Pork Milanese with Balsamic Caprese

Cooking Instructions

1. Arrange an oven rack to the middle position and heat to 200 degrees. Prepare a baking sheet fitted with a wire rack.* Pat pork chops dry with paper towels. Place one pork chop on a cutting board in between two large pieces of plastic wrap. Pound with a mallet or metal pan to ¼-inch thickness. (Be patient! This might take a little muscle and a few minutes.) Repeat with remaining chops.
2. Prepare three shallow dishes or large plates for dredging the chops. In the first, combine flour and, if using, nutmeg. Season with salt and pepper. In the second, add the eggs. In the third, combine breadcrumbs and Parmigiano-Reggiano. Mince ¼ cup of the basil leaves and mix into the breadcrumb mixture, then season with salt and pepper.
3. One at a time, dredge the chops in the flour, tapping off the excess. Next, dip in the egg, allowing excess to drip back into the dish. Finally, coat with the breadcrumbs. Place on a plate and repeat with remaining chops.
4. Heat ¼ inch of oil in a large skillet over medium-high heat. Once shimmering, add 2 tablespoons of butter, swirling until melted. Carefully add two breaded chops to the skillet. Shallow fry until browned and cooked through, 2 to 3 minutes per side. Transfer to the prepared baking sheet and place in the oven. Add remaining 1 tablespoon of butter to the skillet and fry remaining chops.
5. In a small bowl, whisk balsamic, honey, and ¼ cup of oil until thickened. Season with salt and pepper. In a medium bowl, toss tomatoes, mozzarella, remaining ½ cup of basil leaves, and half the dressing. Season with salt and pepper.
6. Serve pork chops on a plate with a mound of caprese salad. Drizzle with the remaining balsamic dressing over everything.

*If you don’t have a wire rack, it’s not a problem. The rack just helps the pork chops stay crispy because the air is circulating all around it.