Cotoletta di maiali (Pork Chop Milanese)
Here is another of my favorites ---
Cotoletta di maiali Milanese (Pork chop Milanese)
6 thickish pork chops
2 cups unflavored breadcrumbs
2 cups grated Parmesan cheese
olive oil for browning
2 cloves garlic (more, if you prefer)
1 8 oz. jar whole pitted olives (w/ pimento)(and juice)
2 dredging dishes
1 large skillet or low sided Le Creuset (w/ cover)
Pummel the pork chops. You can use wax paper if you want to lessen the collateral damage. The idea behind the pounding is to break down some of the connective tissue and to flatten them a bit. You went them to end up about half again as large as they began.
Break the eggs into one dredging dish. Beat them coarsely. Pour half the breadcrumbs and half the Parmesan into the other and mix them together with your hands.
In the skillet, brown the crushed garlic in the olive oil for 30 seconds and discard. Dredge the chops in the egg mixture, then the breadcrumb/cheese mixture. Brown the chops in the skillet and set aside. You will likely need more olive oil and breadcrumb/cheese mixture as you work your way through the browning process. That is why you hold half the breadcrumb/cheese mixture in reserve.
Now you have some lovely fond in the pan that you free up with a wooden spoon by pouring in the entire contents of the jar of olives. Return the browned chops to the pan. Cut the lemons in quarters and squeeze the juice over the top of the chops.
Simple, fragrant and delicious.