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Milanese

Jonathan Waxman, executive chef of Barbuto in New York City, said he preferred pork over more expensive, less flavorful veal for the classic northern Italian Milanese preparation.

He pounded a pork chop until it was about a quarter-inch thick and dipped it twice in flour and an egg wash. Then he coated the pork in fresh breadcrumbs, which he said he prefers to trendy panko, but he warned that fresh breadcrumbs burn quickly.

He cooked the pork in a combination of two parts olive oil to one part butter and finished it with a squeeze of Meyer lemon juice. He served it over sautéed kale, trevisano, mustard greens and spring onions.

Contact Bret Thorn at bret.thorn@penton.com.
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