Pork cutlet a la Milanese
What you need
2 lbs pork cutlets
1/4 cup all purpose flour
Salt, to season
Freshly cracked black pepper, to season
2 tbsp olive oil, or as much as needed
Lemon, sliced into small wedges, to garnish
How to do it
On a cutting board, place the park cutlets and pound with a meat mallet (or rolling pin or wine bottle) until 1-centimeter thick.
Season cutlets lightly with salt and pepper and sprinkle flour evenly over each side of the pork cutlets, spreading with your opposite hand to coat.
In a large sauté pan, heat olive oil over medium-high heat. When the oil just begins to smoke - or, when a droplet of water sizzles immediately when it hits the oil - lower two cutlets into the dish.
Sear cutlets for 2 minutes on each side for a nice medium, tender texture; cook 3 minutes per side if you're worried your cutlets are too thick. Once cooked, set cutlets aside on a wire rack to rest and continue to cook the rest of the cutlets. Replenish the olive oil as needed and lower the heat if the pork chops brown too quickly.
Serve hot with a small wedge of lemon to brighten up the pork. A fresh salad makes an excellent accompaniment to the savory, crisp cutlets.
Store in a plastic bag or well-sealed container in the fridge for up to a week. These cutlets are pretty awesome on a roll for a sandwich or sliced over a salad.