Pork Milanese with Creamy Lemon Sauce
The recipe Pork Milanese with Creamy Lemon Sauce can be made in approximately 46 minutes. For $1.86 per serving, you get a beverage that serves 6. One portion of this dish contains approximately 40g of protein, 14g of fat, and a total of 340 calories. This recipe from Cinnamon Spice and Everything Nice requires coarse salt, pork cutlets, lemon zest, and flour. 1421 person were glad they tried this recipe. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is spectacular. Similar recipes include Pork Milanese with Creamy Caper and Lemon Sauce, Pork Milanese with Caper and Lemon Sauce, and Chicken Milanese with Lemon Butter Sauce.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 16 minutes
Ingredients:
coarse salt and freshly ground pepper
1 teaspoon Dijon mustard
2 eggs, beaten
1/2 cup all-purpose flour
1/2 teaspoon fresh chopped parsley
1/4 cup green olives
lemon wedges, for serving
the zest of 1 lemon, just the yellow not the pith
1/4 cup milk
1/8 teaspoon freshly grated nutmeg
olive oil, for frying
1/2 teaspoon dried oregano, crushed between fingertips
1/2 cup freshly grated Parmesan cheese
6 pork cutlets (about 1 + 1/2 pounds), pounded to 1/4-inch thick
2/3 cup ricotta cheese
salt and pepper, to taste
Equipment:
food processor
bowl
baking sheet
paper towels
tongs
cutting board
dutch oven
frying pan
Cooking instruction summary:
If possible make the sauce a few hours ahead of time so the flavors can develop. Pulse all the sauce ingredients except salt & pepper together in a food processor until smooth and creamy. Season to taste with salt and pepper. Refrigerate.Season the cutlets on both sides with salt and pepper. In a small bowl mix together the panko, Parmesan, oregano and nutmeg. Add half the mixtureto a wide, shallow dish.Put the flour and eggs each in 2 separate, wide shallow bowls. Line a baking sheet with paper towels. Using tongs dredge each cutlet in the flour, tap off the excess then dip them in the eggs allowing any excess to drip back into the bowl - then coat the cutlets with the panko mixture using your hand to press the crumbs on as needed. Add the remaining crumbs from the bowl to the shallow dish as needed. Set them on a cutting board or platter.In a large skillet or Dutch oven heat 1/2 inch of olive oil over medium heat, when the oil shimmers carefully add half the cutlets and cook about 3 - 4 minutes on each side until crispy golden brown and cooked through. Drain on the paper towels. Add more oil if needed and bring back up to heat before frying off the second batch.Serve hot with lemon wedges and lemon sauce.
Step by step:
1. If possible make the sauce a few hours ahead of time so the flavors can develop. Pulse all the sauce ingredients except salt & pepper together in a food processor until smooth and creamy. Season to taste with salt and pepper. Refrigerate.Season the cutlets on both sides with salt and pepper. In a small bowl mix together the panko, Parmesan, oregano and nutmeg.
2. Add half the mixtureto a wide, shallow dish.
3. Put the flour and eggs each in 2 separate, wide shallow bowls. Line a baking sheet with paper towels. Using tongs dredge each cutlet in the flour, tap off the excess then dip them in the eggs allowing any excess to drip back into the bowl - then coat the cutlets with the panko mixture using your hand to press the crumbs on as needed.
4. Add the remaining crumbs from the bowl to the shallow dish as needed. Set them on a cutting board or platter.In a large skillet or Dutch oven heat 1/2 inch of olive oil over medium heat, when the oil shimmers carefully add half the cutlets and cook about 3 - 4 minutes on each side until crispy golden brown and cooked through.
5. Drain on the paper towels.
6. Add more oil if needed and bring back up to heat before frying off the second batch.
7. Serve hot with lemon wedges and lemon sauce.
Nutrition Information:
covered percent of daily need
