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Pork Milanese with Lemon Parmesan Rice

Pork Milanese and Lemon Parmesan Rice

Adapted from Giada de Laurentiis

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Since I use chicken cutlets for many of my recipes because they are so quick and easy, when I saw this recipe, I knew it would be perfect.  It cooks up quickly and it’s a nice change from chicken and the Lemon Parmesan Rice is the perfect side dish!!
  • 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.

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Salt and pepper pork and dredge in flour.  Dip in eggs.

Coat with bread crumbs, pressing to make sure they adhere to cutlets.

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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.

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Carefully turn to cook on other side – about 3-4 minutes.

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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.

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Serves 3-4

PRINT RECIPE

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