Gluten Free Pork Milanese with Arugula Salad
This elegant and easy meal celebrates simple fresh ingredients and is a perfect lunch or dinner.
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Servings: 2
Equipment
- Large skillet
- 3 bowls for breading station
Ingredients
Pork Milanese
- 4 tbsp Bertolli Cooking Oil
- 1 cup Gluten Free panko breadcrumbs
- 1/8 cup Dairy Free parmesan
- 1 egg
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp dried parsley
- 2 tbsp cornstarch
- 1/2 cup water
- 4 pork chops, thin cut, lightly pounded out
Arugula Salad
- 5 cups arugula
- 1/8 cup Bertolli Extra Virgin Olive Oil
- 1/4 cup Dairy Free parmesan
- juice of 1 lemon
- generous pinch of black pepper
- 1/4 tsp kosher salt
- 2 tbsp fresh basil
- 2 tbsp fresh parsley
- dash of red wine vinegar
- lemon wedges for serving
Instructions
Pork Milanese
- Add the panko, cheese, dried parsley, and salt and pepper to a food processor. Pulse until you have fine, sandy crumbs. Pour mixture into a bowl or plate.
- In a separate bowl whisk together the egg and water.
- Add the cornstarch to a third bowl.
- Dry off the pork chops.
- Dip the pork chop in the cornstarch, shaking off the excess.
- Dip into the egg wash.
- Dip into the panko mixture. Repeat the process with the other three pork chops.
- Heat a large skillet on medium heat with the Bertolli Cooking Olive Oil.
- Once heated place the pork chops into the pan. Be careful not to crowd. If you need to work in batches that is okay.
- Allow the pork chops to brown 3-4 minutes per side until golden brown and crispy. The internal temperature should be 145.
- Transfer pork chops to a paper towel lined plate to drain.
Arugula Salad
- Whisk together the olive oil, lemon juice, salt and pepper, and splash of vinegar.
- In a separate bowl mix together the arugula, parmesan, basil, and parsley.
- Drizzle the dressing on top.
- Serve with lemon wedges.
- Enjoy!
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