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Simple Recipes for Every Day

Pork Milanese Bowls

pork milanese bowls made of Skillet-Fried Pork Cutlets on top of lemon parmesan rice and drizzled with creamy lemon dressing
  • Serves: 4
  • Prep Time:  25 min
  • Cook Time:  25 min

Ingredients

Lemon Parmesan Rice

  • 1 ½ cups long grain white or jasmine rice, rinsed under cold water
  • 2 ½ cups chicken broth
  • ½ teaspoon garlic powder
  • zest and juice of 1 lemon
  • 4 tablespoons salted butter
  • ½ cup grated parmesan cheese
  • sea salt and freshly cracked black pepper to taste
  • ¼ cup capers, drained, optional

Skillet-Fried Pork Cutlets

  • 3 (1-inch thick) boneless pork chops (about 1 pound total)
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 large eggs
  • 1 ¼ cups panko
  • 3 tablespoons vegetable oil

Creamy Lemon Dressing

  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice, from 1 large lemon
  • 1 teaspoons granulated sugar
  • 1 clove garlic, minced
  • ¼ teaspoon sea salt
  • ½ teaspoon raw apple cider vinegar
  • ¼ cup mayonnaise
  • 2 tablespoons extra-virgin olive oil

For Serving:

  • lemon wedges
  • arugula
  • cherry tomatoes, cut in half

Method

  1. Make the rice. To a medium saucepan add the rice, chicken broth, garlic powder, lemon zest and juice, along with 2 tablespoons of the butter, stir to combine.

  2. Turn the heat to high, cook, stirring, until the liquid begins to boil. Cover with a tight fitting lid, turn the heat to low and simmer until tender and all of the liquid is absorbed, about 18 minutes.

  3. Stir in the remaining 2 tablespoons butter, parmesan cheese, salt and pepper to taste and capers, if using.

  4. While the rice is cooking, make the pork. Place 1 pork chop between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound to ¼-inch thickness. Repeat with remaining pork chops. Season on both sides with the salt and pepper.

  5. In a shallow bowl or pie pan, beat the eggs. Place the panko in a separate shallow bowl. Dip each pork chop into the egg, allowing the excess to drip off. Press each pork chop into the panko to coat evenly.

  6. Heat 2 tablespoons of the vegetable oil in a large skillet, over medium-high heat. Once the oil is glistening, add 2 pork chops and cook, undisturbed, until golden brown, about 3 to 4 minutes. Flip the pork chops and cook, undisturbed until golden brown on both sides, another 3 to 4 minutes. Transfer the pork to a cutting board. Add the remaining 1 tablespoon oil to the skillet and repeat with the remaining pork chops. Let the pork chops rest for 5 minutes before slicing.

  7. Make the dressing. To a jar with a tight fitting lid, add the lemon zest, lemon juice, sugar, garlic, minced, salt, vinegar, mayonnaise, olive oil. Place the lid on and shake until combined, about 30 seconds. Alternatively you can add all of the ingredients to a bowl and whisk until combined.

  8. Divide the rice into 4 bowls. Top with sliced pork, arugula, and tomatoes. Drizzle with dressing and an extra squeeze of lemon juice if desired.