pork cutlet milanese

Pork cutlet ingredients:

• 4 boneless, pork loin chops; pounded very thin

• 2 eggs; lightly beaten

• 1 cup panko breadcrumbs

• 1/3 cup grated parmesan

• 1/2 tsp of garlic powder

• 1/2 tsp of paprika

• Salt + pepper

• 3 - 5 tbsp of olive oil

Salad ingredients:

• 3 handfuls of arugula

• Juice of 1 lemon

• 2 tbsp of high quality olive oil

• 1 cup of cherry tomatoes; sliced in half

• 1/4 cup of freshly shaved parmesan cheese

• Salt + pepper

First, we are going to want to prep the breading station for your cutlets. In one tray/plate you are going to want to do your egg mixture by whisking together your eggs with salt and pepper. Then you are going to make your breading mixture by mixing together the panko, parm, garlic powder, paprika, salt and pepper.

Now it is time to bread your cutlets! First dip your cutlets in the egg, on both sides, and then into the panko mixture, pushing the breading into the meat so it is fully coats. Place the breaded cutlets on a plate or a wire rack until you are ready to fry them.

In a cast iron skillet (or any pan you feel comfortable shallow frying in), heat your oil. You want to use enough oil to fully cover the bottom of the pan generously. Place the cutlets in two at a time (or if your pan is smaller, one at a time) and cook for about 4 minutes on each side. Since the meat is tin, you don’t need much time but you want to make sure the breading is golden brown.

Remove the golden cutlets from the pan and place them on a wire rack. Repeat until your cutlets are cooked.

While your cutlets are resting, prep your salad by tossing all of the salad ingredients together in a bowl. Adjust the seasoning to your taste.

Plate the cutlets up by laying them on a plate and topping them directly with the salad.