Pork Milanese With Arugula Salad Recipes

PORK MILANESE WITH ARUGULA SALAD

Steps:

• In a small bowl, whisk together garlic, lemon juice, and olive oil and season with salt and pepper; set dressing aside. Place flour in a small bowl. Season pork with salt and pepper and dredge in flour, shaking off excess.
• In a large skillet, heat vegetable oil over medium-high. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not overcrowd pan). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to a large platter.
• In a large bowl, toss arugula, radicchio, and onion with dressing, then top cutlets with salad.

SHORTBREAD-CRUSTED PORK MILANESE

Steps:

• For the arugula and vinaigrette: Whisk together the mustard, vinegar, shallots, oregano and garlic in a large bowl. Drizzle in the olive oil and whisk to combine. Set aside.
• For the pork: Put the panko, Parmigiano-Reggiano, oregano and cookies in a food processor and pulse until finely ground. Transfer to a shallow dish. Put the eggs and flour in separate shallow dishes.
• Season the pork on both sides with salt and pepper. In order, dip one of the cutlets first in the flour, then in the egg and finally in the cookie mixture, being sure to shake off any excess after each step. Repeat with the other cutlet.
• Heat the butter, thyme and sage in a large saute pan over medium-high heat. When hot, add the cutlets and lower the heat to medium low. Slowly brown the cutlets on one side, about 3 minutes. Flip and repeat on the other side. Drain on a rack and immediately season with salt and pepper.
• Toss the arugula in the vinaigrette and season with salt and pepper. Divide the pork cutlets and salad between plates.

PORK MILANESE

Steps:

• Season the pork chops all over with salt and pepper. Pulse the bread in a food processor to make coarse crumbs (you should have about 3 cups). Transfer the breadcrumbs to a shallow baking dish and toss with the cheese, parsley and rosemary. Whisk the eggs in a shallow bowl. Put the flour in another shallow bowl. Dredge each chop in the flour, then dip in the beaten eggs and coat in the breadcrumb mixture, pressing so the coating sticks.
• Heat 1/4 inch olive oil in a large skillet over medium heat. Working in batches, cook the pork chops until golden brown and cooked through, 2 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.
• Toss the arugula and tomatoes in a bowl with 1 tablespoon olive oil, and salt and pepper to taste. Divide the pork chops among plates and season with salt. Serve with the arugula salad and lemon wedges.

PORK MILANESE RECIPE

Steps:

• Serve them hot with chopped parsley, a squeeze of lemon, and grated Parmesan cheese, along with a fresh arugula salad. White wine won't hurt either!

PORK CHOP MILANESE WITH ARUGULA AND TEARDROP TOMATOES

Steps:

• 1 Remove the bones from the pork chops. Using a meat mallet, carefully pound the pork chops until they are uniformly 1/4 inch thick. Season the pork chops with salt and pepper. Dip each chop into the beaten eggs, allowing excess to drip off. Dredge each chop in the bread crumbs and set on a plate.
• 2 In a 14- to 16-inch sauté pan, heat 1/4 cup of the olive oil over medium heat until just smoking. Add the butter and allow it to foam for 10 to 15 seconds. Place the chops in the pan and cook until light golden brown on one side, about 5 minutes. Using tongs, carefully turn the chops and cook on the other side until light golden brown, about 5 more minutes. Add more oil if necessary, 1/2 tablespoon at a time, to avoid scorching the breading.
• 3 In a large bowl, combine the arugula and tomatoes. Add the remaining 3 tablespoons of olive oil, the lemon juice, and salt and pepper and toss to coat the greens.
• 4 Place one pork chop on each of four warmed dinner plates. Divide the arugula salad evenly among the plates, place a lemon wedge on each plate, and serve immediately.

VEAL MILANESE WITH ARUGULA SALAD RECIPE

Steps:

• Place flour in one shallow bowl or pie plate and beaten egg in a second. Combine parmesan and breadcrumbs in third and season to taste with salt and pepper.
• Dredge veal in flour, then egg. Allow excess egg to drip off, then transfer to breadcrumbs. Turn to coat evenly, pressing crumbs so they adhere. Transfer scallopini to a large plate.
• Add oil to a small skillet and heat over medium-high heat until shimmering and corner of veal dipped in oil immediately starts bubbling. Carefully add one piece of veal to hot oil. Cook, swirling pan occasionally until golden brown on first side, about 1 1/2 minutes. Carefully turn with tongs and cook until second side is golden brown, about 1 minute longer. Adjust heat as necessary to prevent oil from burning-veal should bubble steadily. Transfer veal to paper towel-lined plate and season immediately with salt. Drain on a paper towel. Repeat with second veal scallopino
• Toss arugula, tomatoes, basil and extra parmesan shavings in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper. Serve veal and salad immediately.

PORK MILANESE

Steps:

• With your hand at least 12 inches away, lightly sprinkle salt and black pepper on all sides of the meat in a single layer.
• In a large bowl, season coarsely crush panko with Italian seasoning, garlic powder, and parmesan cheese. Stir to combine. In another bowl, lightly beat the egg.
• Dip the meat in egg wash then gently shake off excess. After that, thoroughly coat the meat with breadcrumbs and shake off excess.
• In a large skillet, heat oil over medium-high heat. Gently lay the breaded pork in your pan. Do not overcrowd the pan. Turn the meat over when it's lightly golden browned, about 2 minutes on each side or longer until cooked through. Do not overcook.
• Remove the cooked pork cutlet from the pan and set it on dry paper towels to absorb the excess oil. Let the pork rest for at least 3 minutes before serving. Serve with lemon wedges and/or arugula salad. Enjoy!