Pork Chop Milanese with Rocket and Pear Salad and Crushed Potatoes

Preheat oven to 200°C. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 5 minutes until soft. Gently squash the potatoes onto a baking tray. Pick rosemary leaves from stalk and chop leaves. Drizzle with olive oil, salt and pepper and rosemary. Bake for 20-25 minutes.

Pat pork chops dry. On a board place pork chop between 2 sheets of baking paper. Use a meat mallet to pound them into thin, even pieces. Whisk egg in a bowl. On separate plates, spread panko bread crumbs and flour. Coat pork in plain flour, then dip in egg, allow excess to drip off. Add to panko crumbs, turn to coat completely, pressing so the crumbs stick.

Core and slice the pear. In a bowl combine the rocket, pear, walnuts and parmesan. Dress the salad with some olive oil, salt and pepper.

Heat a shallow layer of oil in a large pan over medium heat. When oil is shimmering, add pork and cook until crust is browned and pork is cooked through, about 3-4 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

Divide the pork Milanese between serving plates alongside the smashed potatoes and pear and rocket salad. Enjoy.

Preheat oven to 200°C. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 5 minutes until soft. Gently squash the potatoes onto a baking tray. Pick rosemary leaves from stalk and chop leaves. Drizzle with olive oil, salt and pepper and rosemary. Bake for 20-25 minutes.

Pat pork chops dry. On a board place pork chop between 2 sheets of baking paper. Use a meat mallet to pound them into thin, even pieces. Whisk egg in a bowl. On separate plates, spread panko bread crumbs and flour. Coat pork in plain flour, then dip in egg, allow excess to drip off. Add to panko crumbs, turn to coat completely, pressing so the crumbs stick.

Core and slice the pear. In a bowl combine the rocket, pear, walnuts and parmesan. Dress the salad with some olive oil, salt and pepper.

Heat a shallow layer of oil in a large pan over medium heat. When oil is shimmering, add pork and cook until crust is browned and pork is cooked through, about 3-4 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

Divide the pork Milanese between serving plates alongside the smashed potatoes and pear and rocket salad. Enjoy.

Preheat oven to 200°C. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 5 minutes until soft. Gently squash the potatoes onto a baking tray. Pick rosemary leaves from stalk and chop leaves. Drizzle with olive oil, salt and pepper and rosemary. Bake for 20-25 minutes.

Pat pork chops dry. On a board place pork chop between 2 sheets of baking paper. Use a meat mallet to pound them into thin, even pieces. Whisk egg in a bowl. On separate plates, spread panko bread crumbs and flour. Coat pork in plain flour, then dip in egg, allow excess to drip off. Add to panko crumbs, turn to coat completely, pressing so the crumbs stick.

Core and slice the pear. In a bowl combine the rocket, pear, walnuts and parmesan. Dress the salad with some olive oil, salt and pepper.

Heat a shallow layer of oil in a large pan over medium heat. When oil is shimmering, add pork and cook until crust is browned and pork is cooked through, about 3-4 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

Divide the pork Milanese between serving plates alongside the smashed potatoes and pear and rocket salad. Enjoy.

Preheat oven to 200°C. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 5 minutes until soft. Gently squash the potatoes onto a baking tray. Pick rosemary leaves from stalk and chop leaves. Drizzle with olive oil, salt and pepper and rosemary. Bake for 20-25 minutes.

Pat pork chops dry. On a board place pork chop between 2 sheets of baking paper. Use a meat mallet to pound them into thin, even pieces. Whisk egg in a bowl. On separate plates, spread panko bread crumbs and flour. Coat pork in plain flour, then dip in egg, allow excess to drip off. Add to panko crumbs, turn to coat completely, pressing so the crumbs stick.

Core and slice the pear. In a bowl combine the rocket, pear, walnuts and parmesan. Dress the salad with some olive oil, salt and pepper.

Heat a shallow layer of oil in a large pan over medium heat. When oil is shimmering, add pork and cook until crust is browned and pork is cooked through, about 3-4 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

Divide the pork Milanese between serving plates alongside the smashed potatoes and pear and rocket salad. Enjoy.

Preheat oven to 200°C. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 5 minutes until soft. Gently squash the potatoes onto a baking tray. Pick rosemary leaves from stalk and chop leaves. Drizzle with olive oil, salt and pepper and rosemary. Bake for 20-25 minutes.

Pat pork chops dry. On a board place pork chop between 2 sheets of baking paper. Use a meat mallet to pound them into thin, even pieces. Whisk egg in a bowl. On separate plates, spread panko bread crumbs and flour. Coat pork in plain flour, then dip in egg, allow excess to drip off. Add to panko crumbs, turn to coat completely, pressing so the crumbs stick.

Core and slice the pear. In a bowl combine the rocket, pear, walnuts and parmesan. Dress the salad with some olive oil, salt and pepper.

Heat a shallow layer of oil in a large pan over medium heat. When oil is shimmering, add pork and cook until crust is browned and pork is cooked through, about 3-4 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

Divide the pork Milanese between serving plates alongside the smashed potatoes and pear and rocket salad. Enjoy.

Preheat oven to 200°C. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 5 minutes until soft. Gently squash the potatoes onto a baking tray. Pick rosemary leaves from stalk and chop leaves. Drizzle with olive oil, salt and pepper and rosemary. Bake for 20-25 minutes.

Pat pork chops dry. On a board place pork chop between 2 sheets of baking paper. Use a meat mallet to pound them into thin, even pieces. Whisk egg in a bowl. On separate plates, spread panko bread crumbs and flour. Coat pork in plain flour, then dip in egg, allow excess to drip off. Add to panko crumbs, turn to coat completely, pressing so the crumbs stick.

Core and slice the pear. In a bowl combine the rocket, pear, walnuts and parmesan. Dress the salad with some olive oil, salt and pepper.

Heat a shallow layer of oil in a large pan over medium heat. When oil is shimmering, add pork and cook until crust is browned and pork is cooked through, about 3-4 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

Divide the pork Milanese between serving plates alongside the smashed potatoes and pear and rocket salad. Enjoy.