Pork Milanese

Last night of the week for cooking and this one seems like more effort but it's worth the bit of prep it takes.  This is a simple, classic preparation for pork but you can do the same thing with almost any piece of meat or meaty vegetable (eggplant, zucchini). 

Pork:
Start with your boneless, thin cut pork loin chops - trim them very well - no fat or icky bits left.
Working one at a time, pound each between two sheets of waxed paper (if you don't have a meat pounder, get one but the side of a can will work in a pinch).  The cutlets should be pretty thin but not see-through or shredded.  Looking for uniformity more than anything.   This process ensures even cooking and super tender meat.

Take out three shallow bowls (I use pasta bowls) and line them up:
   Bowl A: 3/4 cup flour,  1 tsp salt, several grinds of pepper & mix with fork to combine
   Bowl B: 2 eggs beaten with a fork
   Bowl C: 3/4 cup panko (you could use bread crumbs but panko is TOTALLY worth it).

Start a pan on the stove with about 1/3 inch of canola oil over medium heat. 

Working quickly, take pork and coat each in flour, shake off the excess and then into the egg.  When fully coated, press into the panko.  Scoop some panko out from the sides and press it on top, flip it over and do again.  Looking for a nice, even coating.  Gently set on a plate and repeat. 

Once oil is hot (drop a few bits of panko in there - if it sizzles, you're ready to go).  Gently place cutlets into oil one at a time. Do not crowd the pan - you don't want to cool the oil down too much.  You will probably need to work in batches.  Cook approx 4-5 min per side -- just go by the golden brown color.  The pork is so thin that you shouldn't have any problems with undercooking.  You want the coating to be an appealing, nutty/golden/brown.

When the pork is done, remove to a plate covered in paper towels and sprinkle liberally with salt.

While the pork is cooking, do the beans.
In a saucepan, heat 1 TB Olive Oil and add 1 clove chopped garlic - simmer 1 minute then add
2 cans Cannellini Beans - rinsed & drained
1 can diced tomatoes (it's totally fine to use the Italian seasoned ones)
add additional Thyme, Oregano if you like and then salt & pepper to taste.
Allow it all to come up to a slight simmer and then turn down the heat and keep warm until serving.

When you're done with the pork, pour off remaining grease.  There should still be a good coating in the pan.  Allow it to cool SLIGHTLY (med heat) and toss in 1 clove chopped garlic and stir up the bits for about 30 seconds.  Toss in entire bag of baby spinach and toss, toss, toss until fully wilted.

Serve with sliced lemons and squeeze the lemon over the pork and spinach.  A little drizzle of red wine vinegar is also super good if you don't have lemons.

That's it... enjoy!