End-of-Summer Pork Milanese

Being that it's now officially fall, I'm quite behind on posting this recipe! The good news is that these ingredients aren't completely unavailable yet. We made this several weeks ago and really enjoyed it. It was easy and had a nice fresh taste with the corn salsa topping. The recipe comes from an Everyday with Rachel Ray magazine that I randomly picked up in an airport. I was pleasantly surprised with some of the recipes in her magazine. I am trying to force myself to not add another subscription to my growing list of magazines. I am a mag ADDICT. Moving on....

End-of-Summer Pork Milanese

click here for printer-friendly version

Ingredients:

• 1 cup flour
• 3 large eggs, lightly beaten
• 1 1/2 cups plain bread crumbs
• 2 lemons, 1 zested and 1 cut into wedges
• 1/2 cup chopped flat-leaf parsley
• 2 tbsp. chopped fresh thyme
• 2 cloves garlic
• 1/2 cup grated parmigiano-reggiano cheese
• 1 1/2 lbs. pork tenderloin, chicken or veal cutlets pounded 1/8 inch thick
• Salt and pepper
• Extra-virgin olive oil, for frying
• 3 ripe heirloom tomatoes, diced (I didn't have heirloom and survived just fine on a fresh regular one)
• 1 ear corn, kernels scraped from the cob
• 1/2 small red onion, finely chopped
• 1/2 cup basil leaves, torn or shredded

1. Preheat the oven to 300°. 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 cheese and work through with your fingers.
   
2. Season the cutlets with salt and pepper, then coat in the flour, the eggs and the bread crumbs. In a large skillet, heat a layer of olive oil over medium-high heat.
   
3. In a bowl, combine the tomatoes, corn, onion and basil. Season with salt and pepper.
   
4. Fry the cutlets in batches for 3 minutes on each side. Transfer to the prepared baking sheet and keep warm in the oven as you continue. Top with the tomato-corn salad and serve with the lemon wedges alongside.

Enjoy!!

PS - Bear with me, friends, as I am making posts when I can. Sometimes, things get crazy at work unexpectedly and I go into a black hole. Then, other times, I'm just plain lazy. Yep, I said it. Or, I'm busy reading my stack of magazines that I'm addicted to. I know you still love me anyway - even when I'm a slacker. Thanks for being a faithful reader! I heart you all!