Mastering My Mistakes: How to Make the Best Pork Milanese Dinner

Pork Milanese with Dandelion Salad

Cauliflower Soup with Herbed Goat Cheese

I used to end up with sticky clumps the size of olives on my fingers whenever I tried to bread a pork chop. Anne totally put a stop to this. Now I use one hand to dip the chop in the wet eggs and the other to dip it in the dry flour and breadcrumbs.

If you forget the proper order for breading, Anne told me, remember to start with flour to help the egg adhere. Then pack on the bread crumbs so they pass the hang test and don't fall off during frying.

For this salad, I cut my bacon into wonky, uneven slices. Anne taught me that bacon cuts more easily when it's cold, not room temperature. She also had such an elegant way of mounding the salad along the center of the chops.

When I made the garnish for Anne's soup, I tossed the brussels sprout leaves with the cauliflower florets; it seemed expedient. But the leaves burned! Anne smartly puts the sprouts and florets on different sides of the baking sheet so you can easily remove the ones thatfinish first.

Anne uses her knife to nudge the shapely cauliflower florets off the stalk. She also keeps the pieces small so that they fit in your soup spoon.

I have had blenders explode, spraying soup all over the room. I now know not to put in too many ingredients. Anne gave me one more tip: Always start on a slow speed.