I made this for two friends last week for a movie night. I’d like to say we watched something really serious and visceral like Her or Twelve Years a Slave. But that would be a lie. My friends and I instead met specifically to watch the ABC Family classic Revenge of the Bridesmaids.
This movie is great for many reasons, but the only pitch really needed is Raven. She’s just the absolute sassiest in this movie. The love interest is also a bit Gilmore Girls actor who I freakily recognized from his ten minutes on the former WB show. That’s my party trick. Some people can slam back shots or tie a cherry stem with their tongue. I can sniff out an old Gilmore Girls actor within seconds.
I have a lot of love for made-for-TV-movies. They’re all pretty predictable and seem to take place on the same small-town-set, and I just love them. Sure, the budget is low and the storyline usually makes no sense when you actually sit down and think about it, but sometimes I just don’t want to think when it comes to movies. I want corny jokes and attractive men – and TV movies never fail me!
You all should make this pork milanese because it literally takes under twenty minutes to make. Also, if you have some pent up aggression – which, let’s be real, we all do – going at the meat with the meat mallet is a great way to vent. I served this with some pasta, but if you want to go a healthier route it would be great with some green veggies!
4 8 oz pork chops, pounded to 1/4 inch
1 1/2 cup bread crumbs
1/3 cup parmesan cheese
1 tsp dried basil
1 tsp dried thyme
2 eggs, beaten
1/2 cup flour
1 lemon, quartered
1/3 cup vegetable oil
Mix together the bread crumbs, dried herbs, parmesan and salt and pepper in a shallow bowl. In two other shallow bowls, add respectively the beaten egg and flour. Set up on the counter in this order: flour, beaten egg, bread crumb mixture.
Heat the oil in a large saute pan. Take each pork chop and dredge lightly in the flour, dip in the egg, and then dredge in the bread crumb mixture. Cook two at a time in the heated oil, cooking for roughly 3-4 minutes on each side.
Finish the pork milanese off with a squeeze of lemon. Serve immediately.
Source: Everyday Italian