Italian · Dinner
Fried Pork Cutlet Milanese Style
A boneless pork loin cutlet pounded thin, dredged in flour, egg, and breadcrumbs, then shallow-fried in butter and oil until golden and crisp. Served with lemon wedges and a fresh arugula salad finished with shaved parmesan.
$6
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
575Calories
44.2gProtein
31.8gFat
27.1gCarbs
1.1gSugar
1.6gFiber
782mgSodium
248mgChol
11.6gSat Fat
538mgPotassium
231mgCalcium
2.4mgIron
1mcgVitamin B12
7mgVitamin C
protein-rich
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Place pork loin cutlet between plastic wrap and pound to 1/4-inch thickness. Season with salt and pepper. Set up three shallow dishes with flour, beaten egg, and panko-parmesan mixture.
2
Dredge
Coat cutlet in flour, shaking off excess, dip in egg, then press firmly into breadcrumbs until fully coated on both sides.
3
Fry
Heat butter and olive oil in a heavy skillet over medium heat until the butter foams. Lay cutlet in pan and fry 3 to 4 minutes per side until deep golden brown and crisp.
4
Rest
Transfer cutlet to a wire rack or paper towel-lined plate and rest 5 minutes until the crust sets and stays crisp.
5
Plate
Toss arugula with lemon juice and olive oil. Lay cutlet on plate, top with dressed arugula, scatter shaved parmesan over, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork loin cutlet
- 6 tbsp48g all-purpose flour
- 22 large eggs
- 1 cup100g panko breadcrumbs
- 24g24g parmesan
- 4 tbsp56g butter
- 4 tbsp56ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 small handful (40g) arugula
- 1 tsp1 tsp lemon juice, plus 1 lemon wedge to serve
- 1 tsp1 tsp olive oil, for the salad
- 20g20g shaved parmesan
