Pork Cutlet Milanese is an amazing dinner that your family will love. It is light and delicious and perfect for this time of year. I actually like pork cutlets better than chicken. I find them to be more flavorful, but you can sub them out for chicken if you like. Maybe even garnish with shavings of Parmigiano Reggiano. So good!
Oh, and one more thing….I recommend using high quality olive and balsamic for the vinaigrette. This vinaigrette is so simple but amazing ingredients are key. I used 1923 Extra Virgin Olive Olive and @sognotoscano balsamic. You can purchase both these ingredients on the www.sognotoscano.com
Pork Cutlet Milanese
For the Cutlets
10 Thin Pork Cutlets
4 cups homemade breadcrumbs-See recipe on my website or you can use store bought Italian Style Bread Crumbs
1 ½ Cup Olive Oil For Frying
3 Cups Arugula
½ Red Onion – Sliced
1 Cup Cherry Tomatoes- Sliced in half
¼ Cup Extra Virgin Olive Oil
1 ½ Tbsp. High Quality Balsamic Vinegar
¼ tsp. Salt
½ tsp. Pepper
Optional Parmigiano Reggiano Shaving and Lemon Slices
Heat olive oil in a large frying pan on your stove. Next, bread your cutlets.
Dip each cutlet in the eggs then coat well on both sides in the the bread crumbs. Put in the fryer and cook for about three minutes on each side. Remove from the frying pan once cooked and put on paper towels to drain any excess oil.
In a small bowl mix the olive oil, balsamic, salt and pepper. Mix well. In a bowl combine the arugula, red onion and tomatoes. Pour the dressing over the salad and mix. Arrange the salad on a large platter and put the cutlets on top. Garnish with shaved Parmigiano Reggiano and lemons (optional).