This is inspired by my favorite Miami meal, Veal Mezzanote. I did not have access to bone-in veal shank so I used pork instead. This works well with chicken, turkey, salmon, mahi mahi, or NY strip (no breading on beef or fish).
Thick cut pork chops
Parsley, Thyme (to taste)
Italian Breadcrumb
1 Egg
Dark leafy green salad
Vinaigrette Dressing
(To make your own, I squeezed a lemon, maybe 1 tsp, 1 splash of red wine vinegar, to about 2 tbs of Olive Oil, add Salt and Pepper to taste, whisk until blended)
What you do
Heat skillet over medium-high heat, with about 3 tbs olive or canola oil in the pan. Crack and beat egg into shallow bowl. Even though the breadcrumb has herbs, I add more parsley and thyme as well as black pepper to the breadcrumb. Next, add the Italian breadcrumb into another shallow bowl. Dredge the pork chop into the egg and then the breadcrumb and add to the skillet.
Dress the salad with the dressing, and reserve a tiny amount of dressing for the meat. You can add anything to the salad you like, I kept mine plain. Add tomatoes, or sun-dried tomatoes, add black olives, pine nuts, feta or blue cheese crumbles.
Once the meat is done (For pork, it's good to leave the center slightly pink now) place onto the plate and add 1 tsp of the dressing over the hot meat, then top with the dressed salad. Serve remaining salad on the side. Top with shreds of fresh Parmesan cheese if you like and serve with a side steamed rice. (not pictured).
ENJOY!
