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Pork Milanese with Onions and Peppers Agrodolce
Crispy on the outside, and juicy on the inside, Chef John puts his own irresistible spin on classic Pork Milanese. A tender pork chop cutlet is pounded until thin, breaded, and fried until crispy and golden brown, then topped with sautéed onions and peppers that have been cooked down in a sweet-and-sour champagne vinegar gastrique sauce. Served alongside creamy mashed Yukon gold potatoes, cider sauce, and a bed of peppery baby arugula, this is homestyle Italian cooking in your very own kitchen.
Nutritional facts
Protein
42g
Carbs
78g
Calories
960
Fat
54g
Ingredients
Canola and Olive Oil Blend, All Purpose Flour, Butter, Extra Virgin Olive Oil, Oregano, Canned Roasted Red Peppers, Whole Grain Mustard, White Bread, Onion Powder, Garlic Powder, Pork Loin, Black Pepper, Garlic, Honey, Dijon Mustard, Egg, Heavy Cream, Onion, Kosher Salt, Yukon Potatoes, Apple Cider Vinegar, Arugula, Panko Breadcrumbs, Canola Oil, Whole Milk, Italian Parsley
Reviews
4.4
Based on 603 reviews
Amazing meal. You need this on the menu all of the time. I never see it.
Keith Cheses · 10/26/24
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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