| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 2 tablespoons finely minced shallots
- 1/2 teaspoon chopped fresh oregano
- 1 clove garlic, grated
- 3 tablespoons extra-virgin olive oil
- 3 cups arugula
- Kosher salt and freshly ground black pepper
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 teaspoon chopped fresh oregano
- 8 Trefoil® or Shortbread cookies
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 2 bone-in pork cutlets, pounded to 1/4 inch thick
- Kosher salt and freshly ground black pepper
- 1/2 cup clarified butter or canola oil
- 2 sprigs fresh thyme
- 1 sprig fresh sage
Instructions
- For the arugula and vinaigrette: Whisk together the mustard, vinegar, shallots, oregano and garlic in a large bowl. Drizzle in the olive oil and whisk to combine. Set aside.
- For the pork: Put the panko, Parmigiano-Reggiano, oregano and cookies in a food processor and pulse until finely ground. Transfer to a shallow dish. Put the eggs and flour in separate shallow dishes.
- Season the pork on both sides with salt and pepper. In order, dip one of the cutlets first in the flour, then in the egg and finally in the cookie mixture, being sure to shake off any excess after each step. Repeat with the other cutlet.
- Heat the butter, thyme and sage in a large saute pan over medium-high heat. When hot, add the cutlets and lower the heat to medium low. Slowly brown the cutlets on one side, about 3 minutes. Flip and repeat on the other side. Drain on a rack and immediately season with salt and pepper.
- Toss the arugula in the vinaigrette and season with salt and pepper. Divide the pork cutlets and salad between plates.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1664 |
| Total Fat | 115 g |
| Saturated Fat | 52 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 7 g |
| Sugar | 15 g |
| Protein | 56 g |
| Cholesterol | 416 mg |
| Sodium | 1125 mg |
Reviews
I make a lot of milanese recipes so I was intrigued by, and dubious of, the cookies in this one. Just didn’t sound delectable to me, smelled too sweet while it was frying it and I assumed it would be a one-time deal . . . until I tasted it! Phenomenal!! Moist and delicious. Geoffrey has done it again. His Chicken Paillard is my favorite recipe for that dish, and this is now my go to Milanese. Awesome salad dressing also.
Couldn’t wait to try this recipe! Went out to purchase GS cookies to make it. I used a bone in pork chop from the butcher but his cut and the one in this picture were very different. This effected the cooking time. I pounded it to death and it still expanded some. It also took more than 3 minutes per side to cook. I’d make it again but this time using a thin chop to start. Flavor wise it was good. Although…I perfer my grandmother’s cornmeal recipe 😉 Thanks for the adventure!
I omitted the cookies to obviously make it lighter, but it was so moist and flavorful. Super fast for a weeknight dinner too! My Three year old even loved it! Served with the arugula salad. Will make at least once a month.