Fried Pork Loin Cutlets, Milanese with Fall Slaw Salad, a perfect dish for Autumn. On our blog, we have already introduced you to Chicken Milanese with a Arugula Tomato Salad. Today’s recipe, another breaded fried protein; is pork loin. This time our meat is paired with a crunchy “Fall Slaw”. In both versions, the salad, a much needed accompaniment, the co-star to the breaded and fried cutlets. The fall slaw, in this recipe, is both sweet and tangy, a perfect balance of cabbage, carrots, raisins, scallions, and walnuts all dressed with a light yogurt based dressing. A wonderful pairing with pork. Ask your butcher for thinly sliced pork loin, then pound the meat even thinner using the flat side of a meat pounder. This ensures even cooking. The breading sequence is very important, first flour, then dip into the eggs, last press on the breadcrumbs. This guarantees the best results for a perfect coating.
Next, frying the cutlets, another important step. Use a mixture of butter, olive and vegetable oils this yields the best result, a perfectly cooked interior with a golden brown, crispy exterior.
Serve the pork cutlets hot, dusted with a finishing salt flakes, alongside the fall slaw salad. This is a great easy dinner for entertaining at home. Fried Pork Loin Cutlets, Milanese with Fall Slaw Salad, Let’s Cook!
Fried Pork Loin Cutlets, Milanese with Fall Slaw Salad
- For Pork Loin
- 1 lb Pork loin without bone, thin sliced
- 2-3 Eggs
- 1 cup Flour all purpose
- 2 cups Plain bread crumbs
- 1/2 stick Butter
- 1 cup Olive oil
- 1 cup Vegetable oil
- Sea salt flakes, finishing salt to taste
- For Fall Slaw
- 3-4 cups Grated red cabbage
- 2 Carrots
- 3/4 cup Walnuts, chopped
- 1 Granny Smith apple
- 3/4 cup Raisins, seedless
- 2 Scallions, green onions
- 1 container Greek yogurt plain
- 1 tbls Mayonnaise
- 1 tbls Balsamic vinegar
- 1 tsp Sugar
- 1 tsp Dijon mustard
- 1 tsp Horseradish
- 1/2 Lemon, juiced
- Salt and fresh ground pepper to taste
Cut 2 pieces of parchment paper or plastic wrap, lay the pork loin on the bottom piece, allowing space for the pork loin to flatten. Cover with the top sheet of wrap or paper, with a meat pounder, flatten the cutlets.
Lay another piece of foil or parchment on a counter, pour the flour and the bread crumbs into different piles. In a bowl, add and beat the eggs, place near the two piles.
Begin the breading, dip each cutlet into the flour, the egg, then the breadcrumbs. Press the breadcrumbs to the surface of the pork to make sure they adhere. Set the pork aside on a plate until you are ready to fry them.
In a large non stick skillet, add the butter, and both oils, heat until the butter starts to bubble and the oil is hot. Add the breaded pork loin, careful not to overcrowd the pan. Cook each side until golden brown. About 3 minutes a side. Place the cooked cutlets on a plate lined with paper towel. Sprinkle the pork with sea salt flakes. Continue this process until all the pork is cooked. Serve immediately or, this step can be done ahead of time and the pork can be reheated in a warm oven.
For the "Fall Slaw"
Add the grated cabbage to a mixing bowl. Note, if grating your own cabbage, use either a box grater or microplane with large grate, always wear a steel glove for either of these.
Peel and julienne the carrots and the apple, again using either a mandolin or julienne grater, but ALWAYS with a steel glove to protect your hand. Add the carrots and apple to the cabbage.
Chop the scallions and separate the slices into little rings, add to the bowl along with the raisins and walnuts.
In a separate bowl, add the yogurt, mayonnaise, balsamic, horseradish, mustard, sugar add the juice of 1/2 lemon, mix well.
Pour the mixture over the cabbage salad, mix well. Add salt and pepper to taste. Serve alongside the fried pork cutlet.
Here some other pork recipes you might enjoy for Autumn entertaining