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Pork Milanese with Kale and Apple Salad

5 from 8 votes

This Pork Milanese with kale and apple salad is tossed in a maple mustard vinaigrette for bright flavor—an easy, high-protein fall dinner ready in 30 minutes.

Prep Time: 10

Cook Time: 20

marinade time: 1

Total Time: 1 30

Yield: 4 servings

Course: Dinner, main dish

Cuisine: American

Equipment

Air Fryer
sheet pan if baking instead

Ingredients

1 pound pork loin cutlets (thinly sliced or pounded 1/4 inch thick)
1/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons Dijon mustard (divided)
2 tablespoons whole grain mustard (divided)
1/2 cup seasoned whole wheat breadcrumbs (homemade or store bought*)
1 large egg (beaten)
Olive oil spray
1 tablespoon pure maple syrup
1½ tablespoons olive oil
2 tablespoons apple cider vinegar
6 cups Tuscan kale (thinly chopped from 1 large bunch)
1 granny 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.

Notes

* (1/4 cup is tossed after, subtracted from n.i.)

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

- WW Points: 7

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