Pork Milanese With Gribiche 4.000

Justin Tsucalas for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nov 4, 2019

Behold, the crispiest, more flavorful milanese of your dreams. Flavorful pork shoulder does most of the work here in the taste department, along with briny, delightful gribiche (French egg sauce with capers and cornichons). Using flour helps to dry the meat and helps the eggs adhere better. A quick flash-fry ensures the finished product stays thin and doesn’t inflate.

Get a butcher to slice the pork shoulder into 5-ounce cutlets for you; it’s a tricky cut, and an inexperienced person will cut lumps. Alternatively, you can buy the pork shoulder and slice it yourself.

Note: Should you have leftover gribiche, it makes for excellent (and far from boring) egg salad.

Make Ahead: The gribiche can be made and stored, covered, in the refrigerator up to 4 days.

Where to Buy: If possible, ask a butcher to cut cutlets from the boneless pork shoulder.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the gribiche
  • 4 large eggs
  • 1/4 cup olive oil
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons finely chopped drained capers
  • 2 tablespoons finely chopped cornichons (about 4)
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • For the pork
  • Canola oil, for frying (about 3 cups)
  • Four (5-ounce) pork shoulder cutlets, pounded thin between 1/4- to 1/8-inch thickness
  • 1/2 cup flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups panko bread crumbs
  • Kosher salt
  • Freshly ground black pepper
  • Lemon wedges, for serving
  • For the salad
  • Generous 4 cups (3 ounces) baby mustard greens or baby arugula
  • Juice of 1/2 lemon
  • Extra-virgin olive oil
  • Flaky sea salt, such as Maldon

Directions

Make the gribiche: Place the eggs in a small saucepan, cover them with 2 inches of water and bring to a boil. Meanwhile, prepare an ice bath in a large bowl. Cook the eggs at a rapid boil for 9 minutes, then transfer them to the ice bath. Let the eggs cool for about 5 minutes, then peel.

Finely chop the eggs and transfer to a medium bowl. Add the olive oil, shallot, capers, cornichons, parsley, mustard and vinegar and mix well to combine; the gribiche should be the consistency of paste. If the gribiche is too thick, stir in 1 tablespoon water. Season lightly with salt and pepper.

Make the pork: In a large, heavy-bottomed pot, such as a Dutch oven, heat 3 cups canola oil over medium heat until it reaches 400 degrees.

Pat the meat dry with paper towels and, using a meat mallet, pound each pork cutlet to a 1/4- to 1/8-inch thickness between two large pieces of plastic wrap. If necessary, pat the pork dry again.

Put the flour, eggs and panko in 3 separate shallow containers and set them in a row.

Season the pork with salt and pepper and lightly dip in the flour just to coat. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere. Let the cutlets sit, undisturbed, for about 10 minutes — this helps the panko absorb the egg.

When the oil is ready, working in batches, fry the pork cutlets, turning once, until golden and crispy, 3 to 4 minutes. Transfer to paper towels to drain and immediately sprinkle with kosher salt.

Make the salad: In a large bowl, gently toss the mustard greens or arugula with lemon juice, a drizzle of olive oil and a few pinches of flaky salt until combined. Taste and season with more lemon juice or salt, if desired.

Serve with a dollop of the gribiche, dressed mustard greens, and lemon wedges for squeezing over the meat.

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Recipe Source

Adapted from Fabian von Hauske Valtierra and Jeremiah Stone of restaurants Contra and Wildair in New York City.

Tested by Olga Massov.

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