Description
Pork Milanese with Kale and Apple Salad—crispy pork cutlets, fresh apples, hearty kale, and maple mustard vinaigrette. Make this high-protein, high-fiber fall dinner in the air fryer or oven!
- Air Fryer
sheet pan if baking instead
Ingredients
1poundpork loin cutlets, thinly sliced or pounded 1/4 inch thick
1/4teaspoonkosher salt
1/2teaspoongarlic powder
1/2teaspoononion powder
2tablespoonsDijon mustard, divided
2tablespoonswhole grain mustard, divided
1/2cupseasoned whole wheat breadcrumbs, homemade or store bought*
1largeegg, beaten
Olive oil spray
1tablespoonpure maple syrup
1½tablespoonsolive oil
2tablespoonsapple cider vinegar
6cupsTuscan kale, thinly chopped from 1 large bunch
1granny smith apple, thinly chopped or julienne
Instructions
In a shallow bowl, season pork with salt, garlic powder, onion powder, 1 tablespoon dijon mustard and 1 tablespoons whole grain mustard for at least 1 hour (or overnight, the longer the better).
- Place breadcrumbs in a shallow bowl. Place egg in another shallow bowl. Dip the pork into the egg, then the breadcrumb mixture. Place on a work surface and spray both sides with oil.
- In a single layer, in batches if needed, transfer the cutlets to the air fryer basket (I recommend using air fryer parchment here to prevent sticking) and air fryer 400F 5 to 6 minutes on each side, until golden, crispy and cooked through.
- While the cutlets cook, make the salad: In a small bowl combine remaining dijon mustard, remaining whole grain mustard, maple syrup, olive oil and apple cider vinegar. Combine with kale and massage greens for 1-2 minutes to tenderize if desired; reserve. Add apples.
No Air Fryer No Problem:
- Bake on a rack on a sheet pan 425°F 14 to 15 minutes, turning halfway, or until golden. OR Cook them in a skillet with a little olive oil over medium heat for 6 minutes on each side.
Serve crispy cutlets with kale salad alongside.
Last Step:
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Notes
Variations
- Toasted or candied nuts, like pecan or walnuts, make a great addition to the salad.
- Sharp cheeses, like gorgonzola or goats cheese, make a great addition to the salad.
Nutrition
Serving: 1cutlet & 1 1/2 cups salad, Calories: 323kcal, Carbohydrates: 20g, Protein: 32.5g, Fat: 12.5g, Saturated Fat: 2g, Cholesterol: 110mg, Sodium: 708.5mg, Fiber: 5.5g, Sugar: 8.5g
