Pork Collar Milanese / Ezio’s, Miami Beach

The Chef: Carlo Mirarchi The Restaurant: Ezio s, Miami Beach The Dish: Pork Collar Milanese Ingredients: 1 1/2 lbs pork collar, sliced 1/2 inch thick Kosher salt Black pepper 1 cup cold water 1/2 tsp baking soda 2 cups panko 1/2 cup flour Neutral oil, for shallow frying Lemon, to serve Method of Preparation: Pound pork collar between plastic to 1/4 inch thick. Season with kosher salt and black pepper. Whisk cold water and baking soda together into a thin batter. Mix panko and flour in a tray. Season lightly with salt and pepper. Dip pork in the baking soda batter, let excess drip off, then press firmly into the flour then transfer to panko bread crumbs on both sides. Rest breaded pork on a rack for 10 minutes. Shallow fry in neutral oil over medium-high heat, 3 to 4 minutes per side, until deep golden and crisp. Rest on a rack, finish with salt, serve with lemon. Ezio s580 72nd St, Miami Beach, FL 33141(786) 607-3899