Pork Milanese

This is my take on Giada’s Pork Milanese (breaded porkchops with Parmesan cheese).

I had stale bread which I used to make breadcrumbs. (I just toasted the bread in the oven for a few minutes and pulsed it in my food processor until it resembled coarse breadcrumbs.) I mixed the breadcrumbs with a combination of freshly grated Parmesan and Asiago cheeses. (Love that combination!) Then, after I seasoned the pounded porkchops with salt and pepper, I dipped each one first in flour, then in egg, then in the breadcrumb mixture.

After frying them in a butter/vegetable oil mixture, I sprinkled the chops with lemon zest and fresh thyme and oregano.

Now, my family is multicultural and this dish is perfect in satisfying everybody’s palates. The way I served it, I call the meeting of three cultures. The dish is Italian and I served it two ways – as a sandwich (American-style) for Troy and with rice and roasted vegetables (kinda Filipino-style) for the rest of the family.