Recipe of Perfect Milanese-style Layered Pork Cutlets

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, milanese-style layered pork cutlets. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Milanese-style Layered Pork Cutlets. Rather than beef, I went with the more affordable pork and layered it like mille-feuille for bigger, juicier, and tender servings. You can eat this as is, or season with salt, pepper, tomato sauce, or your choice of seasoning. Directions Season the pork chops all over with salt and pepper.

Milanese-style Layered Pork Cutlets is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Milanese-style Layered Pork Cutlets is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have milanese-style layered pork cutlets using 12 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Milanese-style Layered Pork Cutlets:

1. Get 12 strips Thinly sliced pork
2. Get 1 Salt, black pepper
3. Get 1 Plain flour
4. Make ready 2 ＊Eggs
5. Make ready 2 tbsp ＊Parmesan cheese
6. Take 1 ＊Black pepper
7. Prepare 60 grams ※ Panko
8. Prepare 3 tbsp ※Parmesan cheese
9. Make ready 1 ※Garlic powder
10. Get 1 ※Parsley (finely chopped)
11. Take 8 tbsp Olive oil
12. Take 30 grams Butter

Serve fried pork chops Milanese with lemon wedges. The Pork Milanesa Salad, is a colorful option with fresh romaine lettuce, cucumbers, tomato slices, purple onions, avocado slices, radishes, and sliced breaded pork cutlet. The dressing is simple, olive oil and lime juice with salt and pepper to taste. For each dish, we suggest serving agua fresca with seasonal fruit or citrus juices.

Instructions to make Milanese-style Layered Pork Cutlets:

1. Buy thinly sliced pork (the same used to make ginger pork).
2. Layer four slices of pork on top of each other, alternating the direction for each layer.
3. Tenderize while spreading out the slices.
4. Season with salt and black pepper.
5. Put panko in a plastic bag and crush with a rolling pin.
6. Mix together the ＊ and ※ ingredients, respectively.
7. Cover the meat from Step 4 in flour and shake to remove excess flour.
8. Coat in the ＊ mixture followed by the ※ mixture.
9. Heat oil over medium heat in a pan, cook the meat from Step 8 until crisp, then remove from the pan (they will be fried a total of two times).
10. Wipe the pan clean and melt in 20g of butter.
11. Return 2 cutlets to the pan and sauté on both sides. Remove, melt 10g of butter in the pan, and sauté the remaining cutlet.

The dressing is simple, olive oil and lime juice with salt and pepper to taste. For each dish, we suggest serving agua fresca with seasonal fruit or citrus juices. In a large skillet, heat a layer of EVOO over medium-high heat. In a bowl, combine the tomatoes, corn, onion and basil (or tarragon). Saute/fry the salt pork, garlic, onion and parsley in a skillet.

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