Dinner ideas

Double-crumbed pork cotoletta with radicchio & orange salad

Our Test Kitchen version of an Italian-style schnitzel.
Plate of double-crumbed pork cotoletta with salad

Double-crumbed pork cotoletta with radicchio & orange salad

Con Poulos

Test Kitchen tip

Cotoletta is Milan’s answer to the schnitzel. This popular crumbled cutlet is fried in a mix of butter and olive oil. The butter provides the flavour and the oil allows the butter to reach a higher temperature without burning resulting in a deliciously crisp crumb coating.

Love cooking with pork? Check out our collection of tasty pork recipes.

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Radicchio & orange salad



Using a meat mallet, gently pound the pork, one cutlet at a time, between pieces of plastic wrap until 2cm thick. Whisk eggs and milk in a shallow bowl. Place flour in a second shallow bowl, season with salt and freshly ground black pepper. Combine breadcrumbs and grated pecorino in a third shallow bowl. Coat pork in flour; shake off excess. Dip in egg mixture, then in breadcrumb, pressing mixture to coat. Re-dip each cutlet in egg mixture and breadcrumbs. Place onto a plate.


Make radicchio and orange salad. Segment the oranges by cutting off the rind and white pith, following the curve of the fruit. Holding the fruit over a large bowl to catch any juices, cut between the membranes, releasing the segments into the bowl. Add the olive oil and garlic to the bowl. Just before serving,
add the radicchio, toss gently to combine. Sprinkle over the pecorino.


To fry the sage leaves, heat half the olive oil in a large deep frying pan over high heat; add the sage leaves and fry for a few seconds until crispy and bright green. With a slotted spoon, remove sage from pan and drain on paper towel.


Reduce the heat to medium-high and add the butter and remaining olive oil. Cook the pork for 5 minutes each side or until dark golden brown and cooked to your liking. Drain pork on a cake rack or paper towel.


Serve pork with radicchio salad and lemon wedges

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