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Pork Cotoletta Milanese
Recipe by Aldo Ortado
This Italian classic combines delicious crumbed pork cutlets with a fresh cabbage and apple salad.
- Steps
- Ingredients
Ingredients
Seasoned Breadcrumbs
Cabbage and Apple Salad
Cotoletta di maiale alla Milanese
To Season
To Serve
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Steps
- Preheat oven to 200°C fan forced.
- For the Seasoned Breadcrumbs, remove the crust from the rolls and roughly chop the bread. Place onto a tray and bake in the oven for 10 minutes. Remove from the oven and place into a food processor. Pulse until finely chopped then mix in the remaining ingredients. Return to the oven for 5 minutes to dry. Remove from the oven and set aside to cool.
- For the Cabbage and Apple Salad, using a mandolin, shave the cabbage finely and place into a bowl. Shave the apple paper thin then julienne. Add to the cabbage and cover with iced water and set aside.
- For the dressing, place the lemon juice into a saucepan and simmer until reduced by half. Add the sugar and stir until dissolved. Transfer the juice into the canister of a stick blender and allow to cool in an ice bath.
- When ready to serve, add the oil to the lemon juice in a thin steady stream while processing with a stick blender. Blend to a smooth and silky consistency.
- Drain the cabbage well and toss in some of the lemon dressing. Set aside in the fridge.
- For the Cotoletta di maiale alla Milanese, trim the skin and excess fat from the outer edge of the cutlets and cut the trimmings into small pieces. Place into a medium frypan over a medium heat until the fat has rendered. Remove the pan from the heat and discard the crisp fat. Reserve the rendered fat.
- Meanwhile, flatten the flesh of the trimmed cutlets with a meat tenderiser to a thickness of 1cm. Season with salt and set aside.
- Place flour into one bowl. Place eggs, cream, salt and pepper into a second bowl and whisk until well combined. Place seasoned breadcrumbs into a third bowl.
- Dust the chops in flour then dip into egg mixture to coat. Place into the breadcrumbs, ensuring cutlets are evenly coated.
- Add the olive oil to the pan of rendered fat and place over medium-high heat.
- Add the crumbed cutlets and cook for 2 minutes on one side. Flip the cutlets then add the butter and cook, basting the cutlets continuously, for 2 minutes. Remove from the pan and place onto a wire rack to rest. Transfer to a few layers of paper towel to rest for 5 minutes.
- To serve, transfer cutlets to serving plates. Top with some dressed salad and add a lemon cheek. Serve with remaining lemon dressing on the side.
