sauce; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade; pat pork dry. Place honey and sesame seeds in separate shallow bowls. Roll pork in honey, then sesame seeds. Place on a rack in a shallow roasting pan. Bake at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. , Meanwhile, in a small bowl, combine sauce ingredients. Serve with pork.

SESAME PORK MILANESE

Steps:

• Pound the pork chops with a meat mallet or heavy skillet until about 1/4 inch thick; season with salt and pepper. Put the flour in a shallow baking dish. Whisk the eggs, 1/2 teaspoon sesame oil and a pinch each of salt and pepper in a second dish. Put the panko in a third dish. Working with 1 chop at a time, coat in the flour and then dip in the egg, shaking off any excess; firmly press both sides in the panko.Heat about 1/2 cup vegetable oil in a large nonstick skillet over medium-high heat until very hot (a breadcrumb should instantly sizzle in the oil). Working in batches, fry the chops, turning once, until browned and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate to drain; season with salt. (Add more oil to the skillet between batches if needed to maintain a thin layer.)While the chops cook, whisk the vinegar, miso, 2 teaspoons vegetable oil and the remaining 1 1/2 teaspoons sesame oil in a large bowl until smooth. Add the greens, carrots and tomatoes and toss; season with salt and pepper. Serve with the pork chops.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.