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Pork Milanese with Arugula Salad


Lightly dressed bitter greens are the perfect accompaniment to sumptuous pan-fried pork. This dish is also a good choice for a quick weeknight dinner.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2010


  • 1 small garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 cup all-purpose flour
  • 1 1/2 pounds pork cutlets (1/4-inch thick)
  • 2 tablespoons vegetable oil, plus more if needed
  • 3 cups baby arugula
  • 1 head radicchio or endive or a combination, thinly sliced
  • 1/3 cup thinly sliced red onion


  1. In a small bowl, whisk together garlic, lemon juice, and olive oil and season with salt and pepper; set dressing aside. Place flour in a small bowl. Season pork with salt and pepper and dredge in flour, shaking off excess.

  2. In a large skillet, heat vegetable oil over medium-high. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not overcrowd pan). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to a large platter.

  3. In a large bowl, toss arugula, radicchio, and onion with dressing, then top cutlets with salad.

Reviews Add a comment

  • blcoomes
    11 SEP, 2011
    this was a great recipe! I added the salt and pepper to the flour, along with a touch of paprika for a bit of extra flavor. It went perfect with the fresh taste of the lemon dressed arugula salad. I didn't add the endive or radiccio, as I'm not a fan of the bitterness it gives, and it turned out just beautifully! I decided not to do the ricotta dumpling with this meal, but rather save the recipe for a meal on it's own!
  • kungfu_mom
    31 AUG, 2010
    Great recipe! Easy to make and the dressing for the salad was perfect. We paired it with the ricotta dumplings as pictured and they were fantastic!