Pork Milanese
activeThin-pounded pork tenderloin, breaded and pan-fried with arugula salad
Chef's FeatureFryGarde Manger
4 portions35 min labor
Instructions
1. Slice pork tenderloin into medallions, pound thin between plastic wrap.
2. Set up breading: flour, beaten eggs, breadcrumbs with parmesan.
3. Dredge pork through flour, egg, then breadcrumb mixture.
4. Pan-fry in canola oil over medium-high heat, 3 min per side.
5. Drain on paper towels, season with salt immediately.
6. Toss baby spinach with lemon juice and olive oil.
7. Serve cutlets topped with dressed greens and lemon wedges.
Cost Summary
Batch (4 portions)
Food Cost
$14.94
Labor Cost
$14.58
Total Cost
$29.52
Per Item
Food Cost
$3.73
Total Cost
$7.38
Menu Price
$28.00
Profit
$20.62
Margin
73.6%
Ingredients
| Ingredient | Quantity | Unit | Line Cost |
|---|---|---|---|
| All-Purpose Flour | 4 | oz | $0.13 |
| Baby Spinach | 4 | oz | $1.25 |
| Breadcrumbs | 6 | oz | $1.07 |
| Canola Oil | 4 | oz | $0.37 |
| Eggs | 3 | ea | $0.87 |
| Extra Virgin Olive Oil | 1 | oz | $0.19 |
| Kosher Salt | 0.50 | oz | $0.05 |
| Lemons | 2 | ea | $0.90 |
| Parmesan Cheese | 2 | oz | $1.13 |
| Pork Tenderloin | 1.50 | lb | $8.99 |
Cook History
- Cooked on Feb 25, 2026 (menu: Feb 25, 2026)