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Pork Milanese

Crispy Parmesan crusted thin pork tenderloin cutlets with lemon. Simple, easy, yummy.
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Pork Milanese
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Servings: 2-3
Total Time: 25 minutes
Recipe by: Rae


1 lb pork tenderloin, pounded to 1/3 inch thick
1/2 cup fresh grated Parmesan cheese
1 cup panko breadcrumbs
2 eggs
1 tsp lemon zest
1/4 cup oil
Lemon wedges
capers, optional


1. In a pie plate mix the Parmesan and panko breadcrumbs.

2. In the blender blitz the eggs and lemon zest with a bit of salt and pepper. Place the mixture into a second pie plate.

3. In a large skillet heat the oil over medium high.

4. One at a time dredge the cutlets in the egg mixture and allow any excess to run off then coat in the panko mixture. Place directly into the pan. You can fry 2-3 at a time depending on how large of a pan you are using. Fry 2-3 minutes on each side or until golden brown and cooked through. Adjust the heat as needed. Continue until all the pork is cooked, placing the cooked pieces on a wire rack over a baking sheet.

5. Serve with lemon wedges and capers if you like.

Notes & Tips

Traditionally these cutlets are served with an arugula salad dressed with only lemon, olive oil, salt, pepper, and occasionally Parmesan cheese.

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