Pork Milanese and the Art of Breading

This lesson’s recipe is the classic dish of pork Milanese. You will learn how to make a pork jus lié. (Jus lié is thickened sauce.) Topping that will be dandelion greens and arugula in a simple salad. Gremolata garnishes this dish.

Pork Milanese with Dandelion Greens and Arugula Salad

 
Ingredients
Yield: 20 portions

pork
•3600 g pork loin, bone out, cleaned and pounded
•240 g all-purpose flour
•500 g eggs
•1000 g breadcrumbs
•salt and pepper, as needed

salad
•arugula, cleaned and stems removed
•grapefruit, supremed
•red onion
•2000 g dandelion greens,cleaned and stems removed
•prosecco vinaigrette
•pecorino Toscano

sauces
•1 ltr pork jus lié
•200 g grematola

gremolata
•parsley
•roasted garlic
•zest of grapefruit
•salt

pork jus lié
•1 lt pork stock or veal stock
•2 oz onions
•1 oz carrots
•1 oz celery
•1 oz tomato paste
•all pork trim, roasted
•2 oz white wine
•8 ea black pepper, cracked
•2 ea bay leaves
•1 oz arrowroot

Cooking Method: Pork
Clean the pork loin and cut it into 120-gram pieces. Wipe down a counter with sanitizer. While it’s still wet, cover it neatly with plastic wrap. Place the portioned pork loin on the plastic wrap with four inches of space between each. Cover all of the pork with another piece of plastic. Pound it out with a chef’s mallet. Cut out squares and store in pans for later use.

When ready cook, bread the pork by dredging in flour, then egg wash, then breadcrumbs. Pan-fry it until it is golden brown and cooked through. Place it on a holding rack and season with salt and pepper.

Cooking Method: Salad
To make the salad, place the salad ingredients in a bowl and mix well. Season to taste. Dress it by dressing the bowl first and then tossing the salad into the sides of the bowl.

Cooking Method: Pork Jus Lié
Heat a small amount of grapeseed oil in a pot. Separate carrots and onions from celery. Start the mirepoix with the carrots and onions. Smash garlic and add that next. After a few minutes, and once caramelization is occurring, add celery to the mirepoix. Next, add tomato paste and stir until it is a rusty brown. Wait for the fond to build, and then deglaze it with white wine. Reduce this down to au sec—that is, when the pan is dry but the food is moist.

Add a sachet of bay leaves to the sauce. Also add black peppercorns broken up with a knife handle. Add the stock. Stir the sauce and let it simmer for 40 minutes with no cover. It should reduce to one-third of its size.

To finish the sauce, strain it from one pot to another. You can thicken it by adding arrowroot starch with a bit of water.

Cooking Method: Gremolata
The gremolata consists of parsley, roasted garlic, and zest of grapefruit. Crush the garlic and use salt to help break the garlic apart. Add the other ingredients and chop it together.

Plating
Place the sauce on the plate first, using a generous amount. Place the pork on top of that. Then add the salad, either on top of pork or on the side. Serving the salad on the side will keep it from making the pork soggy. Garnish with the gremolata.