Sunday Supper: Pork Milanese
Once summer rolls in, we hit the grill hard. Ribs, steaks, burgers and hot dogs, every night are such a treat. I love to test new marinades and salads and we eat a lot of fruit with our feet dipped in the pool. Eating on paper plates, al fresco dining is fun and relaxing.
On Sunday though, I still like to make a nice, sit down meal inside. Old traditions die hard I guess and I don’t feel right unless I lay the tablecloth out and make something a bit special to enjoy at the end of the week.
This week I made Pork Milanese. The term ‘Milanese’ means the meat is pounded paper thin and then dipped in egg and Italian bread crumbs. Italians love this dish and they make it with chicken, veal, pork and my mom will even do it with thin sliced steak! It’s lightly fried in olive oil and then spritzed with lots and lots of lemon. Serve it on top of a light arugula salad and I’m telling you, it’s downright heavenly.
So this weekend, give the Weber a break, grab some good wine and fry up some cutlets. I promise, you won’t miss the burger one bit.
Prep time: Total time:
4 lbs pork tenderloin
1/8 cup olive oil and ½ cup for frying
2 tablespoon kosher salt
1 teaspoon fresh cracked pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
2 eggs, beaten
¼ cup white wine
¼ grated parmigiano cheese
2 cups Italian bread crumbs
2 lemons, sliced into quarters
- Remove fat and silverskin from pork. Slice into ½ inch pieces and lay on a cutting board. Place saran wrap on top of the pork and pound with mallet until thin.
- In a large bowl, whisk 1/8 cup olive oil, salt, pepper, garlic, onion powder, dried oregano, eggs and wine. Place meat in bowl and allow to marinate for ½ hour.
- In a shallow bowl, combine bread crumbs and parmigiano and mix to combine. Dredge pork pieces in the bread crumb mixture.
- In a large cast iron skillet, heat olive oil to 350 degrees. Place breaded pork in the oil and fry for two to three minutes per side. It will cook quick if meat is thin.
- Place on paper towel lined baking sheet and sprinkle with salt.
- Serve with slices of lemon.