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Pork Milanese with cherry peppers Recipe

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This recipe for Pork Milanese with cherry peppers is from The aron/dinner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless pork loins (Or boneless chicken breast)
1/2 red onion, thinly sliced (or shallots)
1 cup cherry peppers, sliced (hot, sweet, or a mix)
1/4 cup cherry pepper bring
1/2 cup chicken broth
½ cup white wine
Butter, as needed
Olive oil
Salt & pepper
Provolone cheese

Flour
Eggs
Seasoned Breadcrumbs
Pecorino Romano (optional)
Directions:
Directions:
Trim any excess fat off the pork, then butterfly and pound the pork into 1/4 inch thick cutlets. Then season with salt and pepper.

Set up a breading station with flour, egg, and seasoned Italian breadcrumbs. Optional, but sprinkle some Pecorino Romano in with the eggs or bread crumbs

Bread each cutlet by lightly coating in flour, the egg/pecorino mixture, then breadcrumbs. Once coated, shallow fry your pork cutlets in olive oil and butter. Fry for 2-3 minutes per side until golden brown and crispy. Remove and immediately season with salt.

Heat another skillet over medium heat with butter and olive oil. Once hot, add the onions (or shallots) and cook until softened. Then add the cherry peppers and cook until slightly softened.

Deglaze the pan with the cherry pepper brine, wine and chicken broth. Bring to a simmer and let the sauce reduce for about 10 minutes. Remove from the heat, and whisk in 2-3 tbsp of butter until the sauce is emulsified.

Plate the pork cutlets top with a slice of provalone and top with cherry pepper sauce! Can stick under broiler after adding cheese for a minute to melt the cheese.
Number Of Servings:
Number Of Servings:
4

 

 

 

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