Milanese-style Layered Pork Cutlets

Name: Milanese-style Layered Pork Cutlets
Yield: 3 servings
Cuisine: American
Ingredients: 12 strips Thinly sliced pork; 1 Salt, black pepper; 1 Plain flour; 2 ＊Eggs; 2 tbsp ＊Parmesan cheese; 1 ＊Black pepper; 60 grams ※ Panko; 3 tbsp ※Parmesan cheese; 1 ※Garlic powder; 1 ※Parsley (finely chopped); 8 tbsp Olive oil; 30 grams Butter

cookpad.japan @cookpad_jp

Rather than beef, I went with the more affordable pork and layered it like mille-feuille for bigger, juicier, and tender servings.

You can eat this as is, or season with salt, pepper, tomato sauce, or your choice of seasoning.

I also recommend a sprinkle of lemon juice for a refreshing touch. Recipe by *Anna*

Rather than beef, I went with the more affordable pork and layered it like mille-feuille for bigger, juicier, and tender servings.

You can eat this as is, or season with salt, pepper, tomato sauce, or your choice of seasoning.

I also recommend a sprinkle of lemon juice for a refreshing touch. Recipe by *Anna*

cookpad.japan @cookpad_jp

Rather than beef, I went with the more affordable pork and layered it like mille-feuille for bigger, juicier, and tender servings.

You can eat this as is, or season with salt, pepper, tomato sauce, or your choice of seasoning.

I also recommend a sprinkle of lemon juice for a refreshing touch. Recipe by *Anna*

Rather than beef, I went with the more affordable pork and layered it like mille-feuille for bigger, juicier, and tender servings.

You can eat this as is, or season with salt, pepper, tomato sauce, or your choice of seasoning.

I also recommend a sprinkle of lemon juice for a refreshing touch. Recipe by *Anna*

Saved

Ingredients

3 servings

12strips Thinly sliced pork
1Salt, black pepper
1Plain flour
2＊Eggs
2 tbsp＊Parmesan cheese
1＊Black pepper
60 grams※ Panko
3 tbsp※Parmesan cheese
1※Garlic powder
1※Parsley (finely chopped)
8 tbspOlive oil
30 gramsButter

Saved

Steps

1

Buy thinly sliced pork (the same used to make ginger pork).
2

Layer four slices of pork on top of each other, alternating the direction for each layer.
3

Tenderize while spreading out the slices.
4

Season with salt and black pepper.
5

Put panko in a plastic bag and crush with a rolling pin.
6

Mix together the ＊ and ※ ingredients, respectively.
7

Cover the meat from Step 4 in flour and shake to remove excess flour.
8

Coat in the ＊ mixture followed by the ※ mixture.
9

Heat oil over medium heat in a pan, cook the meat from Step 8 until crisp, then remove from the pan (they will be fried a total of two times).
10

Wipe the pan clean and melt in 20g of butter.
11

Return 2 cutlets to the pan and sauté on both sides. Remove, melt 10g of butter in the pan, and sauté the remaining cutlet.