Pork Milanese
Tender pork cutlets breaded and fried until golden, then topped with fresh arugula, tomatoes, and a squeeze of lemon. A classic Italian dish that's crispy, light, and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 38g
Ingredients
- 2 pieces (4 oz each) pork cutlets (or thin-sliced pork loin)
- ½ cup all-purpose flour
- 2 whole large eggs
- ¾ cup panko breadcrumbs
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp olive oil
- 2 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1 whole lemon, cut into wedges
- 2 oz Parmigiano-Reggiano, thin shaves
Instructions
- 1
Place pork cutlets between plastic wrap and pound gently with a meat mallet to an even 0.25-inch thickness.
- 2
Set up three shallow bowls with flour in the first, beaten eggs in the second, and panko mixed with salt and pepper in the third.
- 3
Coat each pork cutlet in flour, shake off excess, dip in egg, then press into panko mixture on both sides. Place on a plate.
- 4
Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
- 5
Carefully place breaded pork into the hot oil and cook 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
- 6
Divide arugula and tomatoes between two plates. Top each with a crispy pork cutlet.
- 7
Garnish with Parmigiano-Reggiano shaves and serve with lemon wedges on the side.
Tools you’ll need
- meat mallet
- plastic wrap
- three shallow bowls
- 12-inch stainless steel skillet
- tongs
- paper towels
- chef's knife
- cutting board
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