Shortbread-Crusted Pork Milanese

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
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Arugula and Vinaigrette:

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar 

2 tablespoons finely minced shallots 

1/2 teaspoon chopped fresh oregano 

1 clove garlic, grated 

3 tablespoons extra-virgin olive oil 

3 cups arugula 

Kosher salt and freshly ground black pepper


1/2 cup panko breadcrumbs

1/2 cup grated Parmigiano-Reggiano

1/2 teaspoon chopped fresh oregano 

8 Trefoil® or Shortbread cookies

2 large eggs, beaten 

1 cup all-purpose flour 

2 bone-in pork cutlets, pounded to 1/4 inch thick

Kosher salt and freshly ground black pepper

1/2 cup clarified butter or canola oil

2 sprigs fresh thyme 

1 sprig fresh sage 


  1. For the arugula and vinaigrette: Whisk together the mustard, vinegar, shallots, oregano and garlic in a large bowl. Drizzle in the olive oil and whisk to combine. Set aside.
  2. For the pork: Put the panko, Parmigiano-Reggiano, oregano and cookies in a food processor and pulse until finely ground. Transfer to a shallow dish. Put the eggs and flour in separate shallow dishes.
  3. Season the pork on both sides with salt and pepper. In order, dip one of the cutlets first in the flour, then in the egg and finally in the cookie mixture, being sure to shake off any excess after each step. Repeat with the other cutlet.
  4. Heat the butter, thyme and sage in a large saute pan over medium-high heat. When hot, add the cutlets and lower the heat to medium low. Slowly brown the cutlets on one side, about 3 minutes. Flip and repeat on the other side. Drain on a rack and immediately season with salt and pepper.
  5. Toss the arugula in the vinaigrette and season with salt and pepper. Divide the pork cutlets and salad between plates.