Pork Paillards

Are you shocked that I'm not posting a recipe I made on the grill???  I am too, so no worries :)  I take a break from the grill every now and then, even when it's hot.  This is the perfect dish to pull me away from the grill too... I could have actually done this on the grill, but thought it probably needed a break anyway!  Funny thing is, I actually have a recipe for a grilled pork paillard!!  But I'm not going to get into that today :)  Today, it's all about cooking inside.

I have had pork paillards (also known in some areas as milanese) before, but have never made them at home.  No reason why, just always had something else I wanted to try.  The other day, Stephen posted a recipe for pork paillards and it made my mouth instantly water.  I knew I was going to have to try them...and extra points for me, I had a pork loin roast just sitting in my freezer waiting to be used.  So the first chance I got, I made them.  They were wonderful.  Simple, flavorful, moist, and not the least bit greasy.  The key, thanks to the tip from Stephen, is to make sure the oil is hot hot hot.  The hotter it is the faster it will cook and the less likely it will be that it will soak up all that grease.  Trust the cooking time on this too...anything longer and you are bound to get really dry pork and nobody likes that!  Remember you are pounding the pork really thin, so it's going to cook really fast.  Trust me...this is one worth trying!

Pork Paillards
Ever so slightly adapted from The Obsessive Chef
Printable Recipe 
Ingredients:
1 lb. pork loin chops
smoked paprika
black pepper
salt (I used sea salt)
all-purpose flour
1 egg, lightly beaten
2-3 cups Panko bread crumbs
vegetable oil

Directions:
One by one, put the pork pieces into a freezer bag and pound them very thin, less than ¼” if you can manage it. (I actually cut mine from a pork loin roast, so I cut them really thin so I didn't have to pound them flat)

Once flattened, season the pork with salt and pepper. Press it with your fingers to help it adhere.  Season one side with smoked paprika. (smoked paprika can easily hijack a dish so seasoning one side is the way to go). Using a sieve, sprinkle both sides with flour.  Dredge the pork in the egg and then the panko, pressing to get a good coating. When finished put the rack on a plate and refrigerate. This can be done way ahead, just be sure to take the pork out 30 minutes before cooking.

In a large skillet heat 1/8” maximum of cooking oil (I added 1/2 tablespoon of bacon grease then added the oil to reach the max level) over medium-high heat (7 of 10 on my burner dial) until very hot. The oil is ready when a pinch of flour sizzles energetically when dropped in.  Carefully lay in the breaded pork (in batches as necessary, keeping cooked pieces in a warm oven until everything's done. Cook 45 seconds to 1 minute only. Turn with tongs. Cook another minute more. Remove to a plate covered with paper towel to drain for 1 minute. Serve immediately and enjoy!