Pork Milanese

This was the second recipe we found from the Bertolli box.  It was by far the best.  We were lucky to have company over that night and could show off Dan’s cooking chops with this amazing recipe.  Also, don’t skimp on the lemon zest.  It really makes the dish.  The Arrabbiata sauce was just ok.  Lots of spice, not as much flavor.
pork milanese-8
Pork Milanese
adapted from Bertolli box

  • 1 cup bread crumbs
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp grated parmesan
  • 1/4 cup flour
  • 1 lbs pork tenderloin, cut into 1 inch slices and pounded thin
  • 2 eggs, beaten
  • 4 Tbsp olive oil
  • 1 jar Bertolli Arrabbiata Sauce
  • 14 oz artichoke hearts
  • 1 tsp grated lemon peel

In a medium bowl combine bread crumbs, 1 T parsley and cheese.  Pour the flour in another bowl. 

Pound pork thin and sprinkle with salt and pepper.  Lightly coat the pork with flour and then dip it in eggs and then coat pork in the bread crumbs.

Heat 2 T olive oil in nonstick skillet and cook half of the pork turning after 4 minutes.  Repeat until all the pork is cooked.

In a separate pan mix sauce and artichokes and cook over medium heat.

Serve pork over the sauce mixture and sprinkle with lemon peel and parsley.

Nutritionals (Serves 4): Cals: 516, Fat: 26.6, Carbs: 20, Fiber: 5.6, Protein: 46
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