‘Milanese’ is Italian schnitzel! Coated in a homemade crumb containing Italian-style cheese and a luscious sauce of burnt butter, garlic, and lemon. Seal this decadent deal with a crisp Italian salad.
CRISPY PORK MILANESE
CRISPY PORK MILANESE
with panko breadcrumbs & lemony burnt butter sauce
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Balsamic Reduction
- Cake Flour
- Cucumber
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Italian Leaves
- Lemon
- NOMU Provençal Rub
- Panko Bread Crumbs
- Pitted Kalamata Olives
- Pork Schnitzel
- Pork Schnitzels
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Eggs
MILANESE PREP
Whisk 1 egg with a tsp of water. Prepare three shallow dishes: one containing the flour (seasoned lightly), one containing the whisked egg, and one containing the panko breadcrumbs and grated Italian hard cheese (mixed together). Pass one piece of pork through the flour first, then through the egg, and lastly through the cheesy breadcrumbs. When passing through the crumb mixture, press it into the meat so it sticks and coats evenly. Make sure the pork is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Repeat this step with the other piece.
ITALIAN SALAD
Remove the parsley from the rinsed Italian salad pack, chop roughly, and set aside for serving. Toss the Italian salad leaves with the chopped olives and cucumber half-moons. Set aside for serving.
FRY THE PORK
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the pork for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and set aside to drain on some paper towel. Cover to keep warm until serving.
LEMON AND BURNT BUTTER SAUCE
Wipe down the pan and return to a low heat. Add in 30g of butter, the grated garlic, and the Provençal Rub to taste. Simmer and stir until the butter begins to foam and turn golden brown. Remove from the heat and squeeze in the juice from 1 lemon wedge. Season to taste and set aside to cool.
DINNER IS SERVED
Dish up the pork Milanese and pour over the lemon and burnt butter sauce. Serve the Italian salad on the side and drizzle over the balsamic reduction. Garnish with the fresh, chopped parsley and a lemon wedge. Bellissimo!
Cake Flour - 40ml
Panko Bread Crumbs - 100ml
Grated Italian Style Hard Cheese - 25ml
Pork Schnitzel - 150g
Italian Leaves - 40g
Pitted Kalamata Olives - 25g
Cucumber - 50g
Garlic Clove - 1
NOMU Provençal Rub - 1
Lemon - 1
Balsamic Reduction - 15ml
MILANESE PREP
Whisk 1 egg with a tsp of water. Prepare three shallow dishes: one containing the flour (seasoned lightly), one containing the whisked egg, and one containing the panko breadcrumbs and grated Italian hard cheese (mixed together). Pass one piece of pork through the flour first, then through the egg, and lastly through the cheesy breadcrumbs. When passing through the crumb mixture, press it into the meat so it sticks and coats evenly. Make sure the pork is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Repeat this step with each piece.
ITALIAN SALAD
Remove the parsley from the rinsed Italian salad pack, chop roughly, and set aside for serving. Toss the Italian salad leaves with the chopped olives and cucumber half-moons. Set aside for serving.
FRY THE PORK
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the pork for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and set aside to drain on some paper towel. You may need to do this step in batches. Cover to keep warm until serving.
LEMON AND BURNT BUTTER SAUCE
Wipe down the pan and return to a low heat. Add in 50g of butter, the grated garlic, and the Provençal Rub to taste. Simmer and stir until the butter begins to foam and turn golden brown. Remove from the heat and squeeze in the juice from 1-2 lemon wedges. Season to taste and set aside to cool.
DINNER IS SERVED
Dish up the pork Milanese and pour over the lemon and burnt butter sauce. Serve the Italian salad on the side and drizzle over the balsamic reduction. Garnish with the fresh, chopped parsley and a lemon wedge. Bellissimo!
Cake Flour - 80ml
Panko Bread Crumbs - 200ml
Grated Italian Style Hard Cheese - 50ml
Pork Schnitzels - 300g
Italian Leaves - 80g
Pitted Kalamata Olives - 50g
Cucumber - 100g
Garlic Cloves - 2
NOMU Provençal Rub - 20ml
Lemon - 1
Balsamic Reduction - 30ml
MILANESE PREP
Whisk 1 egg with a tsp of water. Prepare three shallow dishes: one containing the flour (seasoned lightly), one containing the whisked egg, and one containing the panko breadcrumbs and grated Italian hard cheese (mixed together). Pass one piece of pork through the flour first, then through the egg, and lastly through the cheesy breadcrumbs. When passing through the crumb mixture, press it into the meat so it sticks and coats evenly. Make sure the pork is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Repeat this step with each piece.
ITALIAN SALAD
Remove the parsley from the rinsed Italian salad pack, chop roughly, and set aside for serving. Toss the Italian salad leaves with the chopped olives and cucumber half-moons. Set aside for serving.
FRY THE PORK
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the pork for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and set aside to drain on some paper towel. You may need to do this step in batches. Cover to keep warm until serving.
LEMON AND BURNT BUTTER SAUCE
Wipe down the pan and return to a low heat. Add in 50g of butter, the grated garlic, and the Provençal Rub to taste. Simmer and stir until the butter begins to foam and turn golden brown. Remove from the heat and squeeze in the juice from 1-2 lemon wedges. Season to taste and set aside to cool.
DINNER IS SERVED
Dish up the pork Milanese and pour over the lemon and burnt butter sauce. Serve the Italian salad on the side and drizzle over the balsamic reduction. Garnish with the fresh, chopped parsley and a lemon wedge. Bellissimo!
Cake Flour - 80ml
Panko Bread Crumbs - 200ml
Grated Italian Style Hard Cheese - 50ml
Pork Schnitzels - 300g
Italian Leaves - 80g
Pitted Kalamata Olives - 50g
Cucumber - 100g
Garlic Cloves - 2
NOMU Provençal Rub - 20ml
Lemon - 1
Balsamic Reduction - 30ml
MILANESE PREP
Preheat the oven to 100°C. Whisk 2 eggs with a tsp of water. Prepare three shallow dishes: one containing the flour (seasoned lightly), one containing the whisked egg, and one containing the panko breadcrumbs and grated Italian hard cheese (mixed together). Pass one piece of pork through the flour first, then through the egg, and lastly through the cheesy breadcrumbs. When passing through the crumb mixture, press it into the meat so it sticks and coats evenly. Make sure the pork is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Repeat this step with each piece.
ITALIAN SALAD
Remove the parsley from the rinsed Italian salad pack, chop roughly, and set aside for serving. Toss the Italian salad leaves with the chopped olives and cucumber half-moons. Set aside for serving.
FRY THE PORK
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the pork for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and set aside to drain on some paper towel. You may need to do this step in batches. Once all the pork has been cooked, place on a baking tray and pop in the oven to keep warm until serving.
LEMON AND BURNT BUTTER SAUCE
Wipe down the pan and return to a low heat. Add in 100g of butter, the grated garlic, and the Provençal Rub to taste. Simmer and stir until the butter begins to foam and turn golden brown. Remove from the heat and squeeze in the juice from 2-3 lemon wedges. Season to taste and set aside to cool.
DINNER IS SERVED
Dish up the pork Milanese and pour over the lemon and burnt butter sauce. Serve the Italian salad on the side and drizzle over the balsamic reduction. Garnish with the fresh, chopped parsley and a lemon wedge. Bellissimo!
Cake Flour - 160ml
Panko Bread Crumbs - 400ml
Grated Italian Style Hard Cheese - 100ml
Pork Schnitzel - 600g
Italian Leaves - 160g
Pitted Kalamata Olives - 100g
Cucumber - 200g
Garlic Cloves - 4
NOMU Provençal Rub - 40ml
Lemon - 2
Balsamic Reduction - 60ml
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