2 lbs of beef cutlets pounded thin
5 ounces of pork rinds
1 teaspoon of Kosher salt
1 teaspoon garlic salt
1/2 teaspoon of black pepper
5 ounces of arugula
1 cup of cherry tomatoes
1/2 red onion
8 ounces of Olive oil
2 ounces of white balsamic vinegar
Crush pork rinds in a food processor until they are the consistency of breadcrumbs
Beat eggs in a bowl.
Heat half of the olive oil on medium-high heat in a frying pan. It should be about 350 degrees when frying the cutlets.
Dip cutlets in beaten eggs and let excess drip off.
Coat cutlets in crushed pork rinds making sure they are fully covered.
Fry in hot oil for about 3 minutes on each side until golden brown.
Place fried cutlets on a paper towel lined plate.
Whisk together the rest of the olive oil, juice of the lemon, white balsamic vinegar, salt, pepper and garlic powder.
Toss the arugula in the dressing with tomatoes and sliced onion. Get it all coated evenly.
Serve cutlets and arugula in the same dish.
- Prep Time: 30
- Cook Time: 6
- Category: Meat
- Method: Frying
- Cuisine: Italian
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