Warm Spinach Salad with Pork Milanese

Warm Spinach Salad with Pork Milanese is an elegant and flavorful dish that perfectly balances crispy, golden breaded pork cutlets with a lightly wilted, tangy spinach salad.

The dish delivers the comforting crunch of Milanese-style pork with the freshness of greens and a warm vinaigrette that ties it all together. It’s both indulgent and refreshing—a hearty salad that eats like a full meal.

Why I Love This Recipe

I absolutely love how this dish blends two worlds—crispy comfort and fresh healthiness—in one plate. The golden-brown pork is juicy inside and crisp outside, while the spinach is dressed just enough to be warm and flavorful without being soggy. It’s a restaurant-quality meal that you can easily make at home.

Why It’s a Must-Try Dish

• Offers a great combination of textures and temperatures.
• Perfect for lunch or a light dinner.
• Can be customized with different dressings, greens, or even proteins.
• Impresses guests with its gourmet look but is easy to make.

Preparation and Cooking Time:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Calories Per Serving

• Approx. 550–650 calories per serving (based on 4 servings)

Ingredients:

For the Pork Milanese:

• 4 boneless pork cutlets (about ¼ inch thick)
• Salt and freshly ground black pepper
• ½ cup all-purpose flour
• 2 large eggs
• 1 tbsp Dijon mustard
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• ½ tsp garlic powder
• Vegetable oil, for frying
• Lemon wedges (for serving)

For the Warm Spinach Salad:

• 6 cups baby spinach leaves
• 1 small red onion (thinly sliced)
• 6 slices bacon (chopped)
• 1 tbsp olive oil
• 2 tbsp red wine vinegar (or apple cider vinegar)
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Step-by-Step Preparation Method:

Step 1: Prep the Pork

1. Pound pork cutlets (if needed) to about ¼-inch thickness.
2. Season both sides with salt and pepper.

Step 2: Breading the Pork

1. Place flour in a shallow dish.
2. In another bowl, whisk eggs with Dijon mustard.
3. In a third dish, combine panko, Parmesan, garlic powder, salt, and pepper.
4. Dredge pork in flour, dip into egg mixture, then coat with breadcrumb mixture. Press to adhere.

Step 3: Fry the Pork

1. Heat ½ inch of vegetable oil in a large skillet over medium-high heat.
2. Fry cutlets until golden brown and cooked through, about 3–4 minutes per side.
3. Transfer to a paper towel–lined plate. Keep warm in a low oven if needed.

Step 4: Make the Warm Spinach Salad

1. In a large skillet, cook chopped bacon until crisp. Remove bacon and set aside.
2. In the same pan with bacon drippings, sauté red onion until soft (2–3 minutes).
3. Add olive oil, vinegar, Dijon mustard, and honey. Stir to combine and heat through.
4. Add spinach and toss just until wilted slightly, about 30–60 seconds.
5. Remove from heat and toss in the cooked bacon.

How to Serve

• Plate the warm spinach salad first.
• Place a crispy pork cutlet on top.
• Garnish with a lemon wedge and optional shaved Parmesan.
• Serve immediately while the pork is still crispy and the salad is warm.

Additional Recipe Tips & Variations:

• Alternative Proteins: Try chicken cutlets, turkey breast, or even eggplant for a vegetarian version.
• Dressing Variations: Use balsamic vinegar or sherry vinegar for a deeper flavor.
• Extra Crunch: Top salad with toasted nuts like walnuts or almonds.
• Add Cheese: Crumbled goat cheese or blue cheese pairs well with the tangy vinaigrette.
• Gluten-Free: Use gluten-free breadcrumbs and flour alternatives.

Freezing & Storage

Storage:

• Pork Milanese: Store cooked cutlets separately in an airtight container in the refrigerator for up to 3 days.
• Spinach Salad: Best served fresh; however, components like dressing and bacon can be prepared in advance and stored for up to 3 days.

Reheating:

• Reheat pork in the oven or air fryer to keep it crispy (avoid microwaving to prevent sogginess).
• Warm the salad dressing separately and toss fresh spinach just before serving.

Freezing:

• Pork only: Freeze breaded (uncooked) pork cutlets for up to 2 months. Thaw in the fridge before frying.

Special Equipment Needed

• Meat mallet or rolling pin (for pounding pork)
• Shallow dishes for breading
• Large skillet (for frying)
• Tongs
• Paper towels
• Salad tongs or mixing bowl

Frequently Asked Questions (FAQ):

Q1: Can I bake the pork instead of frying it?
Yes! Bake at 400°F (200°C) on a wire rack over a baking sheet for 20–25 minutes, flipping halfway, until golden and cooked through.

Q2: Can I use frozen spinach?
Fresh spinach is preferred for texture and flavor, but you can use well-drained frozen spinach in a pinch—just skip the wilting step.

Q3: Can I make this ahead of time?
You can prep the pork and salad components in advance, but assemble and serve fresh for the best texture and taste.

Q4: What can I substitute for bacon?
Try pancetta, turkey bacon, or omit it entirely for a lighter version.

Conclusion

Warm Spinach Salad with Pork Milanese is a standout dish that combines crispy, juicy pork with fresh, vibrant greens in a way that’s both wholesome and satisfying. It’s quick enough for weeknights but refined enough to impress guests. With its contrasting textures and balanced flavors, it’s a meal you’ll find yourself making again and again.