Pork Milanese

Chef Anne Burrell: My recipe is pork Milanese with a warm autumn salad. We’ve got poached eggs, the pork and we’ve got parmesan fricos.

Rachel Coleman: Chef Anne shows me how to make a parmesan frico which is a little circle of parmesan cheese baked on a silicon mat.

Chef Anne Burrell: Okay, in the oven. Good, now let’s get the pork. So I take a couple of boneless pork chops and I butterfly them. I gave them a little pound just to flatten them. I season them and I put them through the standard breading procedure which is flour, egg wash and bread crumbs. So let’s go ahead and get our radicchio sliced and then equal parts baby arugula.

Rachel Coleman: And then it’s onto the poached egg. I’ve never poached an egg but she says I can do it.

Chef Anne Burrell: The very important thing what we want to do with poached eggs is that we have to add vinegar to it. If we brought to a boil and I dropped in egg in there, what would happen?

Rachel Coleman: It would boil.

Chef Anne Burrell: It’s a very violent cooking method. We’d had more like egg drop soup. So we want to cook our egg gently. What happens with the vinegar in there makes the weight firms up straight away. It helps that whole process. So we cooking it for about three minutes or so or until the whites are coagulated. When we blanched green veg, what do we do with after we boil them?

Rachel Coleman: Dip them in ice water.

Chef Anne Burrell: So if we’re going to poached eggs ahead, what do you think we do with those?

Rachel Coleman: Dip them in ice water.

Chef Anne Burrell: Alright let’s pull it out nice and gently and put it in there. Let’s talk about these porcini mushrooms. These are beautiful, put salt and I’ll leave it alone for a second. Let’s check our pork and go ahead and get that cooking. Lay it in gently, don’t throw it in or it’s going to splash on you and it would burn you. I think your pork looks fine, let’s stir around your mushrooms. Take it off the heat and taste one. Now we’re going to comeback to the pork. Pull that out.

Now we don’t want to eat cold poached eggs. So we’re going to put them back in here for about one minute while we just finish up our salad and we’re going to start to plate. Toss in our salad, a little splash of vinegar, a little more olive oil. Now toss it around. One on the plate, just a little off center. Now we want a good mix between our mushroom and our welted salad. Now pit stop so we don’t put saggy eggs on our salad. We want a pretty side up, pretty cheese and our parmesan twill.