- Pork fillet
- 1 panko breadcrumbs sachet
- 1 parmesan block
- 1 dijon mustard sachet
- 1 baby potatoes bag
- 1 green cabbage
- 1 lemon
- 1 long red chilli
- 1 parsley bunch
This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.
Pantry staples: Cooking oil, salt, pepper, flour
Allergens: Wheat, gluten, yeast, dairy
Specialised equipment: Absorbent paper
Chef's note: As schnitzel is to Austria and Germany, milanese is to Italy! This dish originated in Milan and is traditionally made with veal and fried in butter.
Given the success of our recipe cards, we have decided to change the style of videos to better complement them. Rather than Charlie cooking the entire recipes, he now focuses on the technical and traditional elements of the weekly cuisines. The videos are now shorter, sharper and more informative. Giving you kitchen hacks and skills to ignite your inner chef.
1. Prepare the ingredients
Wash the vegetables. Shave or thinly slice the cabbage. Cut the lemon into wedges. Finely chop 1 tablespoon of the parsley and roughly chop the remainder. Cut the chilli into thin rounds. Finely grate the parmesan. If the potatoes are large, cut them down to an even size.
2. Cook the potatoes
Bring a saucepan of salted water to the boil. Add the potatoes and cook for 15 minutes or until tender.
3. Flatten the pork
Slice the pork fillet into even portions. Using a meat mallet, rolling pin or the base of a small saucepan, pound the pork into a thin piece. Be careful not to break the meat.
4. Make the crumb mixture
Combine the finely chopped parsley, 1 tablespoon of the parmesan and the panko breadcrumbs on a plate. On a seperate plate, add enough flour to lightly coat all surfaces of the pork.
5. Crumb the pork
Spread a little dijon mustard over one side of the dusted pork. Place onto the crumb mixture and press down. Spread a little dijon mustard on the other side. Turn the pork over and again press down on the crumb mixture. Set aside and repeat for the remaining pork.
6. Make the salad
Combine the cabbage, chilli and remaining parsley in a bowl. Squeeze half of the lemon over the salad.
7. Cook the pork
Heat a splash of oil in a frying pan over medium heat. Add the pork, in batches, and cook for 3 minutes on each side. Take care turning the pork so as not to break the crumb. Drain on absorbent paper. You may need to add more oil between batches.
8. To serve
Divide the pork milanese between serving plates. Serve with the potatoes, cabbage salad and remaining lemon wedges. Sprinkle the remaining parmesan over the salad.