Italian · Dinner
Milan Style Veal Steak
Pork loin cutlet pounded thin, dredged in egg and breadcrumbs, then pan-fried in butter until golden and crisp. Served Milanese-style with fresh arugula and cherry tomato salad dressed in lemon and olive oil, finished with shaved Parmesan cheese.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
530Calories
43.8gProtein
28.3gFat
25.1gCarbs
2.2gSugar
1.6gFiber
642mgSodium
78mgChol
12.9gSat Fat
642mgPotassium
234mgCalcium
2.9mgIron
0.8mcgVitamin B12
12mgVitamin C
protein-rich
low-cholesterol
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pound the pork loin cutlet between plastic wrap to 1/4 inch thickness. Season with salt and pepper, dip in beaten egg, then coat thoroughly with dried breadcrumbs on both sides.
2
Fry
Melt butter in a skillet over medium heat until foaming. Lay in the cutlet and fry 3 to 4 minutes per side until deep golden brown and firm when pressed.
3
Toss
Combine the arugula and halved cherry tomatoes in a bowl with lemon juice, olive oil, and a pinch of salt until lightly glistening.
4
Plate
Set the cutlet on a plate, pile the salad over one side, scatter shaved Parmesan across the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork loin cutlet
- 22 eggs
- 1 1/2 cup150g dried breadcrumbs
- 4 tbsp56g butter
- 1 oz28g Parmesan, shaved
- 22 small handful (40g) arugula
- 88 cherry tomatoes
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
