Jason Atherton’s pork Milanese

07 Apr 2020 | Updated on: 27 Sep 2022 |By Luxury London

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."

Serves two


2 large pork chops or loin eyes, battered out to a shape that is large and flat and thin10 tbs spoons breadcrumbs2 eggs beaten a plate of flour for dusting the pork


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


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


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.