Pampas Pork Milanesa with Polenta Crust and Warm Fennel, Orange, and Sardo Cheese Salad

Instructions

1. 1

   1. Place the pork cutlets between two sheets of paper or plastic wrap and gently pound them to an even thickness. Toss them with the garlic, zest and 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1 teaspoon sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let rest for 10 minutes.

2. 2

   2. Set up three shallow dishes for breading. Put the all-purpose flour in the first. In the second, beat the eggs with the mustard. In the third, combine the breadcrumbs, instant polenta, grated Sardo cheese, the remaining 1 teaspoon sweet paprika, the remaining 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   3. Dredge each cutlet in the flour, then in the egg-mustard mixture, and finally in the breadcrumb, polenta, and cheese mixture, pressing so the crust adheres well.

4. 4

   4. For the salad, heat 1 tablespoon of the sunflower oil in a large skillet over medium heat. Add the fennel and red onion with a pinch of salt and cook for 4 to 5 minutes, until slightly softened but still textured. Add the orange segments and cook 30 seconds more. Remove from the heat.

5. 5

   5. In a large bowl, whisk together the white wine vinegar, honey, 2 tablespoons of the reserved orange juice, 1 tablespoon lemon juice, 2 tablespoons sunflower oil, a pinch of salt, and a little black pepper. Add the leafy greens plus the warm fennel and onion, and toss gently. Set aside.

6. 6

   6. Heat the remaining sunflower oil in a wide skillet over medium heat. Cook the milanesas for 3 to 4 minutes per side, until golden, crisp, and the center reaches a safe internal temperature of 145°F / 63°C. If you prefer to finish them in the oven, transfer them to a tray and bake for 5 minutes at 400°F / 200°C.

7. 7

   7. Let the milanesas rest for 2 minutes on a rack or paper towels. Serve each one with the warm salad on top or on the side. Finish with the Sardo cheese shavings and chopped fresh parsley.

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   8. For an extra-crisp finish, place the milanesas in a preheated oven for 2 minutes at 425°F / 220°C just before serving, watching carefully so they do not dry out.