Pork Milanese
Crispy breaded pork cutlets with a refreshing lemon arugula salad
Ingredients
Instructions
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Prepare the porkPlace each pork chop between two sheets of plastic wrap and pound with a meat mallet to 1/4-inch thickness. Season both sides generously with salt and pepper.
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Set up the breading stationArrange three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan cheese, parsley, and lemon zest. Season each with a pinch of salt and pepper.
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Bread the cutletsDredge each pork cutlet first in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off, then press firmly into the breadcrumb mixture, ensuring an even coating on both sides.
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Cook the cutletsHeat vegetable oil in a large skillet over medium-high heat. When hot, cook the breaded cutlets for 3-4 minutes per side until golden brown and crispy. Work in batches if necessary to avoid overcrowding. Transfer to a paper towel-lined plate to drain excess oil.
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Prepare the saladIn a large bowl, combine arugula, cherry tomatoes, and red onion. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour dressing over the salad and toss gently to coat.
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ServePlace each pork Milanese on individual plates and top with a generous portion of the arugula salad. Serve immediately with lemon wedges on the side for squeezing over the cutlets.
Nutritional Information
520
Calories
per serving
38
Protein
g per serving
32
Carbohydrates
g per serving
25
Total Fat
g per serving
6
Saturated Fat
g per serving
3
Fiber
g per serving
5
Sugar
g per serving
720
Sodium
mg per serving
15
Vitamin C
% daily value
3.5
Iron
mg per serving
Pork Milanese is Also Known As
Cotoletta alla Milanese, Costoletta alla Milanese, Milanese Pork Cutlets or Italian Breaded Pork Chops
