Bouchee's Pork Milanese With Pinot Noir Sauce Recipe

ingredients

Sauce
2 carrots, peeled and finely diced
2 celery stalks, finely diced
1 medium onion, peeled and finely diced
2 cloves garlic, minced
1/2 head fennel, finely diced
4 tablespoons butter
2 cups pinot noir
4 cups beef stock

Pork
1 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons vegetable oil
4 pork chops (8 ounce size), bone in, pounded thin
4 eggs, lightly beaten
salt and pepper

directions

For Sauce: In a heavy-bottomed saucepan over medium heat, saute the carrots, celery, onion, garlic and fennel in 2 Tbs. of butter for approximately 10 minutes, or until the vegetables are soft and browned.

Add the pinot noir, increase the heat and cook until the wine is reduced by two-thirds, stirring occasionally. Add the beef stock and continue cooking until the mixture is reduced by half. Put through a strainer, stir in the remaining 2 Tbs. of butter and set aside, keeping warm.

For Pork: Mix the breadcrumbs and Parmesan together in a large bowl and set aside.

In a large saute pan, heat the butter and oil until hot. Season the pork chops with salt and pepper, dip in the beaten eggs and coat with the bread crumbs.

Place chops in hot saute pan, two at a time, and cook for approximately 3 minutes on each side until brown and crispy. Serve with the pinot noir sauce.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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