Milanese breaded pork cutlet

Milanese breaded pork cutlet

Costolette di maiale alla Milanese

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 large pork cutlets, bone in
salt
pepper
2 eggs, beaten
6 tablespoons dried white breadcrumbs
olive oil and vegetable oil, for shallow-frying
500g purple sprouting broccoli
2 garlic cloves, sliced
1/2 chilli, chopped
1 lemon, quartered

Method

  1. Place the cutlets on a piece of cling film or greaseproof paper, and cover with another piece. Beat the fleshy parts with a mallet or something heavy. You want the meat to spread and become a little thinner. Remove the film or paper.
  2. Season the cutlets and dip in the beaten eggs, then coat with breadcrumbs.
  3. Pour enough mixed oil into a large shallow pan to cover the base. Heat it until it starts to bubble, then fry the cutlets on a medium-high heat for at least 5 minutes on each side until golden brown. Set aside and keep warm.
  4. Blanch the broccoli in a pan of boiling water for a few minutes before gently frying in a pan with the sliced garlic, chopped chilli and a little olive oil until softened. Serve with the cutlets and the lemon quarters.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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