Overview
Olive Garden Pork Milanese Pan-seared pork scaloppini crusted with Italian herb breadcrumbs, served with asiago cheese-filled tortelloni pasta tossed in a garlic-butter sauce with fresh spinach. Scaloppini is a culinary term that refers to a thinly sliced or pounded cut of meat, such as veal, pork, beef, or chicken. In Italy, the meat is then traditionally dredged in flour or breadcrumbs, pan fried, and served with a sauce. At Olive Garden, guests can savor this preparation in the new Pork Milanese dish, which is served with a garlic cream sauce and finished with a squeeze of lemon. To prepare a scaloppini dish at home, you can ask your butcher or follow these simple tips from Olive Garden Executive Chef Marie Grimm: Select a boneless cut of meat from the loin or top round (for veal, pork, and beef) or breast (for chicken or turkey). Put one piece of plastic wrap on a wood block or cutting board and sprinkle lightly with water. Place two pieces of meat, roughly 3/4 inch thick, on top of plastic wrap. Sprinkle meat lightly with water and cover with second piece of plastic wrap. Lightly pound meat with a rolling pin or meat mallet until pieces are about 1/4 inch thick. Remove plastic wrap. Season both sides of meat and cook according to recipe. We're looking at a pork loin, dredged in a blend of panko, herbed breadcrumbs, fresh parsley and Parmesan cheese and pan-seared to a golden brown. The pork is accompanied by asiago-filled tortelloni tossed with fresh spinach in a garlic cream sauce. The final touch? When the dish is ready, you get a final squeeze of lemon tableside as they do in Italy. 6 cutlets of lean pork or venison, about 1/4" thick 2 eggs 1/2 tsp. coarse ground black pepper 1 tsp. salt 1 tsp. italian seasoning 1-1/2 cups plain bread crumbs 1/3 cup flour 1/2 cup butter or margarine 2 lemons, cut in wedges 3 T. chopped fresh parsley Pound meat with a mallet until 1/8" thick. You may want to cover the meat with plastic wrap to prevent any meat juice splatters. In a pie dish, beat eggs with salt, pepper, and itailian seasoning. Put flour in a shallow dish or on waxed paper. Put bread crumbs in another shallow dish or sheet of waxed paper. Now for the dredging and dipping. When doing this, have a fork handy and use the same hand to dip because this gets messy. Use your fingers to dredge the meat in the flour until evenly and lightly coated. Transfer meat to the eggs. Use the fork to turn the meat in the egg mixture and transfer it to the breadcrumbs. Coat the meat with breadcrumbs evenly. Melt 1/4 c. butter in a skillet. Add 2-3 pieces of coated meat at a time. Cook about 5 minutes per side or until browned and no red juices are released when poked. Try to limit poking and flipping because the breading will disintegrate if handled too much. Add remaining butter as needed when the skillet looks dry. The cutlets should be a nice golden brown. Place cooked cutlets on a serving platter. Squeeze lemon and sprinkle parsley over top of cooked meat.