- Pork loin medallions
- 2 panko breadcrumbs sachets
- 1 red capsicum
- 1 lemon
- 1 orange
- 1 rocket bag
- 2 radish bulbs
- 1 parsley bunch*
- 1 rosemary bunch
Pantry staples: Olive oil, salt, flour, egg
Allergens: Wheat, gluten, yeast
Specialised equipment: Meat mallet (optional), baking paper or cling film, absorbent paper
Chef's note: Welcome to Milan! This city in northern Italy isn’t just known for it’s high end fashion but also their cotoletta alla Milanese. It is traditionally made with veal and cooked with the bone in.
* Parsley is to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Wash the vegetables. Peel and segment the orange. Juice the remaining skeleton of the orange. Thinly slice the capsicum and radish. Cut the lemon into wedges. Pick 1 tablespoon per person of the parsley leaves* and of the rosemary leaves.
2. Flatten the pork
Place each pork loin between sheets of baking paper or cling film to protect it. Using a meat mallet, base of a saucepan or rolling pin, pound the pork until it is an even 5mm thickness.
3. Crumb the pork
Prepare a plate of 1 tablespoon of plain flour per person, a shallow bowl of 1 whisked egg per 2 people, and a plate of the panko breadcrumbs. Finely dice the rosemary leaves and mix them in with the breadcrumbs. Working one at a time, coat a pork loin in the flour, then the egg and then the breadcrumbs on both sides. Repeat until all pork loins have been crumbed. You may need to add more flour and egg.
4. Cook the pork Milanese
Heat a generous splash of oil in a frying pan over medium heat. Cook the pork Milanese for 3 minutes on each side or until browned and cooked through. Drain on absorbent paper.
5. Make the salad
Combine the rocket, radish, capsicum, parsley and orange segments. Add the orange juice, a splash of olive oil and some salt to taste.
6. To serve
Divide the pork milanese, salad and lemon wedges between serving plates.