This dinner was THE ONE that managed not only to satisfy all FIVE family members, but also encouraged my three year old to happily eat spinach! He knows spinach is in his favorite smoothie, but when it's called "salad" his knee-jerk response is "I don't like salad". It was a crispy and tangy meal; more flavorful than chicken. I want to put this on the meal plan EVERY WEEK! The best part is, these are ingredients I tend to have on hand most days. Traditional Milanese dishes are foods that are dipped in a coating of eggs, then seasoned breadcrumbs, sometimes incorporating parmesan cheese. Adding freshly squeezed lemon juice brightens the flavors and cuts through the fried taste. I prefer to serve the meat over fresh baby greens dressed with just a tablespoon or so of good olive oil (I used lemon flavored last night), more lemon juice and sprinkling of fine sea salt. Let me know how it goes over in your household!
- 5-6 thin cut pork chops (about 1/3" thick), boneless
- 2 eggs, lightly beaten
- 1 cup seasoned breadcrumbs (or crushed Panko)
- 3/4 cup grated parmesan cheese
- 2 Tablespoons olive oil, plus 1 Tablespoon
- 1 lemon, cut in half
- 2 cups of baby greens (spinach)
- salt and pepper
In a large non-stick skillet, warm the olive oil on med-high heat. Meanwhile, generously season both sides of the chops with salt and pepper. In three separate shallow bowls (or pie plates) place the beaten eggs, breadcrumbs and cheese. Dredge each seasoned chop through the cheese first, then egg, then breadcrumbs. Fry each side until golden brown, about 4 minutes. Serve on a bed of the baby greens dressed in the remaining 1T olive oil. Squeeze one lemon half over the pork and spinach. Cut the remaining lemon half into wedges and place around the plate for each dinner guest to take. Enjoy!
One chop= one serving: (approximately) 22g fat, 7 g sat fat, 152mg cholesterol, 503mg sodium, 14.5g carbs, 1.2g fiber, 1.3g sugars, 30.5g protein