Crunchy Pork Milanese with Honey Mustard and Little Gem
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Ingredients & Equipment
What we send
- 1head little gem lettuce
- 1/2 pintgrape tomatoes
- 1 tablespoonapple cider vinegar
- 2 packetsDijon mustard
- 2boneless pork chops
- 1/4 cupflour
- 1 cuppanko breadcrumbs
- 2 packetsmayonnaise
- 1 packethoney
- 1/4 teaspoonground cayenne pepper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- plastic wrap
- meat mallet (optional)
- 12" large nonstick pan
Prepare ingredients and make dressing
Halve little gem lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stem. Rinse tomatoes and halve. In a medium bowl, reserve ½ teaspoon apple cider vinegar and set aside for Step 5; place remainder in a large bowl (big enough for the salad) and whisk in ½ packet Dijon mustard, 2 tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired. Set dressing aside for Step 6.
Pound pork chops
Pat pork chops dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Season pork chops all over with ½ teaspoon salt and black pepper as desired.
Dredge pork chops
Place flour on a large plate and season with ⅛ teaspoon salt and black pepper as desired. In a large shallow bowl, whisk 1 egg. Place breadcrumbs on a separate large plate. Dredge pork chops in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.
Sear pork chops
Heat 2 tablespoons olive oil in a large nonstick pan over medium heat. When oil is shimmering, add pork chops and sear until crust is browned and pork is cooked through and no longer pink, 5-7 minutes per side. Remove pan from heat. Transfer pork chops to a paper towel–lined plate to drain; set aside.
Make honey mustard
While pork sears, to bowl with reserved ½ teaspoon apple cider vinegar, add mayonnaise, honey, cayenne pepper (skip or use half for less heat), remaining Dijon mustard, and ¼ teaspoon salt. Whisk until smooth; set aside for serving.
Plate pork Milanese
Add little gem and tomatoes to large bowl with dressing, waiting to toss until ready to serve. Use any remaining downtime while pork sears to set the table. Then, toss little gem salad and transfer to serving plates with crunchy pork Milanese and honey mustard for dipping or drizzling. Dig in!