Pork Milanese with tomato salsa recipe
This Italian-inspired dish makes for the perfect midweek meal. Juicy pork loin chops encased in a light, zesty breadcrumb served with cherry tomato salsa and fine green beans. See method
- 4 pork loin chops, fat trimmed
- 150g (5oz) fresh white breadcrumbs
- ½ lemon, zested
- 25g feta, crumbled
- 3-4 sprigs lemon thyme, leaves picked
- 3tbsp plain flour
- 2 large free-range eggs, beaten
- 2tbsp vegetable oil
- 25g butter
- 220g (7½oz) cherry tomatoes, quartered
- 1tbsp balsamic vinegar
- 3tbsp extra-virgin olive oil
- 50g (2oz) feta, roughly crumbled
- small handful basil leaves
For the lemon green beans
- 175g (6oz) fine green beans, tops removed
- squeeze lemon juice
If you haven't got any white bread, try using brown instead
Each serving contains
of the reference intake
- Put the pork loins between 2 sheets of clingfilm and bash with a rolling pin until the meat is about ½cm (¼in) thick.
- In a wide shallow dish, mix the breadcrumbs with the lemon zest, crumbled feta, lemon thyme leaves, and some salt and freshly ground black pepper. Put the flour and lots of seasoning in another shallow dish and the beaten egg in a third dish. Dust the pork loins in the flour, shake off the excess, then dip them into the egg, and then finally coat in the breadcrumb and feta mixture.
- Heat the vegetable oil and butter in a large heavy-based frying pan over a medium-to-low heat. Fry the breaded pork for 3-4 minutes each side until golden and cooked through.
- For the tomato salsa, mix the chopped cherry tomatoes, balsamic vinegar, olive oil, feta, and basil leaves together in a small bowl, and season to taste.
- Meanwhile, cook the beans in a pan of boiling salted water for 3-4 minutes until just tender, then drain and refresh in cold water so they keep their vivid green colour. Melt the butter in the same pan, then add the cooked beans, a squeeze of lemon juice, some salt and freshly ground black pepper and stir until glazed. Serve the pork Milanese with the green beans, and tomato salsa on the side.
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