Pork Milanese with Kale and Apple Salad

Name: Pork Milanese with Kale and Apple Salad
Total time: 90 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 pound pork loin cutlets (thinly sliced or pounded 1/4 inch thick); 1/4 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 2 tablespoons Dijon mustard (divided); 2 tablespoons whole grain mustard (divided); 1/2 cup seasoned whole wheat breadcrumbs (homemade or store bought*); 1 large egg (beaten); Olive oil spray; 1 tablespoon pure maple syrup; 1½ tablespoons olive oil; 2 tablespoons apple cider vinegar; 6 cups Tuscan kale (thinly chopped from 1 large bunch); 1 g ranny smith apple (thinly chopped or julienne)

This Pork Milanese with kale and apple salad is tossed in a maple mustard vinaigrette for bright flavor—an easy, high-protein fall dinner ready in 30 minutes.

⏱️ 90 menit 🔪 Persiapan: 10 menit 🔥 Masak: 20 menit 📊 Sulit 👁️ 9 dilihat

👨‍🍳 Mulai Masak

Foto: Skinnytaste

Bahan-bahan

4 porsi

1 pound pork loin cutlets (thinly sliced or pounded 1/4 inch thick)
1/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons Dijon mustard (divided)
2 tablespoons whole grain mustard (divided)
1/2 cup seasoned whole wheat breadcrumbs (homemade or store bought*)
1 large egg (beaten)
Olive oil spray
1 tablespoon pure maple syrup
1½ tablespoons olive oil
2 tablespoons apple cider vinegar
6 cups Tuscan kale (thinly chopped from 1 large bunch)
1 g ranny smith apple (thinly chopped or julienne)

Langkah-langkah

In a shallow bowl, season pork with salt, garlic powder, onion powder, 1 tablespoon dijon mustard and 1 tablespoons whole grain mustard for at least 1 hour (or overnight, the longer the better).
Place breadcrumbs in a shallow bowl. Place egg in another shallow bowl. Dip the pork into the egg, then the breadcrumb mixture. Place on a work surface and spray both sides with oil.
In a single layer, in batches if needed, transfer the cutlets to the air fryer basket (I recommend using air fryer parchment here to prevent sticking) and air fryer 400F 5 to 6 minutes on each side, until golden, crispy and cooked through.
While the cutlets cook, make the salad: In a small bowl combine remaining dijon mustard, remaining whole grain mustard, maple syrup, olive oil and apple cider vinegar. Combine with kale and massage greens for 1-2 minutes to tenderize if desired; reserve. Add apples.
Bake on a rack on a sheet pan 425°F 14 to 15 minutes, turning halfway, or until golden. OR Cook them in a skillet with a little olive oil over medium heat for 6 minutes on each side.
Serve crispy cutlets with kale salad alongside.