Warm Spinach Salad With Pork Milanese

Total Time:
30 min
20 min
10 min

4 servings

  • For the pork:
  • 1/2 pound pork top round or pork shoulder, sliced 1/4 inch thick
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1 cup breadcrumbs
  • 1 tablespoon grated parmesan cheese
  • Kosher salt and freshly ground pepper
  • 1/4 cup vegetable oil
  • For the salad:
  • 1 tablespoon extra-virgin olive oil
  • 1 pint multicolored cherry tomatoes
  • Kosher salt
  • Pinch of red pepper flakes
  • 8 fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • 10 cups baby spinach (about 6 ounces)

Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet until thin. Crack the egg into a shallow bowl and add a touch of cold water; whisk to blend. Put the flour in a separate shallow bowl. Combine the breadcrumbs and parmesan in a third bowl; season with salt and pepper. Dip each slice of pork in the flour, then the egg, then the breadcrumb mixture, turning to coat. Place in a single layer on a baking sheet; set aside.

Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove from the heat and add the pork slices in a single layer. Return to the heat and cook until golden brown, about 3 minutes. Add the remaining 2 tablespoons vegetable oil and flip the pork; cook 2 to 3 more minutes, or until cooked through. Transfer to paper towels to drain; slice into strips.

Make the salad: Wipe out the skillet. Add the olive oil and tomatoes and increase the heat to high. Season with salt, add the red pepper flakes and cook until the tomatoes blister, 1 to 2 minutes; stir in the basil and lemon juice. Place half of the spinach in a medium bowl. Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly; taste for seasoning. Toss with the remaining spinach. Divide among plates and top with the pork. Serve immediately.

Photograph by David Malosh

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    Warm Spinach Salad

    Recipe courtesy of Food Network Kitchen