Pork Milanese
Servings 6
Equipment
- Large cast iron skillet or Large Skillet
- Wire Cooling Rack
Ingredients
- 1 pork tenderloin silverskin removed, and cut into 8 (2-inch-thick) pieces
- 2 cups panko crumbs
- ¼ cup parmesan finely grated
- ½ cup flour
- 2 large eggs well-beaten
- ½ tsp garlic powder to taste, plus more for egg & flour
- ½ tsp onion powder to taste, plus more for egg & flour
- ½ tsp dried parsley to taste, plus more for egg & flour
- Sea salt and freshly cracked black pepper to taste
- 4 tbsp vegetable oil divided
Arugula Salad:
- Fran's vinaigrette to taste
- 4 cups of arugula and spinach
- Cherry tomatoes halved
- Freshly cracked black pepper to taste
Serving:
- Parmesan shaved
- Lemon wedges
Instructions
- Prepare the pork by removing the silverskin from the tenderloin and cutting it into 8 (2-inch-thick) pieces.
- Cover the pork pieces with plastic wrap and pound gently to a ¼-inch thickness with a meat pounder.
- Make a breading assembly line using three separate shallow bowls.
- First, combine the panko crumbs and parmesan cheese in a shallow bowl, then season with garlic powder, onion powder, parsley, sea salt, and freshly cracked black pepper to taste, and mix well.
- Next, pour the flour into a bowl, then season with garlic powder, onion powder, parsley, sea salt, and freshly cracked black pepper to taste, and mix well.
- Finally, whisk together the eggs, then season with garlic powder, onion powder, parsley, sea salt, and freshly cracked black pepper to taste, and mix well.
- Dredge the pork cutlets by dipping each piece (using a fork) first into the flour mixture, then the egg mixture, then pressing the cutlets firmly into the panko-parmesan mixture on both sides until evenly coated.
- Place in an even layer on a plate, and separate the layers with parchment paper.
- Refrigerate the panko-coated cutlets, uncovered, for 30 minutes. Side Note: Don’t skip this step; it helps the coating really adhere to the pork.
- Meanwhile, make the Fran's vinaigrette if using. Set aside to let flavors mingle.
- Cook the pork cutlets by heating 2 tablespoons of oil in a cast-iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated pork cutlets directly into the HOT skillet and cook for 3-4 minutes, or until golden brown. Cook the pork in batches to prevent overcrowding the skillet.
- Carefully flip the pork cutlets over to cook for 2-3 minutes, or until golden brown. Remove to a wire cooling rack. Finish the process with the remaining pork cutlets. Side Note: Wipe out the skillet(s) between batches, THEN add more oil to the skillet(s) before cooking the remaining pork.
- Finish the pork by topping it with shaved Parmesan and lemon wedges on the side, if desired. Enjoy.
- Serve the pork milanese immediately with arugula & spinach salad tossed with some well-whisked vinaigrette to taste, then add tomatoes, shaved parmesan, and freshly cracked black pepper to taste. Enjoy.