Pork Cutlet Milanese

  In our home we love crispy pork cutlets as a main protein. And so I am not stuck in a cooking rut I change up the spicing in the breading as I did here with my Pork Cutlet Milanese. From Milan the traditional meat to use would most likely be veal which is either pounded down to a thin cutlet or a veal chop is used. It's dipped in an egg mixture then in bread crumb and always "fried" in butter. It's that simple.

How you choose to flavor the crumb mixture is entirely up to you. Don't be afraid to experiment with a variety of dried spices or fresh herbs like parsley or oregano or even basil in the mixture. I add Parmesan cheese to mine because I once saw chef Michael Chiarello do it that way and I love the flavor it imparts. Also, I prefer the texture of the panko bread crumb but you can use a fine unseasoned bread crumb. If all you have in your pantry is a pre seasoned bread crumb mixture use that and be sure to add the Parmesan cheese to it.



For the Pork Milanese:

• 6-8 thin pork cutlets
• salt and pepper to taste
• 2 tbsp.Olive Oil
• 4 tbsp. butter

For the breading station:

• 1 1/2 cup Panko bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 tbsp. granulated garlic
• 1 tsp. kosher salt or 1/2 tsp. table salt
• 1/2 tsp. dried oregano
• 1/2 tsp. finely ground black pepper

1. In a food processor combine the bread crumbs, dried oregano and Parmesan and pulse a few times.
2. Add the crumb mixture in a bowl along with the garlic, salt and pepper and whisk it all together.

For the egg station in a separate dish whisk together the following:

• 2 eggs
• 2 tbsp. water

1. Lightly sprinkle both sides of the pork with salt and pepper to taste. Dip the cutlets in the egg mixture, then in the seasoned bread crumbs and set them on a plate.
2. In a skillet over medium to medium high heat, add in the olive oil and butter. Just as the butter begins to bubble, add in the breaded cutlets and saute each side until you have a deep golden brown crust. Thin cutlets only need like 1 1/2 minutes per side.
3. If you are working with a thicker cutlet be sure to lower the heat as you are browning and cook until the internal temperature reaches 145 degrees.

For our side dishes I chose a saute of zucchini and mushrooms along with an individual potato gratin. For just the two of us the pork cost $6.26. You can look for sales on the cutlets or a small boneless roast and slice the cutlets yourself for saving money. Instead of a potato gratin the less expensive alternative is a plain baked potato, rice or egg noodles for the starch. Purchase whatever vegetable you can afford - whether that is fresh, frozen or canned to make a wonderful meal for your family.