PORK CUTLETS MILANESE WITH LEMON CREAM AND ARUGULA SALAD

Pork|Italian|Pasta

Ingredients

The Sauce:

3 tablespoons butter

1 small shallot, finely chopped (about 2 tablespoons)

1 tablespoon flour

⅓ cup white wine

2 cups heavy cream

½ teaspoon salt

Zest from 1 lemon (about 1 tablespoon)

Juice from 1 lemon (about 2 tablespoons)

The Pork:

2 pounds pork tenderloin cutlets (8 thin-cut cutlets)

1-2 teaspoons salt

1 teaspoons black pepper

2 eggs

1 ¼ cups panko breadcrumbs

¾ cup grated parmesan cheese

⅓ cup chopped flat leaf parsley

¼-⅓ cup olive oil

The Salad:

3 cups baby arugula leaves

½ cup shaved parmesan flakes

1 tablespoon olive oil

2 tablespoons lemon juice

Optional – The Pasta:

8 ounces angel hair pasta, cooked al dente to package directions

Instructions

Make the sauce. In a large saucepan, melt the butter over medium heat. Add the shallots and cook over medium heat until soft and fragrant, about 1 minute. Add flour and stir to combine and cook for one more minute. Add the wine, heavy cream, salt, lemon zest, and lemon juice to the pan and whisk to combine. Bring to a low boil and reduce the heat to medium low and let boil lightly while you prepare the pork, stirring frequently. Sauce should reduce by about ⅓.

Place each pork cutlet inside a large ziplock bag (or between sheets of wax paper) and pound to ¼” thickness all over with a meat pounder. Liberally season the cutlets on both sides with salt and pepper.

Create a dredging station with 2 shallow baking dishes or pie plates. Scramble the eggs in the first dish. Combine the panko, parmesan, and parsley in the second dish and mix well to combine.

Dip each cutlet in the egg, letting excess run off and press into the breadcrumb mixture to fully coat.

Heat about ¼ cup of the olive oil over medium high heat in a large skillet. The oil should cover the bottom of the skillet by about ¼”. Working in batches, careful not to crowd the pork, place each cutlet in the oil and cook to golden brown on each side, about 2 minutes per side. Add more oil as needed.

To make the salad, toss arugula with shaved parmesan, olive oil and lemon juice. Salt and pepper to taste.

If you decide to make the pasta (the sauce is soooo good), toss the drained pasta with about ¾-1 cup of the sauce and add more as desired.

Serve 1-2 cutlets drizzled with lemon cream sauce and topped with arugula salad. Serve one serving of angel hair on the side.

You can also serve this dish without the pasta and cut the cream sauce recipe in half which is traditional… but dang the pasta with the lemon cream is deeeeelisshhhh!