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This Mexicanpork Milanesa recipe is served with a glorious chipotle salsa, given a smoky depth of flavour and sweetness thanks to the addition of charred peach and spring onion.
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To make the salsa, place a griddle pan over a high heat
2
Stone and quarter the peaches and dress them and the spring onions in a small splash of olive oil. When the pan is smoking, add the peaches and spring onions to the pan and char until blackened on each side. Remove from the pan and set aside to cool slightly
3
When they are cool enough to handle, chop roughly into 1cm pieces and place in a bowl
4
Add the chipotle salsa, mint, coriander, a pinch of salt and pepper and a squeeze of lime juice. Set aside until ready to serve
5
Place the pork chops, one at a time, in a sandwich bag. Using a meat mallet or rolling pin, bash the meat until you have wide, flat chops (about 1cm thick)
6
Prepare 3 trays wide enough to dip the chops in – one containing flour, one with egg mixture and one with breadcrumbs
7
One by one, breadcrumb the chops by dipping first in the flour, then egg, then finally in the breadcrumbs. If the chop isn’t fully coated, dip again in the egg and breadcrumbs to double-coat
8
Heat a large, deep-sided frying pan with enough oil to come 2.5cm up the sides of the pan. Drop a piece of bread in to test the heat – when it floats up and turns golden, it is ready
9
Preheat the oven to 170°C/gas mark 3.5
10
Depending on the size of your pan, fry 1 or 2 chops at a time for about 3 minutes on each side until golden. Finish cooking in the oven for 5 minutes
11
Meanwhile, make the lime mayo by mixing all the ingredients together in a small bowl
12
Slice the pork chops and serve with plenty of the peach and chipotle salsa and lime mayo
Pollyanna is one half of creative supper club, Pickled Plates.
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Pork chop Milanesa
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