When we travel in Europe, one of the things that I look forward to in Italian restaurants is Pork Milanese. It's very similar to a schnitzel, but tends to be breaded with Panko as opposed to regular bread crumbs. In Europe, Pork Milanese generally served with Spaghetti Bolognese. I, however, decided to serve it with Susan's favorite - Roasted Potatoes and Onions.
Servings: 4 servings
- 1 (14 to 16 ounces) pork tenderloin
- 1/2 cup of milk
- 1 egg
- 3/4 cup all-purpose flour
- 1 Tablespoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup vegetable oil
Trim pork tenderloin of fat and sinewy tissue (silver skin). Cut in half cross-wise. Place pieces in Ziploc bag or on plastic wrap covered with another piece of plastic wrap. Pound to a thickness of 1/4-inch. Set aside.
In a large bowl, whisk milk and egg together. Set aside.
Place flour, Kosher salt and pepper in a Ziploc bag or container. Whisk to combine. Place Panko breadcrumbs in a container.
Coat pork in seasoned flour. Dip in milk/egg mixture and again coat in seasoned flour. Dip again in milk/egg mixture, and coat in Panko breadcrumbs. Place in single layers on plate lined with wax paper, with waxed paper between the layers; refrigerate for at least one hour.
Heat vegetable oil in a large skillet over medium heat. Add several pieces of breaded pork, and fry to a golden brown, 3 to 4 minutes per side; drain on paper towels. Repeat with remaining pork.
Yield: 4 servings.
Calories: 567kcal | Carbohydrates: 35g | Protein: 31g | Fat: 33g | Saturated Fat: 24g | Cholesterol: 117mg | Sodium: 1998mg | Potassium: 577mg | Fiber: 1g | Sugar: 3g | Vitamin A: 110IU | Calcium: 91mg | Iron: 3.5mg