Pork Milanese

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.