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Stuffed Pork Chops Milanese

on September 10, 2014

Giada, of Italian cooking fame, makes a version of this recipe using veal chops, but I don’t use veal; so followed the basic part of the recipe using thick pork chops. Chicken breast will work as well. Instead of traditional bread crumbs, I used finely ground pork rinds.

First, cut a pocket in the side of the meat about 2×3 inches.  Place the meat between sheets of plastic wrap and pound out thinner and relatively even. Salt and pepper to taste.

Stuff the pocket with fontina or gruyere cheese. .

Dip the meat in beaten egg, then coat with finely ground pork rinds.

Fry in an inch of fat, like bacon dripping and/or coconut oil.

Serve with pickled onions, and a green salad; or try marinara sauce, zucchini or Napa cabbage “noodles” topped with shredded parmesan cheese.


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