Time: 30 min.
Complexity: easily
Servings: 4

Milanese cutlet is a thin slice of roast pork coated in a delicious golden crust of Parmesan and breadcrumbs. Slice it into thin strips and it makes a delicious, filling accompaniment to a light, juicy salad of fresh spinach and roasted cherry tomatoes in a warm dressing of tomato juice, olive oil, basil, and a pinch of hot pepper. A squeeze of lemon juice adds a refreshing flavor. Serve immediately, while the pork is still warm, to enjoy its delicious cheesy crust.

Ingredients:

Chop

• 220 g pork shoulder, sliced ​​0.5 cm thick.
• 1 large egg
• 1/4 cup flour
• 1 tbsp. breadcrumbs
• 1 tbsp. l. grated parmesan
• 1/4 cup vegetable oil

Salad

• 10 cups spinach (about 170 g)
• 2 cups cherry tomatoes of different colors
• 1 tbsp extra-virgin olive oil
• A pinch of red pepper flakes
• 8 fresh basil leaves
• 1 tbsp. freshly squeezed lemon juice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, pork, Parmesan cheese, breadcrumbs, eggs, cherry tomatoes, spinach, red pepper flakes, basil

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Preparation:

Step 1
• Using a heavy skillet or mallet, pound the meat between two sheets of plastic wrap. Crack the egg into a shallow bowl and add a splash of cold water; whisk to combine. Place the flour in a separate shallow bowl. Combine the breadcrumbs and Parmesan cheese in a third bowl; season with salt and pepper to taste.
Step 2
• Dredge each piece of pork in flour, then dip in egg and then roll in the breadcrumb mixture to coat completely. Place in a single layer on a baking sheet.
Step 3
• Prepare the porkHeat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Remove from heat and add the breaded pork pieces in a single layer. Return the skillet to the heat and cook until golden brown, about 3 minutes.
Step 4
• Add the remaining 2 tablespoons of vegetable oil to the pan and turn the pork over; cook for another 2-3 minutes, or until cooked through. Transfer the pork to paper towels to drain any excess fat; then slice into strips.
Step 5
• Prepare the saladWipe out the skillet; add the olive oil and tomatoes and increase the heat to high. Season with salt, add the red pepper flakes and cook until the tomatoes are blistered, 1 to 2 minutes; add the basil and lemon juice.
Step 6
• Place half the spinach in a medium bowl. Top with the tomatoes and any juices released during frying and toss to wilt the greens slightly; taste. Stir in the remaining spinach.
Step 7
• Divide the salad among plates and top with the pork. Serve immediately.

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