In Melissa d’Arabian’s cookbook Ten Dollar Dinners she shares this recipe. It became a favorite rather instantly in our household. I love to serve it with pasta that has been tossed, generously I might add, with butter and parmesan. After all, any dish is better where butter and cheese are involved.
I hope you lovelies enjoy! Oh, and my hubby says to tell you all that he gives it 2 thumbs up. 🙂 He’s the sweetest.
Pork Loin Milanese with Arugula Salad
1 1/2 cups panko bread crumbs
1 pound pork loin, sliced into 4 pieces (or four 4-ounce boneless pork loin chops)*
1/4 cup olive oil
2 garlic cloves, finely minced or pressed through a garlic press
1/2 teaspoon plus a pinch of kosher salt
1 large egg
1/2 cup vegetable oil
1 lemon, half juiced, other half sliced into 4 wedges
1/4 teaspoon ground black pepper
3 cups arugula or other baby greens
Parmesan curls or freshly grated Parmesan for serving
*I use the Pork Loin Cutlets from Trader Joes. No pounding required
1. Place the bread crumbs in a shallow dish and set aside. Set a piece of pork on top of a sheet of wax paper or plastic wrap, cover with another sheet, and using a meat mallet, pound the pork until it is about 1/4 inch thick. Set aside and repeat with the remaining pieces.
2. Pour 2 tablespoons of the olive oil into a gallon-sized resealable bag. Add the garlic and 1/2 teaspoon of the salt, then seal and shake to combine. Add the pounded pork cutlets, seal the bag, and massage to coat. Refrigerate for 15 minutes.
3. Whisk the egg in a medium bowl. Remove the pork from the refrigerator, take a piece out of the bag, and dip both sides in the egg. Place the pork in the bread crumbs, lightly press down on the pork, and then turn it over to coat the other side. Set the breaded cutlet on a plate and repeat with the remaining pieces of pork.
4. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork cutlets to the pan and brown on each side, about 6 minutes total. Use a spatula to transfer the pork to a paper towel-lined plate and set aside.
5. Whisk the remaining 2 tablespoons olive oil with the lemon juice, a pinch of salt, and the pepper in a salad bowl. Add the arugula and toss to combine. Divide the salad and pork between 4 plates and serve with Parmesan and a lemon wedge.