Pork Milanese

Pork Milanese is traditionally served with lightly dressed arugula, however, you can serve it with potatoes or pasta if you prefer. This dish is a good choice for a quick weeknight dinner.

Pork Milanese

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 pork cutlets, trimmed
  • 1 cup of olive oil
  • 1/2 teaspoon of grated lemon zest
  • 1/2 cup of all-purpose flour
  • 2 large eggs
  • 1 cup of panko bread crumbs
  • 1/4 cup of grated Parmesan cheese
  • 2 tablespoons of chopped fresh parsley
  • salt & pepper
Arugula Salad
  • 1 tablespoon of olive oil
  • 2 teaspoons of lemon juice
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 4oz / 113g of baby arugula
  • 1oz /  30g of Parmesan shaved with a vegetable peeler
Garnish
  • lemon wedges

Method

  1. In a small bowl whisk together 1 tablespoon of olive oil, lemon juice, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Set dressing aside. Rinse and spin dry the arugula.

  2. Rinse the pork cutlets and pat dry with a paper towel. Place pork between two pieces of plastic wrap or in a large freezer bag. Using a meat pounder, gently pound until evenly thin. Season with salt and pepper.

  3. Place flour in a shallow dish. In a second shallow dish lightly beat the eggs. In a third dish combine panko, grated Parmesan, parsley and lemon zest.

  4. Taking 1 cutlet at a time, dredge cutlets in flour; shaking off excess; dip in eggs; allowing excess to drip off; and coat with panko mixture, pressing gently to adhere. Transfer on a large plate.

  5. Line a large plate with a triple layer of paper towels. In a large skillet heat up 1cup of olive oil over medium-high heat. Place 2 cutlets in skillet and cook until deep golden brown and cooked through, 2 – 3 minutes per side, gently pressing on cutlets with a spatula to ensure an even browning.

  6. Transfer cutlets to the prepared plate and let drain on each side. Repeat with remaining 2 cutlets.

  7. Just before serving, gently toss arugula with dressing and shaved Parmesan. Serve pork cutlets with salad, passing lemon wedges separately.

 

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