Pork Milanese with Aglio e Olio Recipe
Italian Pork Cutlets with Authentic Italian Garlic and Olive Oil Pasta
Cotolette di Maiale Alla Milanese con Aglio e Olio
Submitted By: Taz

Pork Cutlets:
Ingredients:

4 Boneless Pork Loin Chops - 1 inch thick
2 Large Eggs - beaten
1 Cup Panko (Japanese) Bread Crumbs - can use 'regular' or homemade if desired
½ Cup Parmigiano-Reggiano - finely grated
¼ Cup All Purpose Flour
¼ Cup Extra Virgin Olive Oil
4 Tbs Unsalted Butter - room temperature
Kosher Salt to taste
Fresh Ground Black Pepper to taste
1 Lemon - cut into wedges

Preparation:
  1. Spread the flour on a large plate or sheet pan, place the beaten eggs in a large shallow bowl or pan, thoroughly combine the parmigiano-reggiano with the bread crumbs and spread on another large plate or sheet pan to set up a standard 3 compartment breading station near your stove
  2. Working one at a time, lightly oil each pork chop and place in a large zip top bag or between 2 sheets of cling film or parchment paper - Using a meat mallet, rolling pin, or a cast iron skillet, pound until ½ of an inch thick
  3. Place on a baking sheet and season both sides with salt and pepper to taste - Repeat with the remaining pork chops (do not overlap on the baking sheet)
  4. Heat the olive oil in a large skillet over medium heat until shimmering - Add 1 Tbs of the butter and wait for the foam to subside (apx 20 seconds)
  5. Place a pork chop in the flour and press down - Flip and repeat making sure the chop is fully coated - Shake off the excess and transfer to the egg; make sure both sides are completely coated - Shake off the excess and transfer to the bread crumb and cheese mixture; again, press down and flip and repeat making sure that all sides are coated
  6. Immediately place in the skillet and fry until lightly golden brown (apx 4 minutes) - Flip and again fry until lightly golden and cooked through (apx 4 minutes more) - Transfer to a clean plate and loosely tent with foil (you can place in a warm oven to keep warm if desired)
  7. Add 1 Tbs of butter and wait for the foam to subside (apx 20 seconds) and repeat steps 5 and 6 until all of the chops are cooked (adding 1 Tbs of butter between each)
  8. Serve hot with a lemon wedge to squeeze over the top alongside simple pasta of choice (i.e. Aglio e Olio, Cacio e Pepe, or Pasta All'aglio) and/or a simply dressed arugula salad

Aglio e Olio:
Ingredients:

1 lb Dried Pasta such as: Spaghetti, Linguine, Bucatini, Malfada, or Tagliatelle*
½ Cup Extra Virgin Olive Oil
2 cloves Fresh Garlic - sliced thin
16 Cups (4 quarts / 1 Gallon) Water
1 ½ Tbs Kosher Salt
Fresh Ground Black Pepper to taste
-OPTIONAL-
⅛ tsp Crushed Red Pepper Flakes
Pecorino Romano or Parmigiano-Reggiano - shaved

Preparation:
  1. Bring the water to a boil in a large pot over high heat
  2. Once a boil has been achieved, add the salt and stir until fully dissolved
  3. Add the pasta and allow to cook until al dente (8-10) minutes
  4. As soon as the pasta is cooked, drain and set aside until needed
  5. While the pasta is cooking, place the olive oil, garlic, and red pepper flakes (if using) in a large sauté pan or skillet - Place over medium-low heat and allow the garlic to slowly roast, stirring occasionally, until lightly golden brown (reduce heat to low if the olive oil begins to bubble) this step should take apx 10-15 minutes
  6. Use a pasta spoon/fork to transfer the pasta to the pan / skillet - Gently stir and toss until pasta is thoroughly coated
  7. Add about ½ Cup of the pasta water and thoroughly combine until emulsified into a glossy, coating sauce
  8. Transfer to serving plate(s) and garnish with a grind or two of pepper (add a bit of chopped parsley if desired) and a bit of the shaved cheese on the side (grated cheese over the top is NOT traditional with this simple pasta but, if you must, you must) - Serve hot as part of any Italian meal

* You can obviously use fresh pasta for this (or any) pasta dish if you desire but I find that the extra
   cooking time needed for dried pasta (along with its long shelf life making it easy to keep on hand)
   makes meal preparation a little easier simply because the extra time without having to 'watch the pot'
   gives a little 'wiggle room' to accomplish other tasks that may be required to bring the meal to the table

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