The Dish: Stella -- Pork milanese

PORK MILANESE
8 oz. Cut of Pork Loin, (butterflied and pounded thin)
Panko Bread Crumbs
Roma Tomatoes
Burrato Mozzarella
Grated Parmesan Cheese
Chopped garlic
Extra Virgin Olive Oil
Parsley
Oregano
Thyme
Salt and Pepper
Chicken stock
Butter

Trim pork loin and cut a 8 oz. portion butterfly and pound 8 oz. portion until about 1/4 inch thick season both sides with salt and pepper. On a separate plate, put pork into breadcrumbs and cover both sides well. Fry in a large sauté pan using olive oil. When brown on both sides, place burrato mozzarella and Parmesan cheese on top and place broil until golden brown (about 5 minutes). Serve over tomato ragu.

TOMATO RAGU:
**YOU MAY SUBSTITUTE WITH CANNED TOMATOES***

Cut tomatoes in half and place in a large mixing bowl in separate bowl combine garlic, olive oil, parsley, oregano and thyme -- all chopped -- as well as salt and pepper. Pour mixture over the tomatoes and toss to coat all tomatoes. Place skin side down on a full size sheet pan. Cook at 285 degrees, 3 1/2 to 4 hours. Peel skin and sauté filets with garlic, basil, chicken stock and butter.

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Stella
1525 Washington Street
Boston, MA 02118
617-247-7747
www.bostonstella.com