Crispy Pork Milanese with Arugula and Lemon

• 4 thin pork cutlets
• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper
• 1/4 cup olive oil
• 4 cups fresh arugula
• 2 lemons, cut into wedges
• 2 tablespoons unsalted butter (optional)

Steps

1. 1 Preheat oven to 200°F (93°C) to keep cooked cutlets warm.
2. 2 Season pork cutlets with salt and pepper.
3. 3 Set up a breading station: flour in one dish, beaten eggs in another, and panko mixed with garlic powder in the third.
4. 4 Dip each cutlet into flour, then egg, and finally panko, ensuring even coating.
5. 5 Heat olive oil in a large skillet over medium-high heat.
6. 6 Cook cutlets until golden brown and crispy, about 3-4 minutes per side. Transfer to oven to keep warm.
7. 7 Toss arugula with lemon juice from one wedge and a pinch of salt.
8. 8 Serve pork cutlets with arugula salad and lemon wedges on the side.

Equipment

• Large skillet
• Oven
• Tongs
• Baking sheet

Variations

• Substitute chicken cutlets for pork for a lighter option.
• Add grated Parmesan to the breadcrumbs for extra flavor.

Substitutions

• Use Italian breadcrumbs if panko is unavailable.
• Replace pork with chicken for a poultry option.

Pairings

• Serve with a crisp Pinot Grigio.
• Add a side of lemon-infused olive oil for dipping.

Nutrition

Tips

• For extra crispiness, chill breaded cutlets in the fridge for 30 minutes before cooking.
• Add a knob of butter to the skillet for richer flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven.

Freezing: Freeze uncooked breaded cutlets in a single layer for up to 1 month. Thaw overnight in the fridge and cook as directed.

Serving Suggestions

• Pair with a side of roasted potatoes or a simple pasta.
• Finish with a squeeze of lemon for brightness.

FAQ