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Chestnut-Fed Pork Milanese with Manchego Caesar Salad

4 people
Easy

Prep time
25 mins

Cook time
15 mins

Total time
50 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

4 Chestnut-Fed Pork chops
100g cornflour
3 large eggs, beaten
200g panko breadcrumbs
100g unsalted butter, for frying
Sea salt
For the Manchego Caesar Salad:
1 cos lettuce
150g sourdough bread, cut into small cubes
50g Gran Reserva Manchego cheese, shaved
12 Cantábrico anchovy fillets
Extra virgin olive oil, for the croutons
For the Caesar Dressing:
4 Cantábrico anchovy fillets
1 tbsp capers, drained
1 garlic clove
1 large egg yolk
1 tsp Dijon mustard
1 tsp Worcestershire sauce
40g Gran Reserva Manchego, finely grated
100ml extra virgin olive oil
Sea salt to taste

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Introduction

Our Chestnut-Fed Pork makes a fantastic alternative to the traditional veal Milanese. The pork chops are flattened until thin and tender, coated in crisp panko breadcrumbs and pan-fried in butter until beautifully golden.

We serve the Milanese with our Spanish take on a classic Caesar salad: crisp cos lettuce, crunchy sourdough croutons, aged Gran Reserva Manchego and premium Cantábrico anchovies. The traditional-style Caesar dressing brings everything together with anchovies, capers, garlic, Dijon mustard, Worcestershire sauce and plenty of Manchego.

Method

For the dressing, add the anchovies, capers and garlic to a pestle and mortar and pound into a smooth paste. Mix in the egg yolk, Dijon mustard and Worcestershire sauce, followed by the finely grated Manchego. Slowly whisk in the extra virgin olive oil until thick, creamy and emulsified. Season with sea salt if needed. Toss the sourdough cubes with a little olive oil and toast until crisp and golden. Roughly chop the cos lettuce and set aside ready for serving.
Place each Chestnut-Fed Pork chops between two sheets of baking parchment and gently flatten with a meat mallet or rolling pin until evenly thin. Season with sea salt, then coat each chop thoroughly in cornflour, followed by beaten egg and finally panko breadcrumbs, pressing the breadcrumbs firmly onto the pork. Melt the butter in a large frying pan over a medium heat and fry the chops until crisp and deeply golden on both sides and the pork is cooked through, about 4 minutes on each side, adding a little more butter to the pan if required.
Toss the cos lettuce and sourdough croutons generously with the Caesar dressing until evenly coated. Finish with shavings of Gran Reserva Manchego and the Cantábrico anchovy fillets. Place one freshly cooked pork Milanese onto each plate and spoon the Caesar salad over or alongside the pork. Finish with a few extra croutons, Manchego shavings and a drizzle of extra virgin olive oil before serving immediately.