Pork Milanese with Kale and Apple Salad

What You’ll Need

We use Dijon and whole-grain mustard in the pork marinade and kale salad dressing for a tangy flavor. The exact measurements are in the recipe card below.

• Pork Loin Cutlets: If you can’t find pork cutlets at the supermarket, buy a pork loin and thinly slice it. You could also use thin-cut boneless pork chops.
• Spices: Season the pork with kosher salt, onion powder, and garlic powder.
• Mustard: Use Dijon and whole-grain mustard for the pork marinade and salad dressing.
• Breadcrumbs: Using seasoned whole-wheat breadcrumbs means you don’t have to add extra seasoning to the crumbs or pork.
• Egg: Dredging the pork in the egg helps the breadcrumbs to stick to the meat.
• Vinaigrette Ingredients: You’ll need olive oil, apple cider vinegar, maple syrup, and both types of mustard to make a tangy-sweet dressing.
• Kale: Thinly chop Tuscan kale, also called Lacinato or dinosaur kale. It’s more tender and less bitter than curly kale.
• Apple: The Granny Smith apple adds a tart, crunchy contrast to the hearty kale.

How to Make Pork Milanese

Letting the pork marinate overnight enhances its flavor and streamlines dinner prep the next day. While you have the mustards out, you can also make the vinaigrette. Scroll to the bottom for printable instructions.

1. Pork Marinade: Season the pork with salt, garlic powder, and both mustards. Refrigerate for at least an hour or overnight.
2. Coat the Pork: Place the breadcrumbs in a shallow bowl and the egg in another. Dip the cutlets in the egg, then the breadcrumbs. Lay them on a cutting board and spray both sides with oil.
3. How Long to Cook Pork Milanese: Place a perforated parchment paper in the air fryer basket and cook at 400°F for 5 to 6 minutes on each side.
4. Make the Kale Salad: Whisk the vinaigrette ingredients in a small bowl. Drizzle some on the kale and massage it with your hands to tenderize it. Add the apples.

Variations

• No air fryer? No problem! Bake the pork cutlets on a sheet pan at 425°F for 14 to 15 minutes, turning halfway, or cook them in a skillet with a little olive oil over medium heat for 6 minutes on each side.
• Meat: Replace pork with chicken cutlets.
• Breadcrumbs: If you don’t have seasoned crumbs, add extra herbs and spices, like salt, onion powder, garlic powder, and dried oregano.
• Gluten-Free: Use gluten-free breadcrumbs.
• Egg allergy? Omit it.
• Greens: Use shredded Brussels sprouts or curly kale.
• Apples: Substitute Honeycrisp or Pink Lady apples.
• Nuts: Add toasted or candied pecans or walnuts to the salad. Almonds or pistachios would also be good.
• Cheese: Add a sharp cheese, like gorgonzola or goat cheese.

Serving Suggestions

This easy pork Milanese with kale salad is a complete meal, but if you’d like it to be a bit more filling, pair it with some warm sourdough bread. You could also add another side, like roasted potatoes, roasted sweet potatoes, roasted winter squash or baked sweet potatoes.

2

Roasted Sweet Potatoes

50 mins

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Crispy Oven Roasted Baby Potatoes

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Roasted Seasoned Winter Squash Medley

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0

Baked Sweet Potato

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Proper Storage

• Refrigerate leftover pork for up to 4 days and the kale salad for 2 days. To reheat, air fry the meat at 360°F until heated through.
• Freeze Raw Cutlets: Place breaded cutlets on a parchment paper with parchment in between each cutlet then transfer them to an airtight container. Freeze for up to 3 months. To cook them, air fry at 400°F for 12 to 16 minutes, flipping halfway.

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