Print This Recipe

Print
Pork Milanese with Arugula Salad

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.

Everyday Food, May 2010 http://www.marthastewart.com/314432/pork-milanese-with-arugula-salad
4.714285
Rated
94.2857100(8)8
  • Prep Time 15 minutes
  • Total Time 25 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.