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.
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. 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. 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. 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. 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. Transfer cutlets to the prepared plate and let drain on each side. Repeat with remaining 2 cutlets. Just before serving, gently toss arugula with dressing and shaved Parmesan. Serve pork cutlets with salad, passing lemon wedges separately.Pork Milanese
Ingredients
Arugula Salad
Garnish
Method