Pork Milanese

This has been a pork week because I bought big pork loins when they were on sale, and didn't cut them into family sized portions like I usually do, so we have been eating a lot of pork to use up the big pork loin.  The recipes have been really good though, and I'm glad that I have convinced Aaron pork can be good :).  This one was probably his favorite of the pork recipes this week, he gave it a perfect 10, as did Noah, I gave it a 9, and Owen gave it a 6.5 because he said it was too crispy.  Silly kid.  We all gave the salad only a 7 because the escarole was too bitter for us, but it was nice and fresh, and even though the pork was fried, it was still a light meal.  Soooo good :).  The recipe for Pork Milanese was found in Anne Burrell's cookbook Cook Like A Rock Star.  We have really enjoyed everything that has come out of this book, it's a definite one to try.  The calories for the pork chop are approximately 359, but it's hard to know since I can never exactly figure out how much the frying oil adds to the chop.  The salad was huge, so we didn't eat all of it, but it came out to approximately 117/serving for 10 servings.  Here's the recipe with the amounts I used:

For the Onions:
3/4 c red wine vinegar
1 T kosher salt
1 1/2 t sugar
2-3 shots of Tabasco (I didn't use this, I didn't have any, I used some cayenne pepper, they would've been better with the Tabasco :))
1 red onion, sliced very thinly

For the Pork:
1/4 c flour
1 large egg beaten with 1/2 T water
1/2 c Panko
1/2 c freshly grated Parmesan
4 boneless pork chops, pounded lightly
Kosher Salt
Oil (Anne says olive oil, I used canola) for frying

For the Salad:
1/2 c Romano cheese
1/2 c toasted hazelnuts
2 T parsley
1 head escarole, cut into bite-size pieces
Pickled Onions
Extra-Virgin Olive oil (I used about 2 T)

In a medium bowl, combine the vinegar with 1/2 c cold water.  Add the salt, sugar, and Tabasco and stir.  Add the sliced onions and let sit for at least 1 hour.
Set up your breading procedure, 1 bowl for flour, 1 bowl for egg and water, and 1 bowl for Panko and Parmesan.
Salt the pork, then dredge pork in flour, then egg, then Panko mixture.  Place on a dish to sit in the fridge for an hour.
Pour 1/2 inch of oil in a big sauté pan.  cook the pork on both sides until cooked through and crispy and brown on the outside.
Put the Romano cheese, the hazelnuts, and the parsley in a food processor and blend until coarsely chopped.
Combine the escarole, the hazelnut mix, and the pickled red onions.  Dress this with the olive oil and some of the pickling liquid.  Serve with the pork.

I was so surprised how well breading an hour before cooking worked for these pork chops.  The breading stayed on the pork better than I've ever seen, and it was so crispy and even.  We really liked this.