Pork Milanese with Lemon Parmesan Rice
Pork Milanese and Lemon Parmesan Rice
Adapted from Giada de Laurentiis
- 1 cup Panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 2 large eggs
- 6 small pork cutlets
- flour for dredging
- salt and pepper
- 2-3 tablespoons unsalted butter
- 2-3 tablespoons olive oil
- lemon wedges
Put a little flour in a shallow bowl.
In another bowl, crush Panko crumbs slightly and stir in cheese.
In a third bowl, lightly beat eggs.
Salt and pepper pork and dredge in flour. Dip in eggs.
Coat with bread crumbs, pressing to make sure they adhere to cutlets.
Refrigerate for 10 minutes – this is important!!!
Heat butter and oil in large skillet over medium high heat. Add pork and cook to until golden brown – about 3-4 minutes.
Carefully turn to cook on other side – about 3-4 minutes.
Serve with Lemon Parmesan Rice – recipe below
Lemon Parmesan Rice
- 1 cup Basmati rice
- zest of 1 lemon
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
Prepare Basmati rice according to directions.
When done, add zest of one lemon and 1 cup Parmesan cheese, and if desired, a bit of unsalted butter.