Pork Milanese

We’ve all been there. You have absolutely no idea what to make for dinner and time is running out. There’s no way you have the energy to cook a decent meal. Take-out, anyone? But you really want a proper dinner. Take heart, I have a solution: Pork (or Chicken) Milanese. It’s quick, delicious, and doesn’t take too much effort, plus, you can pound out your stress.

I could eat Pork Milanese once a week, but I know I’ll have those nights when I need my old stand-by so I save it for those desperate moments. I love getting a hit of lemon with the crunchy coating and the tender tasty pork inside.

Enjoy this quick dinner. It’s a great addition to the quick meal repertoire. And if you double the recipe, leftover cutlets make great sandwiches.

Pork Milanese

You’ll need a meat pounder/mallet, three plates, a wide shallow bowl, a large skillet, and some paper towels.

• 3 to 4 pork boneless cutlets, pounded 1/4 inch thick – I cut the big ones in half after pounding
  
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic salt
• 1 large egg, beaten
• 1/2 cup panko bread crumbs
  
• 1/4 cup freshly grated Parmesan or Parmigiano-Reggiano cheese
• 1/2 teaspoon each of dried oregano, basil and thyme
• 1/8 teaspoon freshly grated nutmeg
• Neutral oil, for frying — non-virgin olive, canola or grapeseed
  
• Lemon wedges, for dousing and serving

Put the flour mixed with garlic salt on one plate and the egg in a shallow bowl. One another plate, mix the panko with the cheese, oregano, basil, thyme and nutmeg. Line a plate with paper towels.

Dredge the cutlets in the seasoned flour, tap off the excess, dip the cutlets in the egg, allowing any excess egg to drip back into the bowl, then dredge the cutlets in the panko mixture, pressing to help the crumbs adhere.

Heat oil in the skillet until shimmering. Add the cutlets to the skillet and fry over medium-high heat, turning once, until crisp, golden brown and cooked through, about 4 minutes total. Drain the pork on the paper towel-lined plate. Squeeze lemon juice over the cutlets while they drain on the plate, and serve extra wedges on the side.

Original recipe: Crispy Pork Milanese, Food & Wine