Pork Milanese with Arugula Salad
Let’s make the best Pork Milanese. These are tender cutlets, coated in crispy Parmesan panko crust and served with fresh arugula salad. This is a simple yet fancy dinner recipe that can be served for a weeknight meal or a family gathering.
Servings: 4 people
Calories: 570kcal
Ingredients
Ingredients for Pork Cutlets:
- 4 boneless pork chops
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- ⅓ cup Parmesan cheese freshly grated
- lemon zest from 1 lemon
- ¼ cup olive oil
- salt, pepper to taste
Ingredients for Arugula Salad:
- 6 cups baby arugula
- ¼ cup Parmesan cheese freshly shaved
- lemon juice from 1 lemon
- 1 tablespoon olive oil
- salt, pepper to taste
Instructions
- Prepare 3 separate shallow bowls. 1st bowl with ½ cup all-purpose flour. 2nd bowl with 2 whisked eggs. In a 3rd dish, mix 1 cup panko bread crumbs, ⅓ cup Parmesan cheese, and lemon zest from 1 lemon. Season each bowl with salt and pepper and set aside.
- Place the pork chops on a cutting board, trim the fat, cover with plastic wrap, and pound with a meat tenderizer until even thickness, about ⅓-inch thick. Then season with salt and pepper on both sides.
- Dredge each cutlet in flour, then eggs, and then panko/Parmesan/lemon zest mixture.
- Preheat ¼ cup olive oil in a large skillet over medium heat. Once hot, cook the cutlets for about 3-4 minutes on each side or until golden color and cooked through.
- Then transfer to a plate to drain the excess oil and cover with foil.
- Meanwhile, prepare the salad.
- In a large bowl, add 6-8 cups baby arugula, ¼ cup freshly shaved Parmesan cheese, lemon juice, and 1 tbsp olive oil. Season with salt and pepper and toss to coat evenly.
- Serve pork cutlets and arugula salad with a few extra lemon wedges.
Notes
- Make sure you pound the meat thin (¼-1/3-inches). That will ensure that it will cook quick and evenly, without burning the crust.
- Before you add the cutlets to the skillet, make sure the oil is hot. This will help the crust get crispy without overcooking the meat.
- I always like to check the internal temperature with a food thermometer, which should reach at least 145°F.
- If you have any leftovers, transfer them to an air-tight container and refrigerate for 3-4 days.
Nutrition
Calories: 570kcal | Carbohydrates: 24g | Protein: 41g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 448mg | Potassium: 701mg | Fiber: 2g | Sugar: 2g | Vitamin A: 950IU | Vitamin C: 5mg | Calcium: 272mg | Iron: 3mg
