Pork Loin Milanese
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- 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.
**This recipe is adapted from the Lucky Santangelo Cookbook by Jackie Collins
Enjoy with Love,
Catherine
xo
flavia galasso says
You Made a great Italian dust! Nice to meet you..... Ciao Flavia
Rosa's Yummy Yums says
Scrumptious! A wonderful meal.
Cheers,
Rosa
briarrose says
Beautiful and tasty dish. I'll have to give this a whirl.
Dawn Yucuis says
This looks delicious. I would love this for dinner.
Barbara says
What a marvelous dinner! I love panko and Parmesan mixed for a coating.
Emma @ Fork and Good says
That actually makes my mouth water!!
bellini says
This is just the type of meal I crave on a day like today.
Amy (Savory Moments) says
This is a delicious looking meal! I love broccoli rabe, so that makes it look even better.
Sam Hoffer / My Carolina Kitchen says
Your pork looks amazing Catherine. Hope you have a great week.
Sam
Medeja says
Both pork and salad look delicious.. yummy!