Italian-American · main

Pork Milanese with Arugula Salad

Pork Milanese with Arugula Salad reads umami 6.6, richness 6.1 and citrus 5.5 on Palate's 0–10 flavor X-ray — a Italian-American main, about 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.4 / 10
• Sweet & Fruity — 4.5 / 10
• Sour & Bright — 6.9 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 2.9 / 10

The measured notes (of 18)

Umami 6.6 · Richness 6.1 · Citrus 5.5 · Salinity 5.2 · Sourness 4.7 · Fruity 3.9 · Herbaceous 2.5 · Funk & Ferment 2.4 · Nutty 2.3 · Allium 2.2 · Sweetness 2.1 · Bitterness 1.6 · Warm Spice 1.2 · Floral 1.1 · Earthy 1.1

What's in it (14)

• pork loin chops — 567 g
• all-purpose flour — 121 g
• eggs — 200 g
• water — 15 g
• bread crumbs italian style — 355 g
• parmesan cheese — 57 g
• salt — 7 g
• freshly ground black pepper — 3 g
• oil — 109 g
• arugula — 142 g
• grape tomatoes — 473 g
• shallot — 40 g
• lemon — 65 g
• extra-virgin olive oil — 41 g

Time & effort: about 33 min · effort: involved

Nutrition (per 100 g, engine-estimated): 166.9 kcal, 11.9 g protein, 5 g fat, 18.1 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Place each pork chop between two sheets of plastic wrap and pound with a meat mallet or the flat side of a heavy pan to an even 1/4-inch thickness.
2. Set up a breading station: put the flour in one shallow dish, whisk the eggs with the water in a second dish, and stir together the panko, Parmesan, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper in a third dish.
3. Season the pounded pork all over with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge each cutlet in the flour, shaking off the excess, then coat in the egg wash, letting excess drip off, then press firmly into the panko mixture on both sides so the crumbs adhere. Set the breaded cutlets on a plate in a single layer.
4. In a small bowl, whisk together the lemon juice and olive oil; set this dressing aside.
5. Heat the neutral oil in a large skillet over medium-high heat until it shimmers and a pinch of panko dropped in sizzles immediately, about 3 minutes.
6. Working in two batches to avoid crowding, fry the cutlets until deeply golden brown and crisp on the first side, 2-3 minutes.
7. Flip and fry until the second side is deeply golden brown and crisp and the pork reaches 145 F on an instant-read thermometer, 2-3 minutes more. Transfer to a wire rack set over a paper towel-lined sheet pan (not directly onto paper towels, so the crust stays crisp) and season lightly with salt while hot.
8. While the second batch of cutlets fries, toss the arugula, cherry tomatoes, and shallot in a large bowl with the reserved lemon-olive oil dressing and the lemon zest; season with salt and pepper to taste.
9. Plate each cutlet whole or sliced on the bias, mound the dressed arugula salad on top so the peppery greens wilt slightly against the hot crust, and serve immediately.

Dishes with a similar flavor shape

• Chicken Francese — Italian-American
• Pork Tenderloin Saltimbocca — Italian-American
• Garlic Parmesan Baked Orzo with Chicken — Mediterranean
• Crispy Greek Chicken Cutlets with Lemon — Greek
• Greek Chicken and Rice Skillet — Greek

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.