Sous Vide Ultimate Pork Milanese

When cooking, it's rare that I get a "wow" from my wife (I know, I know) - but this dish really did the trick. In fact, she made me write this recipe immediately, so I didn't forget a step.

Author

Mike Castaneda

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

Prep Time: 00:30

Recipe Time: 00:40

Temperature : 155F / 68.3C

Ingredients

• 1 (8-ounce) boneless pork chop, about 1-inch thick
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 cup panko bread crumbs
• 1/2 (3.2-ounce) package dry ranch
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon chili garlic sauce
• 2 tablespoons unsalted butter
• 2 sprigs fresh rosemary
• 1 clove garlic, smashed
• Spring salad mix, for serving
• Shaved Parmesan, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 155ºF (68ºC).
2. Cut pork chops in half horizontally to form two pork chops, each about 1/2-inch thick. Cover pork chop halves with plastic wrap and pound to 1/8- to 1/8-inch thickness.
3. Season the pork chops with salt and pepper. Place in a large zipper lock or vacuum seal bag and seal using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 40 minutes.
4. Meanwhile, prepare the dredging mixtures. Place the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, beat the eggs together until well mixed. In a third shallow bowl, mix the panko with the dry ranch powder.
5. Prepare the mustard sauce: In a small bowl, mix together the mustard, honey, and chili sauce. Season to taste with salt and pepper.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the pork chops from the bag and pat very dry with paper towels.
2. To prepare for frying, dip the pork chops first in the flour mixture and toss to coat. Shake the chops to remove excess flour and the dip chops into the eggs. Transfer the egg-coated chops to the panko and turn to coat. Transfer to a plate.
3. Melt the butter in a large cast iron skillet over medium-high heat. Add the garlic and rosemary.
4. When the butter stops foaming, add the chops and cook until well-browned and crisp on both sides, about 3 minutes total. Transfer to a serving plate.
5. Garnish chops with salad mix, Parmesan, and honey mustard sauce. Serve.