Rosemary Pork Milanese

• Rosemary Pork Milanese
• 4 Thin cut boneless Pork Chops
• 2 Cups of Plain Italian Breadcrumbs
• 1 Large Egg
• 2 Tablespoons Parmigiano-Reggiano Cheese
• 1 tablespoon Fresh Rosemary (Finely chopped) and one sprig reserved
• 1 teaspoon Kosher Salt
• 1 Clove of Garlic Peeled
• 1 tablespoon Unsalted Butter
• 1/3 cup Extra Virgin Olive Oil
• Quinoa
• 1 cup Quinoa (Rinsed under cold tap water)
• 1-1/4 cups Water
• 2 Cups Fresh Corn Kernels
• 1 Large handful of Dandelion Greens (Torn into small pieces)
• 1 Lemon (zest and juice)
• 1/4 Clove of garlic grated on a zester
• 1/3 cup Extra Virgin Olive Oil
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Agave syrup
• 1 Pinch Maldon Flake Sea Salt

1. Season the pork with Kosher salt and black pepper on both sides, make sure you pat any excess moisture with a paper towel. (Use thin cutlets which have been pounded or sliced thin, preferably 1/4" thick)
2. Season the breadcrumbs with Kosher salt, black pepper, and the chopped rosemary. I like to chop the rosemary as fine as I can. In another bowl beat the egg with the Parmigiano-Reggiano cheese, and season with salt and pepper.
3. Bread the cutlets by dipping in the egg followed by the breadcrumbs. Make sure you pack on the breadcrumbs nicely. Set aside in refrigerator to let the breading adhere.
4. In a frying pan heat the Extra Virgin olive oil, butter, one sprig of rosemary, and a clove of garlic on medium flame until you smell the essence that it gives off. Add in the pork chops and let them turn golden about 2-3 minutes, once you turn them they need very little time to finish cooking on the other side. Spoon or "arroser" some of the oil and butter onto each cutlet as it cooks. The butter will give you a nice golden exterior.
5. Set each cutlet on a paper towel and sprinkle with a pinch of Maldon Sea Salt. Place in a warm oven to rest while you prepare the rest of your meal.
6. In a sauce pan, add the water and salt, bring to a simmer, and add the Quinoa. Cover and simmer for 12 minutes, then remove from heat and let stand for five minutes.
7. For the dressing add the Lemon zest/juice, garlic, agave syrup, salt, and pepper. Whisk in the Extra Virgin Olive oil.
8. Add some of the dressing to the corn kernels and Dandelion greens, toss gently.
9. Fluff the Quinoa, and add a large spoonful to the corn and dandelion greens salad. Fold in gently, tasting for seasoning, add additional dressing if needed.

rosemary, chops, italian breadcrumbs, egg, cheese, rosemary, kosher salt, garlic, butter, olive oil, quinoa, quinoa, water, fresh corn, handful of dandelion, lemon, garlic, olive oil, kosher salt, syrup, salt

Taken from food52.com/recipes/19101-rosemary-pork-milanese (may not work)