Sage Fried Pork Milanese with Artichoke Arugula Salad

Prep: 7 mins / Cook: 8 min / Total: 15 mins / Servings: 2

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
12 oz (340.5g)  boneless pork loin63337.5690000
2/3 cup (15.56g)  pork rinds (fried skin)88.8958.890000
1/3 cup (37.33g)  almond flour213.3318.6788404
2/3 cup (67g)  grated or shaved parmesan cheese, divided287.3319.3325.332.67002.67
1/4 cup (8g)  fresh sage10.48.48.241.681.1200.56
4 cup (80g)  arugula, washed and dried20.82.43.21.601.6
1/4 lb (113.5g)  cherry tomatoes, washed and dried20.5801.254.371.2503.12
1/2 cup (110.92g)  artichoke hearts in oil1329.43.5611.485.605.88
4 slices (32g)  cooked bacon175.3613.7611.52.32000.32
1 each (108g)  lemon7.630.132.63.1302.5
1/2 cup (112g)  extra virgin olive oil, divided9609600000
salt and fresh cracked black pepper, to taste0000000
Totals:2548.6200.94g130.32g34.35g13.7g0g20.65g
Per Serving:1274.3100.47g65.16g17.18g6.85g0g10.33g *

Method:

  1. Place two large nonstick sauté pans on the stove over medium heat. Allow them to preheat.
  2. Pulverize the pork rinds in a food processor, to make a crumb or powder.
  3. Add half of the cheese (1/3rd cup [80 mL]) and almond flour to the pork rinds. Process in the processor long enough to have a nice breading. Don’t go too long, or else it’ll start to clump. Pour the mixture into something like a pie pan or a large wide plate.
  4. Chop the sage and add to the breading mixture, with a little salt and pepper. Stir in to combine. Set aside.
  5. Place each pork slice between two sheets of plastic wrap. With a mallet, the bottom of a pot, the back of a knife, or your kid’s soccer cleats, pound the pork into thin wide sheets of pork. The pork should have a diameter of about 7 to 8 inches (18 cm).
  6. Remove the top sheet of plastic and season the pork with a little salt and pepper. Dredge the pork in the breading to get a nice coating. Let it sit in there for a minute. The salt will pull some of the moisture from the pork and soak into the breading, acting a bit like glue.
  7. While the pork sits in the breading, put 2 tbsp (30 mL) of olive oil in the base of each pan. Swirl it around.
  8. Quickly and gently move the pork from the breading pan to the saute pan. Lay the pork in the pan down and away from yourself, in case there is any hot fat splashes, it splashes AWAY from you. Let the pork cook and get a nice brown crust on one side.
  9. While the pork cooks, put the arugula in a large salad bowl.
  10. Half or quarter your cherry tomatoes. Add to the arugula.
  11. Cut each piece of artichoke into half. Add to the arugula.
  12. Crumble the bacon into the arugula.
  13. Around this time, it’s good to flip the pork over, to cook the other side.
  14. While the other side of the pork cooks, with a cheese grater, grate a small amount of the yellow zest off the outside of the lemon. You want about 1/2 tsp. Juice the lemon (you want about 2 tbsp [30 mL]). Add the zest and lemon juice to the arugula.
  15. Add the remaining half of the grated cheese, along with the remaining 1/4 cup of olive oil to the arugula. Add a little salt and pepper.
  16. Once the pork is cooked, place each Milanese into the center of a large plate.
  17. Toss the salad in the bowl. Taste and adjust seasoning.
  18. Place half of each salad on top of each salad. Serve and enjoy!