Milanese is the Italian way of making a schnitzel – this crumb contains Italian-style cheese to elevate the authentic flavour. Served with golden roasted baby potatoes, a fresh salad with balsamic glaze, and a drizzle of spiced garlic butter.
Pork Milanese
Pork Milanese
with roasted baby potatoes & spiced golden butter
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Potatoes
- Balsamic Glaze
- Cake Flour
- Cheesy Crumb
- Cucumber
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- NOMU Provençal Rub
- Pitted Kalamata Olives
- Pork Schnitzel (without crumb)
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Egg/s
ROAST EM’ UP
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, and some seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
SALAD TIME!
Toss the rinsed leaves, chopped olives and cucumber half-moons with a drizzle of oil and season to taste.
GOLDEN FRY
In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the cheesy crumb. Coat one pork schnitzel in the flour first, then in the egg, and lastly in the cheesy crumb. When passing through the cheesy crumb, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season to taste.
FLAVOURED BUTTER
Remove any excess oil from the pan and wipe down. Place the pan on a low heat with 40g of butter, grated garlic, and the Provençal Rub. Simmer until the butter foams and turns golden. Remove from the heat. Allow to cool slightly before seasoning to taste. Place the cooked schnitzels on a roasting tray and warm in the hot oven for 2-3 minutes before serving.
CRISPY DINNER
Plate up the roasted potatoes, side with crispy pork milanese and pour over the spiced garlic butter sauce. Serve with the side salad and drizzle with the balsamic glaze. Garnish with the chopped parsley. Enjoy, Chef!
Baby Potatoes - 250g
Salad Leaves - 20g
Pitted Kalamata Olives - 25g
Cucumber - 50g
Cake Flour - 30ml
Cheesy Crumb - 125ml
Pork Schnitzel (without crumb) - 150g
Garlic Clove - 1
NOMU Provençal Rub - 1
Balsamic Glaze - 15ml
Fresh Parsley - 4g
ROAST EM’ UP
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
SALAD TIME!
Toss the rinsed leaves, chopped olives and cucumber half-moons with a drizzle of oil and season to taste.
GOLDEN FRY
In a shallow dish, whisk 2 eggs with 1 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the cheesy crumb. Coat one pork schnitzel in the flour first, then in the egg, and lastly in the cheesy crumb. When passing through the cheesy crumb, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season to taste.
FLAVOURED BUTTER
Remove any excess oil from the pan and wipe down. Place the pan on a low heat with 80g of butter, grated garlic, and the Provençal Rub. Simmer until the butter foams and turns golden. Remove from the heat. Allow to cool slightly before seasoning to taste. Place the cooked schnitzels on a roasting tray and warm in the hot oven for 2-3 minutes before serving.
CRISPY DINNER
Plate up the roasted potatoes, side with crispy pork milanese and pour over the spiced garlic butter sauce. Serve with the side salad and drizzle with the balsamic glaze. Garnish with the chopped parsley. Enjoy, Chef!
Baby Potatoes - 500g
Salad Leaves - 40g
Pitted Kalamata Olives - 50g
Cucumber - 100g
Cake Flour - 60ml
Cheesy Crumb - 250ml
Pork Schnitzel (without crumb) - 300g
Garlic Cloves - 2
NOMU Provençal Rub - 20ml
Balsamic Glaze - 30ml
Fresh Parsley - 8g
ROAST EM’ UP
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil, and some seasoning. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
SALAD TIME!
Toss the rinsed leaves, chopped olives and cucumber half-moons with a drizzle of oil and season to taste.
GOLDEN FRY
In a shallow dish, whisk 2 eggs with 2 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the cheesy crumb. Coat one pork schnitzel in the flour first, then in the egg, and lastly in the cheesy crumb. When passing through the cheesy crumb, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season to taste.
FLAVOURED BUTTER
Remove any excess oil from the pan and wipe down. Place the pan on a low heat with 100g of butter, grated garlic, and the Provençal Rub. Simmer until the butter foams and turns golden. Remove from the heat. Allow to cool slightly before seasoning to taste. Place the cooked schnitzels on a roasting tray and warm in the hot oven for 2-3 minutes before serving.
CRISPY DINNER
Plate up the roasted potatoes, side with crispy pork milanese and pour over the spiced garlic butter sauce. Serve with the side salad and drizzle with the balsamic glaze. Garnish with the chopped parsley. Enjoy, Chef!
Baby Potatoes - 750g
Salad Leaves - 60g
Pitted Kalamata Olives - 75g
Cucumber - 150g
Cake Flour - 90ml
Cheesy Crumb - 375ml
Pork Schnitzel (without crumb) - 450g
Garlic Cloves - 3
NOMU Provençal Rub - 30ml
Balsamic Glaze - 45ml
Fresh Parsley - 12g
ROAST EM’ UP
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil, and some seasoning. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
SALAD TIME!
Toss the rinsed leaves, chopped olives and cucumber half-moons with a drizzle of oil and season to taste.
GOLDEN FRY
In a shallow dish, whisk 3 eggs with 2 tbsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the cheesy crumb. Coat one pork schnitzel in the flour first, then in the egg, and lastly in the cheesy crumb. When passing through the cheesy crumb, press it into the meat so it sticks and coats evenly. Repeat with the other schnitzels. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season to taste.
FLAVOURED BUTTER
Remove any excess oil from the pan and wipe down. Place the pan on a low heat with 140g of butter, grated garlic, and the Provençal Rub. Simmer until the butter foams and turns golden. Remove from the heat. Allow to cool slightly before seasoning to taste. Place the cooked schnitzels on a roasting tray and warm in the hot oven for 2-3 minutes before serving.
CRISPY DINNER
Plate up the roasted potatoes, side with crispy pork milanese and pour over the spiced garlic butter sauce. Serve with the side salad and drizzle with the balsamic glaze. Garnish with the chopped parsley. Enjoy, Chef!
Baby Potatoes - 1kg
Salad Leaves - 80g
Pitted Kalamata Olives - 100g
Cucumber - 200g
Cake Flour - 120ml
Cheesy Crumb - 500ml
Pork Schnitzel (without crumb) - 600g
Garlic Cloves - 4
NOMU Provençal Rub - 40ml
Balsamic Glaze - 60ml
Fresh Parsley - 15g
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