Pork Milanese

Niman Ranch Pork Tenderloin, Shaved Celery, Frisée, Caper Vinaigrette, Lemon

Chef Vincent Morelli of Cent’s Pizza + Goods | Cleveland, OH

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Adapted by StarChefs  |  May 2025  |  Photo: Will Blunt

INGREDIENTS

Pork Cutlets:
Yield: 4 servings
200 grams panko breadcrumbs
150 grams grated Pecorino Romano
5 grams dried parsley
5 grams garlic powder
5 grams ground black pepper
5 grams onion powder
4 eggs, beaten
Corto 51-49 blended oil
1 Niman Ranch Iberian Duroc pork tenderloin, tenderized and divided into 8 cutlets

Dressing:
Yield: 4 servings
50 grams Corto TRULY 100% extra virgin olive oil
34 grams chopped capers
30 grams lemon juice
24 grams chopped anchovies
6 grams fish sauce
1 gram ground celery seeds
1 gram ground black pepper

Salad:
Yield: 4 servings
85 grams thinly shaved celery stalks
25 grams frisée
15 grams celery greens
15 grams parsley
15 grams cilantro
15 grams dill

To Assemble and Serve:
Yield: 1 serving
Lemon cheek

METHOD

For the Pork Cutlets:
In a shallow mixing bowl, combine breadcrumbs, cheese, parsley, garlic powder, black pepper, and onion powder. Set aside. In a separate shallow mixing bowl, add eggs. In a pan over medium flame, heat oil. Coat cutlets in egg mixture followed by dry mixture. Transfer to pan and fry 3 minutes on each side, or until golden brown. Transfer to a paper towel lined plate and let drain.

For the Dressing:
In a small mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and refrigerate.

For the Salad:
In a large mixing bowl, add all ingredients. Add desired amount Dressing and toss to evenly coat. Set aside.

To Assemble and Serve:
Place 2 Pork Cutlets on a serving plate. Top with desired amount Salad. Finish with desired amount Dressing. Serve with lemon cheek.

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