Pork Milanese with Arugula Salad | Everyday Food with Sarah Carey

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Start with about 1 cup of flour, season it with salt and black pepper, and whisk together.

Dry off the pork cutlets using paper towels.

Dredge the pork cutlets in the seasoned flour.

Heat a pan and add 2 tablespoons of olive oil, swirling it around to coat the bottom.

Cook the pork cutlets in batches for about 3 minutes per side, adjusting time as needed for thickness.

Once cooked, place the cutlets on a serving platter and tent with foil to keep warm if necessary.

Slice up about 1/3 cup of very thinly sliced red onion and add it to a bowl with the endive.

Soak arugula in water to remove grit, then spin dry in a salad spinner.

Add the dry arugula to the bowl with the onion and endive.

Make a salad dressing with garlic, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, salt, and pepper, and shake to combine.

Dress the salad lightly, tossing to combine, and pile it on top of the pork cutlets for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens