Pork Chop Milanese

From the new West Coast Prime Meats Cookbook, this Pork Chop Milanese with Prosciutto and Checca provides just a taste of the over 100 recipes from over 50 restaurants. This detailed and picturesque book also includes delicious recipes from the very own kitchen of the West Coast Prime Meats founders, Craig and Amy Nickoloff.

Culinary traditions are not foreign to the Nickoloff family as the founding grandfather came to the United States at the young age of 12 years old from Bulgaria. Among the many jobs held, he worked for the Canadian Railway, owned a restaurant in Michigan and once moving to California, for the commissary at Lockheed Martin. It’s the “Great American Story”.

In 1977, the family opened Claim Jumper in Los Alamitos. Within a few years, Claim Jumper grew to over 40 locations across 9 states and was later sold. During this time, Craig founded West Coast Prime Meats as he saw a need for a smaller, niche customer oriented meat company that could deliver specialty meats of premium quality on-demand. Beginning as the in-house butcher for the restaurant, West Coast was able to respond quickly to changes in dining patterns and preferences. Most recently, they have seen an increase in the need to meet the requests for grass-fed vs corn-fed meats, dry-aged or wet-aged, free-range hens or caged are just some of the questions and requests asked by customers.

So why create the cookbook? Says one of the Founding Partners, Amy Nickoloff, “We wanted to showcase our customers – the restaurants. They are the backbone of our business.” The West Coast Prime Meats cookbook was a labor of love. From the recipes to the photos to coordinating with all of the chef contributors, this cookbook does not disappoint. Beef, Burgers, Lamb, Goat, Pork, Poultry, Seafood and Veal – West Coast has it covered with dishes such as: Herb-Crusted Colorado Rack of Lamb, Spicy Grilled Quail, Chicken Piccata, N’awlins BBQ Shrimp, and Pancetta Crisps. The cookbook also provides useful information on needed Tools and Equipment, Notes from the Pros, detailed explanations of cuts of beef and more including a bio, photos and recipe from each chef and restaurant contributor.

Each book costs $25 and can be purchased here: West Coast Prime Meats Cookbook $5 from the purchase of each book is donated to the Gary Sinise Foundation and the Wounded Warrior Project.

This featured recipe is from restaurant Il Corso located in Palm Desert, California. Chef and owner, Mario Marfia shares, “A lot of what influenced me [as a chef] came from Tuscany.” Chef Mario’s son was born there and today, you will find father and son working together at the well-loved Il Corso.

Chef Mario’s recipe features a Mediterranean version of Pork Chop Milanese which is paired with a crisp, pan-fried pork chop, prosciutto and checca, a fresh tomato relish. In the ingredients provided below, I added my healthier substitutions in parentheses. Also, this recipe calls for 2 14-ounce pork chops and serves 2. To lighten the load, divide into 4 servings.

When asked if there will be a cookbook number 2, Amy shyly says, “That just may be in order!” In this calorie-slashing collection, The Bikini Chef^® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!

Recipe

Pork Chop Milanese

Entrees

Beef, Burgers, Lamb, Goat, Pork, Poultry, Seafood and Veal - West Coast has it covered with dishes such as: Herb-Crusted Colorado Rack of Lamb, Spicy Grilled Quail, Chicken Piccata, N'awlins BBQ Shrimp, and Pancetta Crisps. The cookbook also provides useful information on needed Tools and Equipment, Notes from the Pros, detailed explanations of cuts of beef and more including a bio, photos and recipe from each chef and restaurant contributor.

Ingredients

2 ripe roma tomatoes, peeled and chopped into a 1/4 inch dice
1 small clove garlic
3 to 4 fresh basil leaves
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 bone in 14-ounce pork chops
1/4 cup plain flour (or almond flour)
2 eggs
1 teaspoon sea salt
1 teaspoon black pepper
1 cup panko breadcrumbs (or cooked quinoa)
1/2 cup parmesan cheese
1/2 cup canola oil (or grapeseed oil)
6 slices of prosciutto
Arugula and basil leaves for garnish

Instructions

Make checca by mixing tomatoes, garlic, basil, oil, and the 1/2 teaspoon each of salt and pepper in a medium bowl.
Set aside at room temperature until ready to serve.
Place each pork chop between two sheets of plastic wrap and pound the meat into a flat oval about 1/4-inch thick.
Place the flour in a bowl.
In another bowl, beat the eggs and add salt and pepper.
In a third bowl, mix the panko with the parmesan cheese.
Dust each pork chop with flour then dip in the egg and remove, letting the excess egg drip off.
Press the chop into the panko mix, covering thoroughly.
Place a sauté pan big enough to fit the two chops on the stove, add the canola oil and heat over medium-high heat.
Once the oil is heated, add the pork chops and fry 3 to 4 minutes on each side.
Remove from heat and pat dry with a paper towel.
To serve, place on pork chop on each plate.
Loosely fold 3 slices of prosciutto across the top of each chop.
Place a heaping spoonful of the checca next to the chop, garnish with the herb leaves and serve.