Pork Milanese with Fennel Orange Salad

Crispy pan-fried pork cutlets served with a fresh fennel, orange, and arugula salad for an easy Italian-inspired dinner.

Prep: 20 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb pork cutlets
• 0.5 cup all-purpose flour
• 1 large egg
• 1 cup breadcrumbs
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 tablespoons olive oil
• 1 medium fennel bulb
• 1 large orange
• 2 cups arugula
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil

Cooking instructions

1. Season the pork cutlets on both sides with salt and pepper. (about 2 min)
2. Set up three shallow bowls: flour in the first, beaten egg in the second, and breadcrumbs in the third. Coat each cutlet in flour, dip in egg, then press into breadcrumbs until evenly covered. (about 6 min)
3. Heat the olive oil in a large skillet over medium heat. Pan-fry the breaded cutlets in batches if needed, 3 to 4 minutes per side, until golden and the thickest part reaches 145°F. (about 8 min) — 145°F
4. Transfer the pork to a clean plate and rest for 3 minutes. (about 3 min)
5. Trim and thinly shave the fennel, cut away the orange peel and segment the orange, then combine them with the arugula. (about 7 min)
6. Whisk the lemon juice and extra-virgin olive oil together, toss with the salad, and serve alongside the rested pork. (about 2 min)