Pork Milanese

Pork Milanese

Serves 4

Five in 25

Five Ingredients

1.5 lb pork tenderloin (or 1.5 lbs of thin cut, boneless pork chops)

Panko breadcrumbs

2 eggs

Spring salad mix

1 lemon

From the Pantry

2 T red wine vinegar

Olive oil

1 t Dijon mustard

Remove any silver skin and excess fat from the pork tenderloin and cut into 6-8 even sized medallions. Pound each medallion to 1/4 “ thickness, being careful not to tear the meat if possible.

Beat two eggs in a large plate or baking dish and season with salt and pepper. Place 1 – 1.5 cups of panko in another wide, shallow dish. Coat each pork cutlet in the egg mixture and then thoroughly coat with the breadcrumbs, pressing the breadcrumbs into the meat firmly. Allow to rest for 5 min.

While the cutlets rest, mix the juice of half a lemon with 1 t mustard, 2 T red wine vinegar and ¼ cup olive oil. Season with salt and pepper and whisk to combine. Taste and adjust acidity as desired.

Meanwhile, heat olive oil in a skillet over medium-high heat. Use just enough olive oil to thoroughly coat the bottom of the pan to allow for a pan-fry of the cutlet.

Fry the cutlets for 2 minutes each side, working in batches as needed, until golden brown on both sides.

To serve, add a cutlet or two to a plate and top with fresh salad greens tossed in the lemon Dijon vinaigrette and garnish with fresh lemon wedges for serving.