Each of the kids has a favorite meal that they regularly ask for, but none of the others do so with the frequency, and tenacity of Boris.
HEY DAD, WHAT’S FOR DINNER?
Not sure, buddy. Today is market day…I’ll see what looks good.
CAN WE HAVE "MY MEAL"?
Uh…didn’t we just have your meal?
NO, IT’S BEEN AWHILE SINCE WE’VE HAD MY MEAL. YOU MUST BE THINKING ABOUT ARTHAS……WE JUST HAD HIS MEAL.
REALLY DAD, ITS BEEN LIKE FOREVER SINCE WE’VE HAD MY MEAL.
Forever? Don’t you think you’re exaggerating just a bit, buddy?
ARTHAS, GRID, PEYTON, AND MUPPET ALWAYS GET THEIR MEALS. WHEN IS IT GOING TO BE MY TURN?
YOU LOVE THEM MORE THAN ME, DON’T YOU?
Don’t be silly…….hey, are you tracking all these meals on a calendar or something?
DUH….OF COURSE I DO. IT’S THE ONLY WAY I CAN GUARANTEE THAT I DON’T GET SHAFTED BY YOUR WHOLE MEAL SELECTION PROCESS. I HAVE TO SAY THAT YOUR CURRENT METHOD SEEMS SERIOUSLY INDIFFERENT TO MY NEEDS!
You're kidding right?
Don't tell me….you suspect that a vast right-wing conspiracy is at work, plotting to continually deny you your favorite meal.
HEY, I'M JUST CALLING IT LIKE I SEE IT.
You, my young Padawan, are a nut-bag!
And so it was that we came to have Boris’ meal the other night. The rarely made, most often ignored, and practically forgotten, Pork Cutlet Milanese.
When Boris first fell in love with this dish, I made it as traditionally prepared in Italy, with veal cutlets. Over time however, we decided to use pork cutlets instead of the veal, primarily for budgetary reasons, although to be honest, Boris also feels better about eating pig rather than baby cow. It’s not that we won’t ever use veal for certain dishes, but when a good substitute exists, for a fraction of the cost, then we'll gladly use it. When a dish absolutely requires the real deal, such as a “Blanquette de Veau”, the deliciously creamy French veal stew, then we’ll splurge.
As you might have guessed, after the serious haranguing I got from Boris to cook this meal, I had him up to his eyeballs in raw pork before he could say oink. To his credit, he very efficiently worked his way through most of the mise for the meal. He made the lemon vinaigrette for the arugula salad, cut the baby potatoes for roasting, and trimmed, seasoned, and breaded the pork cutlets. I set him up with our largest cast iron skillet, and he cooked the cutlets perfectly while I dressed and roasted the potatoes, and visited the garden for some fresh arugula.
The kids like their Milanese very simply, with just the traditional wedge of lemon as accompaniment. I prefer mine with a lemon dressed arugula salad topping the hot, crisp cutlets. I shave some ribbons of fresh parmesan over the whole thing, and I am in heaven.
Enjoy! – Steve
Pork Cutlet Milanese
Pork cutlets (about 1/3 pound per person)
3 large eggs
1 cup all-purpose flour
2 cups panko breadcrumbs
Salt and pepper
2 lemons cut into wedges
Fresh parmesan reggiano
- Pre-heat oven to 175 degrees F, or pre-heat a warming drawer if you have one.
- In a shallow bowl, beat eggs until well blended. Pour flour into another shallow dish, and the bread crumbs into a third. Have a baking sheet ready to hold the coated cutlets.
- Season the pork well with salt and pepper. Working with 1 piece of pork at a time, dip it first in the flour, shaking off excess. Next, place the floured pork into the beaten eggs, coating completely. Finally, place the cutlet into the bread crumb mixture and gently press crumbs into the pork. Set aside on the sheet tray and continue with remaining cutlets.
- In a large skillet with high sides (cast iron is best if you have one), heat the oil to 375 degrees F over medium heat. Ready a second sheet tray to hold the cooked cutlets. Carefully place 2 pieces of breaded pork in the hot oil and fry until golden brown on both sides, about 6 minutes total. Place cooked pork on second sheet tray, season with salt and place in oven (or warming drawer) to keep warm. Continue with remaining pork until all are cooked.
- Serve with lemon wedges, and an arugula salad with a lemon vinaigrette.
Oven Roasted Baby Potatoes
1 1/2 pounds baby potatoes, quartered or halved depending on size
Olive oil to coat
1 tablespoon finely minced garlic
1 tablespoon finely minced fresh rosemary
Salt and pepper
- Preheat oven to 425 degrees F
- Place a sheet tray in the oven to pre-heat.
- In a large bowl, toss cut potatoes with enough olive oil to coat well. Season with salt and pepper.
- Remove hot sheet tray from the oven and place potatoes on it in a single layer.
- Roast for 15 minutes, remove from the oven, stir the potatoes and mix in the garlic and rosemary. Continue roasting for approximately an additional 15 minutes until the potatoes are nicely browned on all sides.