Pork Loin Milanese
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
Units
Scale
For Pork:
- 3 lbs. boneless pork loin - sliced thin
- Freshly ground black pepper
- 2 cups flour
- 2 eggs - beaten
- 1/2 cup milk
- 2 cups panko or instant potato buds
- 1/2 cup grated Parmesan cheese
- 1 tsp. fresh chopped rosemary or dried oregano
- Vegetable oil - for frying
For the Broccoli Rabe:
- 1 bunch of fresh broccoli rabe
- 1/4 cup of water
- 3 - 4 cloves of garlic - chopped
- 1/2 tsp. red pepper flakes
- 1/2 tsp. salt
- 2-3 tablespoons of Olive oil
- Grated Parmesan cheese
Fresh Vine Ripe Tomato Salad:
- 2 vine ripe tomatoes - sliced
- Salt
- Pepper
- 1/4 lemon wedge - for drizzling
- 2-3 tablespoons of olive oil
- Grated Parmesan cheese
Instructions
For Pork:
- Set three shallow bowls on the countertop. Put the flour in the first bowl, the beaten eggs with the milk in the second, and stir together the panko or instant potato buds and the grated Parmesan cheese with the black pepper and dried oregano.
- Dip each cutlet first in the flour, then the egg wash and finally in the panko. When the cutlets are coated refrigerate for 30 minutes.
- Heat a large frying pan with enough vegetable oil for frying, about ¼ inch. Heat over medium-high heat until the oil starts to shimmer.
- Add the cutlets; though do not overcrowd the pan. Cook until golden brown then gently flip and finish cooking. This will take about 1 – 2 minutes per side, depending on the thickness of the cutlet, or until the juices run clear.
- Place the cooked cutlets on paper towels to drain and while you finish cooking the rest of the cutlets.
For the Broccoli Rabe:
- Heat a frying pan with the olive oil. Add the garlic and allow the garlic to become fragrant. Carefully place the broccoli rabe in the pan with the red pepper flakes and salt. Add the water and partially cover. Cook about 10 – 15 minutes until the broccoli rabe is tender. Cut into smaller bite size pieces before serving.
- Serve with a drizzle of olive oil and grated Parmesan cheese.
Fresh Vine Ripe Tomato Salad:
- Slice the tomatoes and arrange in a serving dish; drizzle with the olive oil and add the salt, pepper, lemon juice and grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
**This recipe is adapted from the Lucky Santangelo Cookbook by Jackie Collins
Enjoy with Love,
Catherine
xo
cooking with curls says
Oh yum Catherine, it looks amazing! I am always looking for new ways to use pork, and this sounds perfect! 🙂
Betsy Finn says
Another great looking recipe. Now I am feeling like I need to go cook something! Thanks for sharing at Happiness is Homemade 🙂
imsovintage says
Oh yum, this sounds delicious. Thanks so much for visiting me today, Catherine. xo Laura
marty (A Stroll Thru Life) says
Oh this sounds sooooooo good. I have some pork in the freezer and was trying to figure out what to do with it. Thanks tons for the recipe. I will definitely give this a try. I would love to have you link up to my Inspire Me party this afternoon. Party goes live at 3 PM. http://www.astrollthrulife.net. Hope to see you there.
Dottie says
Hi Catherine,
Yummy is the word for today. I love the whole plate, years ago my dad would always say, "you have a blue plate special" I think that is what I would call this for sure. From the pork cutlets, to the Broccoli Rabe, and that tomato salad looks delicious! They all go together nicely. Gosh I haven't had a pork cutlet in many years, but now I will have to to try this recipe. Thanks for sharing...
Blessing on this glorious day! Dottie 🙂
Valentina says
Una ricetta a dir poco appetitosa ed invitante! Bravissima, Catherine! 🙂 Un forte abbraccio, buona settimana 🙂 :**