Pork Milanese Over Buttered Fettuccine

Pork Milanese Over Buttered Fettuccine  -  Crispy breaded pork cutlets served atop a pile of simply seasoned fettuccine and arugula.

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Don't you love when a meal looks all fancy schmancy but it really is kind of easy to prepare?  I love all the extra credit I get from the fam when I serve up a recipe like that.  They all are fooled into thinking I put so much extra time and effort into their meal.  Suckers!

A few weeks ago my husband and I met some friends for dinner and I ordered a chicken milanese dish.  When it was came to the table it was served over pasta with an arugula salad on top.  It was pretty good but their pasta was a bit dry.  I haven't been able to get the dish out of my head, so I decided to take their general idea and Foody Schmoody it up my own way.

If you aren't familiar with milanese, or breaded cutlets as we call them in my house, don't be intimidated.  Once you use the method a few times, it becomes very easy.  The key is setting up a breading station.  You place the egg in one bowl, the flour in another and the crumb mixture in a third.  Dip each cutlet in the flour then egg and then crumbs.  Once each cutlet is breaded, I just place it on a cutting board while I finish up with the others.  Then just cook them up in a skillet and done.  Easy, right?

A few words on Pork Milanese Over Buttered Fettuccine:

• Chicken can be substituted for pork
• Be sure your cutlets are thin so they will cook through while browning
• Always use a good quality parmesan cheese and grate it yourself; it's worth it
• Prepare the pork while the pasta is cooking to save time
• Want to ditch the pasta?  Try this Chicken Cutlet w/ Lemon Garlic Dressing (use either pork or chicken)

Printable Recipe Card

Pork Milanese Over Buttered Fettuccine

Christine

Crispy breaded pork, pan fried and served over buttery fettuccine noodles

4.50 from 2 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Ingredients

  

1x2x3x

• ¼ C Olive oil
• 4 pork cutlets thin sliced
• 1 C panko crumbs seasoned
• ½ C freshly grated parmesan cheese
• ½ C flour all purpose
• 1 egg beaten
• Salt
• Pepper
• 12 oz fettuccine noodles
• ½ C freshly grated parmesan cheese
• 1 T lemon zest
• 1 T lemon juice freshly squeezed
• 4 T butter
• 5 oz arugula
• ½ teaspoon black pepper

Instructions

 

• Mix crumbs and parmesan in a shallow bowl. Place egg in another shallow bowl and finally flour in another. Season the flour liberally with salt and pepper.
• Dredge the cutlets in the flour, shaking off excess flour before dipping in the egg and then the panko mixture.
• Heat oil in a large skillet over medium-high high. Place breaded pork in skillet and cook until browned. Flip over and brown the other side. This should take about 5 minutes.
• Set aside.
• Meanwhile, prepare fettuccine as per package instructions (be sure to salt the cooking water well).Reserve ½ C cooking water just prior to draining.
• Return pasta back to pot after straining over low heat. Add lemon zest, juice, black pepper and butter. Stir in arugula to wilt. If mixture seems too dry, stir in small amounts of reserved cooking water. Once arugula is slightly wilted, stir in parmesan cheese.
• Slice pork cutlets and serve over pasta.
• Serve with additional parmesan cheese if desired.

Keyword pork

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