Pork Milanese with Roasted Garden Radishes
Recipe by: Chef Shane McAnelly
This classic comfort food was featured on our Quarantine Kitchen Live Episode 8 on May 16, 2020. We loved cooking along with everyone who joined us on Zoom. We appreciate everyone for the support! If you missed it here is the recipe with step-by-step instructions to recreate the dish. Don’t forget to pair it with our 2018 Kick Ranch Sauvignon Blanc!
- 1 ½ lbs pork loin chops, boneless (4 cutlets, each weighing around 5-6 ounces)
- 1 cup buttermilk (Sonoma County Locals, we use Clover Products)
- 2 tablespoons dijon mustard
- 1 whole egg (We used Clover Pasture-Raised eggs)
- 1 cup panko (Japanese bread crumbs)
- ½ cup parmesan cheese, finely grated
- 2 bunches French breakfast or red radish
- 5 oz unsalted butter (Clover)
- 4 oz extra virgin olive oil
- Juice of 2 lemons
- 4 oz Sauvignon Blanc (Bricoleur Vineyards Sauvignon Blanc of course)
- 1 shallot, minced
- 1 tablespoon heavy cream (Clover is a great choice)
- 2 tablespoon capers
- Kosher salt to taste
- Cutting board
- Sharp chef knife
- Medium mixing bowl
- Meat tenderizer (can use an empty wine bottle or rolling pin)
- Sheet pan
- 2 large saute pans
- 1 small pot
- 1 whisk
- Metal spatula
For the Pork:
1 ½ lbs pork loin chops, boneless (4 cutlets, each weighing around 5-6 ounces)
1 cup buttermilk
2 tablespoons dijon mustard
1 whole egg
1 cup panko (Japanese bread crumbs)
½ cup parmesan cheese, finely grated
Line a cutting board with plastic wrap. Layout your 4 pork cutlets on the plastic wrap and cover the top with another sheet of plastic wrap. Using a meat tenderizer mallet or empty wine bottle, gently pound the cutlets until they are all an even thickness, about ¼ inches. In a medium mixing bowl, whisk buttermilk, mustard, and egg. Place pounded pork into the dish and cover with the buttermilk mixture. Ideally, this is done the day before or at least a couple of hours before preparation so that the marinade has time to penetrate and tenderize the pork.
Mix panko and parmesan cheese and lay in a thin layer on a sheet tray. One by one, dredge the marinated pork cutlets into the panko mixture, being sure to press the panko onto the pork to create an even crust. After dredged and completely crusted place on a plate until you are ready to cook.
In a large saute pan, heat ¼ cup of olive oil. Pan should be hot but not smoking. Working in batches, add 2 pieces of the pork into the oil and cook until golden brown, about 2-3 minutes. Using a spatula or tongs flip the pork and cook the second side until golden brown. Remove and place on a plate that is lined with paper towels to catch excess oil. Repeat for remaining pork cutlets.
For the Radishes:
2 bunches French breakfast or red radish
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
Juice of 1 lemon
Preheat oven to 400 degrees. Wash radishes and remove the green tops. Cut each radish in half vertically. Reserve radish tops, if they are fresh. Heat a large saute pan over medium-high heat. Add olive oil and butter to the pan. When butter melts, add radishes, cut side down. Return to the heat for 1 minute and then place the pan in 400 degree oven. Cook for 10-12 minutes until radishes are tender. Remove pan from the oven and squeeze the juice of 1 lemon into the pan. If radish tops are green and fresh, tear them in half and add to the pan to lightly wilt.
For the Sauce:
4 oz Sauvignon Blanc
1 sprig thyme, fresh
1 shallot, minced
1 tablespoon heavy cream
2 tablespoon capers
3 oz butter, unsalted and cubed
Juice of 1 lemon
Kosher salt to taste
Place a small pot over medium heat with 1 teaspoon olive oil. Add minced shallot and 1 sprig of thyme and saute briefly until shallots become translucent. Add capers and sauvignon blanc and cook until wine is almost completely evaporated. Add heavy cream and reduce by half. Reduce heat to very low and slowly whisk in diced butter. When butter is emulsified into the sauce season with salt and the juice of 1 lemon.
Place a small pile of radishes on your plate. Place one pork cutlet on top and spoon some of the warm lemon caper sauce on and around. Open your bottle of Sauvignon Blanc and enjoy the pairing!