4 thin-cut pork chops, bone removed and pounded thin to 1/3 inch-thick
Salt and freshly ground black pepper
1⁄2 teaspoon dried basil
1⁄4 teaspoon cayenne pepper
1 teaspoon paprika
1⁄2 teaspoon granulated garlic
1⁄2 teaspoon granulated onion
1⁄2 cup plus 3 tablespoons olive oil
6-8 cups peanut, canola or vegetable oil, for frying
6-8 cups canola oil, for frying
1 28-ounce bag frozen French fries
2 tablespoons thinly shaved chives
Truffle salt, to taste
4 ounces baby arugula
2 lemons, cut into wedges, for serving
Instructions
For Pork Milanese
Preheat the oven to 200 degrees F.
Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs with the heavy cream in another large shallow bowl and place the cornstarch into a separate bowl.
Season the pork with salt, pepper, basil, cayenne, paprika, granulated garlic and the granulated onion. Dip the pork, 1 piece at a time, in the flour mixture, shaking off any excess, followed by the egg mixture, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet as you prepare to fry them.
Heat 1⁄2 cup of the olive oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
For Truffle Fries
In a Dutch oven, heat up the canola oil to 350 degrees Fahrenheit.
Toss the frozen fries in the remaining cornstarch and fry the potatoes in batches in the hot oil for about 3-4 minutes, or until the potatoes are crispy.
Remove from the oil, place in a large bowl and sprinkle with the chives and season with the truffle salt. Serve alongside the pork with Arugula and a lemon wedge.
