Pork Milanese with Kale and Apple Salad

Pork Milanese with Kale and Apple Salad—crispy pork cutlets, recent apples, hearty kale, and maple mustard French dressing. Make this high-protein, high-fiber fall dinner within the air fryer or oven!

Pork Milanese

I’m so excited for all issues fall, and this Pork Milanese with Kale and Apple Salad is strictly the type of straightforward, flavorful dinner I like to make. I examined it a number of alternative ways and discovered the air fryer offers you the crispiest cutlets with the least quantity of oil, however I additionally included skillet and oven instructions so you’ll be able to prepare dinner it nevertheless you want. The mixture of juicy pork, crisp apples, hearty kale, and a tangy maple mustard French dressing makes this a balanced, high-protein, high-fiber meal that’s family-friendly and good for fall.

Why You’ll Love This Fall Dish

My household loves pork cutlets, and they’re very forgiving! Unlike hen cutlets, they don’t dry out in case you prepare dinner them somewhat longer.

• Perfect fall dinner: Crispy pork cutlets paired with apples and kale spotlight the perfect seasonal flavors.
• Delicious: Maple mustard French dressing provides tangy-sweet distinction to the crispy pork.
• Fast and Easy: Ready in about half-hour, good for weeknights.
• High Protein and High Fiber: With over 32g protein and 5.5g fiber per serving.

For extra Milanese recipes, you may additionally like my Chickpea Milanese, Air Fryer Chicken Milanese, and Flounder Milanese.

What You’ll Need

We use Dijon and whole-grain mustard within the pork marinade and kale salad dressing for a tangy taste. The actual measurements are within the recipe card under.

• Pork Loin Cutlets: If you’ll be able to’t discover pork cutlets on the grocery store, purchase a pork loin and thinly slice it. You might additionally 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 so as to add further seasoning to the crumbs or pork.
• Egg: Dredging the pork within the egg helps the breadcrumbs to stay to the meat.
• Vinaigrette Ingredients: You’ll want olive oil, apple cider vinegar, maple syrup, and each forms of mustard to make a tangy-sweet dressing.
• Kale: Thinly chop Tuscan kale, additionally known as Lacinato or dinosaur kale. It’s extra tender and much less bitter than curly kale.
• Apple: The Granny Smith apple provides a tart, crunchy distinction to the hearty kale.

How to Make Pork Milanese

Letting the pork marinate in a single day enhances its taste and streamlines dinner prep the following day. While you might have the mustards out, you can even make the French dressing. Scroll to the underside for printable directions.

1. Pork Marinade: Season the pork with salt, garlic powder, and each mustards. Refrigerate for not less than an hour or in a single day.
2. Coat the Pork: Place the breadcrumbs in a shallow bowl and the egg in one other. Dip the cutlets within the egg, then the breadcrumbs. Lay them on a slicing board and spray either side with oil.
3. How Long to Cook Pork Milanese: Place a perforated parchment paper within the air fryer basket and prepare dinner at 400°F for five to six minutes on both sides.
4. Make the Kale Salad: Whisk the French dressing elements in a small bowl. Drizzle some on the kale and therapeutic massage it with your fingers to tenderize it. Add the apples.

Variations

• No air fryer? No downside! Bake the pork cutlets on a sheet pan at 425°F for 14 to fifteen minutes, turning midway, or prepare dinner them in a skillet with somewhat olive oil over medium warmth for six minutes on both sides.
• Meat: Replace pork with hen cutlets.
• Breadcrumbs: If you don’t have seasoned crumbs, add further 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 even be good.
• Cheese: Add a pointy cheese, like gorgonzola or goat cheese.

Proper Storage

• Refrigerate leftover pork for as much as 4 days and the kale salad for two days. To reheat, air fry the meat at 360°F till heated via.
• Freeze Raw Cutlets: Place breaded cutlets on a parchment paper with parchment in between every cutlet then switch them to an hermetic container. Freeze for as much as 3 months. To prepare dinner them, air fry at 400°F for 12 to 16 minutes, flipping midway.

More Air Fryer Recipes You’ll Love