Milanese Pork Cutlet with Tomato Salad
By chef Franco Luise
A crispy breaded cutlet fried until golden brown, served with a fresh tomato salad. A great lunch with an Italian touch.
- 18 min
- total
- Medium
- level
10 min prep · 8 min cook
What you will need
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Pork chop 1 pcs -
Tomatoes 1 pcs -
Breadcrumbs 30 g -
Eggs 0.5 pcs -
Plain Flour 30 g
-
Roman Lettuce 0.5 pcs -
Red Onion 0.5 pcs -
Vegetable oil 12.5 ml -
Olive Oil 0.5 tbsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients and lay them out on the work surface - we will cook them step by step 🥩🥗
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Pound the meat. Score the edges of the meat and pound it through plastic wrap with a meat mallet into thinner cutlets.
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Season the meat. Season the meat slices with salt and pepper on both sides.
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Coat the meat. Coat the meat successively in flour, beaten egg, and breadcrumbs.
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Cut the tomatoes. Cut the tomatoes into smaller pieces.
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Cut the onion. Finely chop the red onion or cut it into thin strips.
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Prepare the salad. Mix the tomatoes with the onion and prepare the salad base.
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Fry the cutlets. Heat a thicker layer of oil in a pan over medium to medium-high heat and fry the cutlets for about 3-4 minutes on each side until golden and crispy.
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Season the salad. Drizzle the salad with olive oil, season with salt, and gently toss.
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Serve. Serve the cutlets with fresh tomato salad 🥗✨
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