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Gluten Free Pork Milanese with Arugula Salad

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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Course: Main Course
Prep Time: 10 minutes
Cook Time: 10 minutes
Salad: 10 minutes
Servings: 2


  • Large skillet
  • 3 bowls for breading station


Pork Milanese

  • 4 tbsp Bertolli Cooking Oil
  • 1 cup Gluten Free panko breadcrumbs
  • cup Dairy Free parmesan
  • 1 egg
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tsp dried parsley
  • 2 tbsp cornstarch
  • ½ cup water
  • 4 pork chops, thin cut, lightly pounded out

Arugula Salad

  • 5 cups arugula
  • cup Bertolli Extra Virgin Olive Oil
  • ¼ cup Dairy Free parmesan
  • juice of 1 lemon
  • generous pinch of black pepper
  • ¼ tsp kosher salt
  • 2 tbsp fresh basil
  • 2 tbsp fresh parsley
  • dash of red wine vinegar
  • lemon wedges for serving


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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