Jason Atherton's pork Milanese

Luxury London

7 April 2020

Jason Atherton says: "This is a great recipe to enjoy now the days are getting longer and the weather nicer. It’s light, but still has an indulgent edge."

7 April 2020 | Luxury London

 

Serves two

Ingredients

2 large pork chops or loin eyes, battered out to a shape that is large and flat and thin
10 tbs spoons breadcrumbs
2 eggs beaten 
a plate of flour for dusting the pork 

Dressing 

100ml olive oil 
1⁄2 small onion chopped 
1 garlic clove chopped 
A handful of flat-leaf parsley chopped 
The juice and grated rind of 1 lemon 
1 large cornichon or gherkin sliced 

 Mayonnaise 

2 egg yolks 
olive oil to taste 
1 tsp Coleman’s mustard 
lemon juice to taste 
chilli powder to taste 

Method

Flatten the pork until thin (about 1cm thick). Place the flattened pork in the flour. Add the whisked egg. Add the breadcrumbs and make sure the pork is completely covered. Rest in the fridge for 10 minutes.

Make the dressing by mixing all the ingredients together on a low heat to soften the garlic and onion, then set to one side to cool.

Next, make the mayonnaise. Beat egg yolks with a whisk and slowly add the oil till desired thickness. Add the lemon juice, Coleman’s mustard and chilli. Add salt to taste and set to one side.

In a shallow frying pan, add oil and place pork in when hot. Fry on both sides until golden – this will only take a few minutes as the pork is so thin.

Plate a salad with leaves of your choice and add the dressing. Place pork on top. Add a big tablespoon of the mayonnaise 

Enjoy with a glass of Bordeaux