The Ultimate Pork Milanese: A Delicious and Flavorful Dish

:pig:Pork is a versatile meat that can be flavored in various ways and takes on flavors willingly.

:fork_and_knife:Pork Milanese is made by pounding a pork chop, adding seasonings, coating it in flour, egg, and breadcrumbs, then cooking it to perfection.

:meat_on_bone:The bone-in loin of pork can be used to make a roast loin of pork or bone-in pork chops, offering a flavorful and juicy result.

:fire:Cooking pork to an internal temperature of 145°F is safe and results in tender, juicy meat.

:fireworks:Ribs from the bone-in loin of pork make a delicious and flavorful snack when cooked on the grill.

What is the ideal internal temperature for cooking pork?

—The ideal internal temperature for cooking pork is 145°F, ensuring it is safe to eat while maintaining its juiciness.

Can I use boneless pork for Pork Milanese?

—While boneless pork can be used for Pork Milanese, using bone-in loin of pork adds extra flavor and juiciness to the dish.

Can I use different seasonings for Pork Milanese?

—Yes, you can experiment with different seasonings like herbs, spices, or even add a marinade to customize the flavor of your Pork Milanese.

How long should I cook Pork Milanese?

—Cook the pork chops for about 3-4 minutes per side, or until they are golden brown and reach an internal temperature of 145°F.

What are the rib bones used for?

—The rib bones can be cooked separately, resulting in a tasty and flavorful snack, similar to spare ribs.

00:00Introduction and sponsorship acknowledgment.

00:21Overview of preparing pork Milanese from scratch.

02:11Demonstration of separating the bones from the bone-in loin of pork.

05:03Butterflying and flattening the pork chop.

08:08Preparing the breading station for coating the pork chop.

09:05Dredging the pork chop in flour, egg, and breadcrumbs.

11:32Cooking the pork Milanese on the grill.

13:36Explanation of the recommended internal temperature for cooking pork.

15:49Cooking the rib bones separately as a bonus snack.