Pork Milanese with Mixed Greens

Name: Pork Milanese with Mixed Greens
Total time: 45 min
Ingredients: 1 (1-pound) pork tenderloin; 1 teaspoon kosher salt; 1 teaspoon coarse black pepper; 1 cup unbleached all-purpose flour; 1 large egg; 1 cup panko breadcrumbs; 2 tablespoons olive oil; 6 cups finely sliced mixed greens and herbs; juice of 1 lemon, about 2 tablespoons; 2 ounces Parmesan cheese, shaved; handful (love this amount!) cherry tomatoes, chopped

Estate Dinners

Pork Milanese with Mixed Greens

Print Recipe

The Strategy:

Milanese is A beautiful lesson in contrasting textures and temperatures. By taking pork tenderloin medallions and pounding them incredibly thin, we ensure a lightning-fast fry that yields a massive, shatteringly crisp panko crust while keeping the meat tender. Mounding a cool, heavily citrus-dressed tangle of bitter greens and shaved Parmesan directly over the hot, crispy pork creates an intoxicating intersection of bright acidity and rich, golden crunch.

Serves: 4 | Total Time: 45 minutes till it’s ready

Ingredients

For the tenderloin

1 (1-pound) pork tenderloin
1 teaspoon kosher salt
1 teaspoon coarse black pepper
1 cup unbleached all-purpose flour
1 large egg
1 cup panko breadcrumbs
2 tablespoons olive oil

For the salad

6 cups finely sliced mixed greens and herbs
juice of 1 lemon, about 2 tablespoons
2 ounces Parmesan cheese, shaved
handful (love this amount!) cherry tomatoes, chopped

Ingredients arranged: a raw pork tenderloin, small bowls of flour, panko breadcrumbs, a cracked egg, a large mound of fresh mixed greens, cherry tomatoes, a wedge of Parmesan cheese, a lemon, olive oil, salt, pepper, and a wooden meat mallet around a marble prep board.

Instructions

Bread the pork

Slice the tenderloin into 3-inch medallions.
Place each medallion between two pieces of plastic wrap. Use a mallet to flatten the medallions into thin cutlets.
Season with salt and pepper.
Add the flour into a shallow dish.
Crack the egg into a separate dish and mix with 2 tablespoons water.
Add the breadcrumbs into a third dish.
Take each cutlet and dip it first in the flour (shaking off the excess), then in the egg wash, and finally in the panko breadcrumbs. Place the cutlets onto a rack.

Fry the pork

Heat olive oil in a skillet over medium-high heat.
Place the cutlets in the skillet. (You can do this in batches depending on the size of the skillet.) Cook until the cutlets are golden on one side, about 2 to 3 minutes. Flip and cook until the second side is golden, about 2 to 3 minutes more.
Transfer to a platter and keep warm.

Assemble salad and serve

Add the greens to a bowl.
Toss with lemon juice.
Add shaved Parm and a few chopped tomatoes.
Use your hands to mound the salad onto the cutlets.

Close-up action shot of a cook's hands using tongs to carefully flip a large, sizzling, golden-brown breaded pork cutlet in a hot cast-iron skillet, with oil bubbling around the edges.

The full recipe lives in the Vault

Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.

Join the Estate Registry

The Heart of the Table

A plate that requires almost no knife work to enjoy is inherently relaxing. Serving a beautifully composed, individual plate of Pork Milanese feels incredibly thoughtful and personal, allowing your guests to simply lean in, twirl their greens, and enjoy the effortless elegance of a perfectly balanced bite.

8 guests gathered around the table laughing, eating, and drinking white wine in a Palm Beach Estate dining patio. A beautiful individual plate of Pork Milanese with Mixed Greens sits in front of the closest guest.

Neighborly Grace

THE PRESENTATION: Plate each crispy, golden cutlet individually on a wide, shallow white rimmed bowl. Use your hands to high-pile the vibrant, lemon-dressed greens directly in the center of the hot pork, allowing the heat to just slightly wilt the herbs and release the aroma of the Parmesan.
THE POUR: This dish demands bright, piercing acidity. Pour a crisp, bone-dry Pinot Grigio or an icy glass of Sauvignon Blanc to cut straight through the rich, fried panko crust.
THE VIBE: Light, sophisticated, and breezy. Perfect for a warm spring evening on the patio where the wine is cold and the conversation is effortless.

Chef’s Recommendations

The Starch on the Plate: Sheet Pan Roasted Baby Potatoes
The Glass Before Dinner: French 75
The Course Before: Roasted Garlic & Tomato Basil Soup
The Sweet at the End: Salted Caramel Ice Cream with Chocolate Chunks

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Pork Milanese with Mixed Greens

Pork Milanese with Mixed Greens

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps