Under 30 Minutes

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
Pork Milanese with Arugula Salad

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.


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