Pork Milanese Recipe
Indulge in our Pork Milanese, a succulent, breaded pork cutlet that is pan-fried to golden perfection. Each bite offers a delightful crunch, complemented by a zesty lemon caper sauce that elevates the dish to new heights. Served alongside a fresh arugula salad, this Italian classic is sure to satisfy your cravings and transport you to the streets of Milan with every mouthwatering bite.
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Ingredients
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General
Pork Cutlet
Lemon Caper Sauce
Arugula Salad
Method
Prepare the Pork Cutlets
Tenderize the Pork
Place the pork cutlets between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the cutlets to an even thickness of about 1/4 inch.
Season the Pork
Season both sides of the pork cutlets with salt and pepper to taste.
Bread the Pork Cutlets
Prepare Breading Station
Set up three shallow dishes: one with all-purpose flour, the second with beaten eggs, and the third with Italian-style breadcrumbs.
Dredge the Cutlets
Dredge each pork cutlet first in the flour, then in the beaten eggs, and finally in the breadcrumbs, pressing gently to help the crumbs adhere. Set aside on a plate.
Cook the Pork Cutlets
Heat the Oil
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering.
Fry the Cutlets
Working in batches if necessary, fry the breaded pork cutlets until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Make the Lemon Caper Sauce
Sauté the Aromatics
In a small saucepan over medium heat, melt 1 tablespoon of butter. Add minced garlic and cook for 30 seconds until fragrant.
Prepare the Sauce
Add the juice of one lemon and two tablespoons of capers. Let simmer for 1-2 minutes. Stir in 1 tablespoon of additional butter to finish the sauce, then remove from heat.
Prepare the Arugula Salad
Assemble the Salad
In a mixing bowl, toss fresh arugula with a drizzle of olive oil, freshly squeezed lemon juice, salt, and pepper to taste.