Vinegared Pork Chop Milanese With Radish Salad Recipe

Cooking Directions

• STEP 1.Start by pounding the pork chops to an even thickness.
• STEP 2.Season the pork chops with salt and pepper.
• STEP 3.Dredge the pork chops in flour, dip them in beaten eggs, and coat them with breadcrumbs.
• STEP 4.Heat oil in a skillet and fry the pork chops until golden brown and cooked through.
• STEP 5.In a separate bowl, whisk together vinegar, olive oil, honey, salt, and pepper to make the dressing.
• STEP 6.Toss the radishes, lettuce, and red onion in the dressing to make the salad.
• STEP 7.Serve the crispy pork chops with the radish salad on the side.

Cooking Tips

• Pounding the pork chops helps to tenderize them and ensures even cooking.
• Make sure the oil is hot enough before frying the pork chops to achieve a crispy crust.
• You can add some grated Parmesan cheese to the breadcrumbs for extra flavor.

Storage and Serving

• Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
• The radish salad is best served fresh, so it's recommended to make it just before serving.
• Serve the Vinegared Pork Chop Milanese with Radish Salad as a main course for a light and satisfying meal.