The word “crispy” sells more food at restaurants and stores than any other adjective.  We love crispy food! People tend to like crispy food because crispy/crunchy foods are noisy to eat.  It is the “sixth sense” of eating.  We associate crunch, or noise, with freshness and quality, therefore we are drawn to foods that are crispy or that have crispy in the title. We have, in recent years, trained ourselves to stay away from “fried”, but we still order “crispy” even though it is the same concept of preparation.  

This theory is true in my house.  If I prepare Crispy Pork Milanese my family will gobble it up.  If I make a salad, but forget to put in the croutons you can guarantee I will hear about it! My kids want carrots, pretzels, apples…anything crunchy.  And frankly, so do I.  See that is why I have to eat that bag of Cheetos-I am wired that way-I just can’t change:) 
This recipe for Crispy Pork Milanese is so delicious! It is not as healthy as grilled chicken, but hell I get tired of grilled chicken all the time. Try this and I promise you will not be disappointed. Crunch away!!!


Crispy Pork Milanese

Serves 4

2 large eggs
1/2 cup flour
2 cups panko bread crumbs 
1 Tablespoon dried Italian seasoning 
Salt and Pepper
4 pork cutlets, thin cut 
4 Tablespoons grape seed oil (you need grape seed or vegetable-olive will burn too easily
1 large bag of arugula or spinach (or a combination)
1 large lemon
2 Tablespoons olive oil
2 Tablespoon Parmesan cheese (shredded or shaved)

You will need 3 shallow bowls or pie plates.  In one bowl, beat the eggs with a tablespoon of water. In the second bowl, pour in the flour and seasons with salt and pepper.  In the third bowl, pour in the panko bread breadcrumbs and season with Italian seasoning. 

Season cutlets with salt and pepper.  Dip each piece into the flour then the egg and then the breadcrumbs. Place each breaded cutlet on a plate and set aside.  

In a large skillet heat the oil over medium-high heat.  Once the oil begins to shimmer please 2-4 pieces of pork, depending on how large your skillet is (do not over crowd the pan or the pork will not brown).  Fry for 4-5 minutes per side.  Once cooked though, set on a paper towel lined plate and sprinkle with a little salt.

While the pork is resting, prepare the salad.  In a large salad bowl toss the arugula with oil,  the juice of one lemon and the Parmesan cheese. 

Place the pork on plates and top with salad and a wedge of lemon.