Pork Milanese

  • 225g panko (Japanese breadcrumbs)
  • 50g finely grated Parmesan
  • 2 large eggs
  • 6 boneless pork loin cutlets, pounded thin to 1cm-thick
  • Salt and freshly ground black pepper
  • 65ml plus 3 tbsp olive oil
  • 6 lemon wedges
1) Preheat the oven to 95°C. Coarsely crush the panko in a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper.

2) Dip the pork, 1 piece at a time, into the egg, allowing the excess to drip off, then dredge each piece in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

3) Heat the 65ml of oil in a heavy large frying pan over a medium-high heat. Add half the pork to the hot oil and cook until golden brown and just cooked through, about three minutes per side. Transfer to kitchen towels to drain, then transfer to a clean baking sheet and keep warm in the oven.

4) Add the remaining 3 tbsp of oil to the pan and cook the remaining pork in the same way. Transfer the pork to plates and serve with lemon wedges.

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