Pork Chops Milanese with Fennel Bacon and Apple Salad Recipe by Monte

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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