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Pork Milanese with Lemon Parmesan Arugula

Pork Milanese with Lemon Parmesan Arugula
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Pork Milanese with Lemon Parmesan Arugula is a crispy, tangy, and satisfying dish combining perfectly breaded pork cutlets with a fresh arugula salad brightened by lemon juice and topped with savory shaved Parmesan. Quick to make and full of vibrant flavors, this recipe is ideal for a busy weeknight or an impressive weekend meal.

Ingredients

Scale

Main Ingredients

  • 4 thinly sliced pork cutlets (about 1/4 inch thick)
  • 1/2 cup all-purpose flour
  • 2 large eggs, whisked
  • 1 cup panko breadcrumbs (or gluten-free breadcrumbs for gluten-free option)
  • 2 cups fresh arugula
  • 2 tablespoons fresh lemon juice
  • 1/3 cup shaved or grated Parmesan cheese (omit or substitute for dairy-free option)
  • 3 tablespoons olive oil (for frying and dressing)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the pork cutlets: Trim any excess fat from the pork cutlets and pound them gently to about 1/4-inch thickness for even cooking and tender results.
  2. Set up your breading station: Arrange three shallow dishes: place flour in the first, whisked eggs in the second, and seasoned panko breadcrumbs in the third.
  3. Bread the pork: Dredge each cutlet in flour, shaking off excess, then dip into the egg wash, and finally coat thoroughly with breadcrumbs on both sides.
  4. Fry the cutlets: Heat olive oil in a large skillet over medium heat. Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
  5. Prepare the arugula salad: Toss fresh arugula with olive oil, freshly squeezed lemon juice, salt, and pepper. Top generously with shaved Parmesan cheese.
  6. Assemble and serve: Plate the crispy pork cutlets alongside or on top of the lemon Parmesan arugula salad for an attractive and delicious presentation.

Notes

  • Pound pork cutlets evenly to ensure uniform cooking and avoid dryness or undercooked spots.
  • Use panko breadcrumbs for a lighter, crunchier coating that holds up well when frying.
  • Maintain medium heat when frying to prevent burning the breadcrumbs or undercooking the pork.
  • Add lemon juice fresh to the arugula just before serving to keep it crisp and vibrant.
  • Drain fried cutlets on paper towels to retain crispness and reduce greasiness.
  • To bake instead of frying, spray breaded cutlets with oil and bake at 425°F (220°C) for 15-20 minutes, flipping halfway through.
  • For a gluten-free version, use gluten-free breadcrumbs or crushed nuts as a substitute.
  • To make dairy-free, omit Parmesan or use a dairy-free cheese alternative.

Nutrition

Keywords: Pork Milanese, Lemon Parmesan Arugula, breaded pork cutlets, Italian recipe, quick dinner, crispy pork, weeknight meal, gluten free option

Find it online: https://lillysplate.com/pork-milanese-with-lemon-parmesan-arugula/