Description
Pork Milanese with Kale and Apple Salad features crispy, tender breaded pork cutlets paired with a fresh, vibrant kale and apple salad. This dish balances crunchy textures with tangy sweetness, offering a light yet satisfying meal perfect for weeknights or weekend gatherings.
Ingredients
Scale
Pork Milanese
- 4 thinly sliced pork cutlets (about 1/4 inch thick)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Olive oil, for frying
Kale and Apple Salad
- 4 cups kale, chopped
- 1 large Granny Smith apple, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Shaved Parmesan cheese for garnish (optional)
Garnishes (Optional)
- Shaved Parmesan cheese
- Thin lemon wedges
- Fresh basil leaves
Instructions
- Prepare the Pork Cutlets: Pound the pork cutlets to an even thickness of about 1/4 inch to ensure quick and even cooking while keeping them tender.
- Set Up the Breading Station: Arrange three shallow dishes: one with flour seasoned with salt and pepper, a second with beaten eggs, and a third with panko breadcrumbs mixed with grated Parmesan and garlic powder.
- Bread the Pork: Dip each cutlet first into the seasoned flour, shaking off the excess, then into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Fry the Cutlets: Heat olive oil in a large skillet over medium heat. Fry the breaded pork cutlets until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
- Prepare the Kale and Apple Salad: Massage the chopped kale with olive oil and lemon juice until softened. Toss in the thinly sliced apples, season with salt, pepper, and optional Parmesan cheese, mixing gently to combine.
- Plate and Serve: Serve the crispy pork cutlets alongside a generous portion of kale and apple salad. Garnish with shaved Parmesan, lemon wedges, and fresh basil leaves if desired.
Notes
- Ensure even thickness when pounding pork for consistent cooking.
- Massaging kale tenderizes it and reduces bitterness for a better salad texture.
- Use fresh panko breadcrumbs to achieve the best crunchy crust.
- Maintain medium heat when frying to prevent burning and cook pork through thoroughly.
- Add lemon juice just before serving to keep the salad fresh and vibrant.
- Pork loin can be used as an alternative to pork cutlets but should be pounded thin.
- Salad is best eaten fresh but can be stored refrigerated for up to 1 day.
- Leftover pork cutlets can be reheated in a skillet to retain crispiness; avoid microwaving.
- For a dairy-free version, omit Parmesan or use nutritional yeast.
- Try variations such as different proteins, nuts in salad, or fresh herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 pork cutlet with salad
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: pork milanese, kale salad, apple salad, breaded pork cutlets, quick dinner, crispy pork, healthy salad
