Pork Milanese with Garlic Spincah Rigatoni

• 5 tablespoons butter
• 1/2 Spanish onion thinly sliced
• 1/2 teaspoon dried basil
• 1 head garlic roasted
• 1/4 cup Parmesan cheese, divided
• 1/2 cup frozen spinach
• 1/2 pound rigatoni, cooked
• 4 pork loin chops, 4 ounces each
• 1/2 cup milk
• 1 cup flour
• 3 eggs seasoned with salt and pepper
• 1/2 cup fresh bread crumbs
• 2 cups mesclun salad
• 1 1/2 tablespoons red wine vinegar, or lemon juice
• 1/2 cup plus 3 tablespoons olive oil

1. Brown 2 tablespoons of butter in a saute pan.
2. Add the onion and saute then add basil.
3. Next, add the roasted garlic, 2 tablespoons Parmesan and spinach.
4. Add cooked pasta, season with salt and pepper and garnish with Parmesan.
5. Butterfly the pork chops and pound them thin between 2 sheets of plastic wrap.
6. Separate milk, flour, seasoned eggs and breadcrumbs into 3 separate bowls.
7. Dip each pork chop in the milk first, then flour next eggs and last the bread crumbs.
8. Saute until golden brown on both sides.
9. Garnish with mesclun salad, a sprig of onion, red wine vinegar juice and olive oil.

butter, onion, basil, garlic, parmesan cheese, frozen spinach, rigatoni, pork loin chops, milk, flour, eggs, bread crumbs, mesclun salad, red wine vinegar, olive oil

Taken from www.foodnetwork.com/recipes/pork-milanese-with-garlic-spincah-rigatoni-recipe.html (may not work)