Pork Milanese
By Ashley MoorePublished on March 6, 2017
Time
40 minutes
Yield
Serves 4
Ingredients
1 tablespoon plus 1 cup olive oil ½ teaspoon grated lemon zest plus 2 teaspoons juice plus lemon wedges for servingSalt and pepper 1 (12- to 16-ounce) pork tenderloin, trimmed½ cup all-purpose flour 2 large eggs 1 cup panko bread crumbs ¼ cup grated Parmesan cheese, plus 1 ounce shaved with vegetable peeler2 tablespoons chopped fresh parsley 4 ounces (4 cups) baby arugula
Before You Begin
Traditionally, this dish is served with a dressed arugula salad, but you can serve it with pasta or potatoes if you prefer.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 200 degrees. Whisk 1 tablespoon oil, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl; set dressing aside.
- Cut tenderloin crosswise into 4 equal pieces. Stand pieces cut side up on cutting board, cover with plastic wrap, and pound with meat pounder to even 1/4-inch thickness. Pat cutlets dry with paper towels and season with pepper.
- Place flour in shallow dish. Lightly beat eggs in second shallow dish. Combine panko, grated Parmesan, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper in third shallow dish.
- Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess; dip in eggs, allowing excess to drip off; and coat with panko mixture, pressing gently to adhere. Transfer to large plate.
- Set wire rack in rimmed baking sheet. Line large plate with triple layer of paper towels. Heat remaining 1 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and cook until deep golden brown and cooked through, 2 to 3 minutes per side, gently pressing on cutlets with spatula to ensure even browning.
- Transfer cutlets to prepared plate and let drain on each side for 15 seconds, then transfer to prepared rack and place rack in oven to keep cutlets warm. Repeat with remaining 2 cutlets.
- Just before serving, gently toss arugula with shaved Parmesan and dressing. Serve pork with salad, passing lemon wedges separately. At end of step 4, cutlets can be wrapped in plastic wrap and refrigerated for up to 2 hours before frying.
to make ahead
Time
40 minutesYield
Serves 4Ingredients
1 tablespoon plus 1 cup olive oil
½ teaspoon grated lemon zest plus 2 teaspoons juice plus lemon wedges for serving
Salt and pepper
1 (12- to 16-ounce) pork tenderloin, trimmed
½ cup all-purpose flour
2 large eggs
1 cup panko bread crumbs
¼ cup grated Parmesan cheese, plus 1 ounce shaved with vegetable peeler
2 tablespoons chopped fresh parsley
4 ounces (4 cups) baby arugula
Test Kitchen Techniques
Ingredients
1 tablespoon plus 1 cup olive oil
½ teaspoon grated lemon zest plus 2 teaspoons juice plus lemon wedges for serving
Salt and pepper
1 (12- to 16-ounce) pork tenderloin, trimmed
½ cup all-purpose flour
2 large eggs
1 cup panko bread crumbs
¼ cup grated Parmesan cheese, plus 1 ounce shaved with vegetable peeler
2 tablespoons chopped fresh parsley
4 ounces (4 cups) baby arugula
Test Kitchen Techniques
Ingredients
1 tablespoon plus 1 cup olive oil
½ teaspoon grated lemon zest plus 2 teaspoons juice plus lemon wedges for serving
Salt and pepper
1 (12- to 16-ounce) pork tenderloin, trimmed
½ cup all-purpose flour
2 large eggs
1 cup panko bread crumbs
¼ cup grated Parmesan cheese, plus 1 ounce shaved with vegetable peeler
2 tablespoons chopped fresh parsley
4 ounces (4 cups) baby arugula
Test Kitchen Techniques
Why This Recipe Works
For tender, crispy pork cutlets, we cut a pork tenderloin into four equal pieces and pounded them thin. We then coated these cutlets in flour, egg, and a flavorful breading studded with grated Parmesan cheese, chopped fresh parsley, and lemon zest. After pan-frying the cutlets until they were golden brown, we served them alongside peppery arugula that we dressed with a tangy lemon vinaigrette and sprinkled with shaved Parmesan cheese.
Before You Begin
Traditionally, this dish is served with a dressed arugula salad, but you can serve it with pasta or potatoes if you prefer.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 200 degrees. Whisk 1 tablespoon oil, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl; set dressing aside.
- Cut tenderloin crosswise into 4 equal pieces. Stand pieces cut side up on cutting board, cover with plastic wrap, and pound with meat pounder to even 1/4-inch thickness. Pat cutlets dry with paper towels and season with pepper.
- Place flour in shallow dish. Lightly beat eggs in second shallow dish. Combine panko, grated Parmesan, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper in third shallow dish.
- Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess; dip in eggs, allowing excess to drip off; and coat with panko mixture, pressing gently to adhere. Transfer to large plate.
- Set wire rack in rimmed baking sheet. Line large plate with triple layer of paper towels. Heat remaining 1 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and cook until deep golden brown and cooked through, 2 to 3 minutes per side, gently pressing on cutlets with spatula to ensure even browning.
- Transfer cutlets to prepared plate and let drain on each side for 15 seconds, then transfer to prepared rack and place rack in oven to keep cutlets warm. Repeat with remaining 2 cutlets.
- Just before serving, gently toss arugula with shaved Parmesan and dressing. Serve pork with salad, passing lemon wedges separately. At end of step 4, cutlets can be wrapped in plastic wrap and refrigerated for up to 2 hours before frying.
to make ahead
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