Pork Milanese with Lemony Slaw and Roasted Potatoes
Total time: 50 min
Crispy pork Milanese for date night. Thin pork cutlets get a cornstarch, egg and panko-parmesan crust, then a quick shallow fry until deep golden. Served with a bright lemony cabbage-fennel slaw and garlic roasted potatoes. About 55g protein in an 8 oz portion. Make the slaw ahead: it gets better as it sits. Keep leftover cutlets and slaw separate, then re-crisp the pork in a hot oven for lunch.
Ingredients
- 1/4 head green cabbage, very thinly sliced
- 1 fennel bulb, very thinly sliced (save some fronds)
- 2 lemons
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 handful parsley
- 1 tbsp mayo
- 1.5 lb potatoes
- Garlic powder
- 2 lb thin boneless pork loin chops
- 1/3 cup cornstarch
- 2 eggs, beaten with 1 tbsp water
- 1.5 cups Panko
- 1/4 cup grated parmesan
- Dried oregano
- Neutral oil for frying (about ¼ inch in the pan)
Instructions
- Make the slaw: toss the cabbage and fennel with the juice of 1 lemon, olive oil, salt, parsley and a little mayo. Refrigerate; it gets better as it sits.
- Heat the oven to 425°F. Toss the potato wedges with olive oil, salt, pepper and the garlic powder, spread on a sheet pan and roast 30 minutes, flipping once.
- Put the pork chops between plastic wrap and pound them to ¼ inch. Season both sides with salt and pepper.
- Set up three bowls: cornstarch; eggs beaten with water; panko mixed with parmesan and oregano. Dredge each cutlet in cornstarch, dip in egg, then press firmly into the crumbs.
- Heat ¼ inch of oil in a large skillet over medium-high until a crumb sizzles. Fry 2–3 cutlets at a time, 2–3 minutes per side, until deep golden and 145°F inside.
- Drain on a rack and salt right away.
- Plate each cutlet with a big pile of slaw, the potatoes, lemon wedges and fennel fronds.