Pork Milanese with Arugula Salad
Ingredients
- 4-6 pork loins boneless
- 2 cups of chopped fresh parsley some for cooking some for garnish
- 3 eggs
- 1 cup of flour all purpose
- 1/2 cup italian breadcrumbs
- 1/2 cup of panko breadcrumbs
- 4 oz Block Parmesan or Pecorino Romano cheese some for pork and salad
- 1 lemon
- salt & pepper to taste
- 2 tbsp of canola or vegetable oil, 1 tsp of olive oil, 1-2 tbsp of butter (slated)
- Salad:
- 4 cups of arugula and a handful of fresh basil chopped
- 1/2 cup of cherry tomatoes
- 1/4 of a sweet onion
- 1/4 cup of sliced black olives
- 1-2 oz of paper thin pecorino romano
- 1/2 cup of cubed mozzarella cheese
Instructions
- Clean your pork loins, pat them dry, and make sure they are room temperature. Then use parchment paper underneath and on top of the pork loins and pound them out with a meat mallet or anything that can flatten the emat (rolling pin, muddle, bottle of wine)
- Make an assembly line to dredge your pork chops in this order
- Flour (season with salt and pepper)
- Eggs (whisk and add salt, pepper and pecorino romano cheese)
- Both types of bread crumbs mixed with the fresh parsley and pecorino romano cheese and cracked black pepper
- Dredge your pork loins into the mixtures above in that order while shaking off any excess from the meat after each dip and flip
- Set stovetop at medium-high heat and add the canola oil
- Brown the pork loins on each side at medium heat (about 5-7 minutes each side)
- Add the olive oil and butter after you flip the pork once to brown on the other side
- Remove once the pork loins are brown and cooked through
- Prepare all of the ingredients for the salad. Add all of the ingredients and use a box grater to slice your onion and pecorino romano in paper thin slices.
- Toss the salad with a simple red wine vinegaratte
- I use olive oil, red wine vinegar, juice of ½ lemon, salt, pepper, & a spoonful of minced garlic
Notes
- When shallow-frying your breaded pork loins use 3 fats. Vegetable or Canola oil, a drop of olive oil, and a tbsp of butter. The canola oil is so you do not burn your pork while frying and the olive oil and butter are for flavor.
- As with all proteins, make sure your pork loins are patted dry of any moisture and at room temperature before preparing. This will result in juicy moist pork loins.
- When browning, make sure you do NOT move the meat around in the skillet. Let the meat brown in peace! =-) Don’t mess with it! About 5-7 minutes per side.
- Dressing video above: here are my measurements: about a 1/2 cup of extra virgin olive oil ( a little less), 3 tbsp of red wine vinegar, juice of 1/2 a lemon, buy the squeeze minced garlic (it is in packed in oil and it makes the dressing so good) 1 tbsp of that, and salt and LOTS of cracked black pepper to taste
- The squeeze garlic I use: https://amzn.to/3drmqqK
Tried this recipe?Let us know how it was!