Pork Milanese with Spring Kale Salad Recipe
Pork Milanese is a super old school Italian dish, but it’s more about the technique of alla Milanese. Milanese is the process of coating a thin piece of protein in flour, egg, and then bread crumbs, and then pan frying it in some olive oil. Essentially you could probably Milanese just about anything. You can absolutely use steak, or chicken but I much prefer a bone-in pork chop because after you pound it out, it’s huge which means more meat for me! SCORE! I like using a bone-in pork as well because it provides a ton more flavor and tends to be a lot juicier. Score again!
Try this classic and delicious Pork Milanese with Spring Kale Salad Recipe that is sure to wow your family and guests!
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Pork Milanese with Spring Kale Salad Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Chef Billy Parisi
Ingredients:
For the Pork:
2 1- pound bone-in pork chops
1 cup of all-purpose flour in a bowl
3 whisked eggs in a bowl
2 cups of panko of bread crumbs in a bowl
¼ cup of olive oil
2 tablespoons of unsalted butter
Kosher salt and fresh cracked pepper to taste
For the Salad:
juice of 1 lemon
¼ cup of extra virgin olive oil
2 cups of packed baby arugula
2 cups of packed baby kale
½ thinly shaven cucumbers no seeds
2 thinly shaven radishes
1/3 cup of cooked and chilled peas
8 to 10 thinly shaven cooked and chilled asparagus
¼ cup of micro greens
¼ cup of shaven parmesan cheese
Kosher salt and fresh cracked pepper to taste
Instructions:
1. Pork: Using a mallet pound the pork until it is ¼” to ½” thick in between to pieces of plastic wrap. Season it well on both sides with salt and pepper.
2. Coat the pork on both sides in the bowl of flour. Then submerge it in the whisked eggs make sure it gets completely coated. Then transfer it to the bread crumbs and press it down to make sure it is covered completely. Remove and set aside.
3. Heat the olive oil in a large frying pan over medium high heat or until it begins to lightly smoke. Add in the pork and the butter.
4. Fry the pork for 3 to 4 minutes on each side or until golden brown on both sides and cooked through out. Set aside on a plate.
5. Salad: In a large bowl whisk together the lemon juice and olive oil and then toss it with the arugula, kale, cucumbers, radishes, peas, asparagus, and salt and pepper and divide it between the two fried 6. pork chops.
7. Garnish with micro greens and parmesan.
Recipe Video:
