Pork Milanese with Kale and Apple Salad—crispy pork cutlets, fresh apples, hearty kale, and maple mustard vinaigrette. Make this high-protein, high-fiber fall dinner in the air fryer or oven!
Pork Milanese
I’m so excited for all things fall, and this Pork Milanese with Kale and Apple Salad is exactly the kind of easy, flavorful dinner I love to make. I tested it a few different ways and found the air fryer gives you the crispiest cutlets with the least amount of oil, but I also included skillet and oven directions so you can cook it however you like. The combination of juicy pork, crisp apples, hearty kale, and a tangy maple mustard vinaigrette makes this a balanced, high-protein, high-fiber meal that’s family-friendly and perfect for fall.
Why You’ll Love This Fall Dish
My family loves pork cutlets, and they’re very forgiving! Unlike chicken cutlets, they don’t dry out if you cook them a little longer.
- Perfect fall dinner: Crispy pork cutlets paired with apples and kale highlight the best seasonal flavors.
- Delicious: Maple mustard vinaigrette adds tangy-sweet contrast to the crispy pork.
- Fast and Easy: Ready in about 30 minutes, perfect for weeknights.
- High Protein and High Fiber: With over 32g protein and 5.5g fiber per serving.
For more Milanese recipes, you might also like my Chickpea Milanese, Air Fryer Chicken Milanese, and Flounder Milanese.
What You’ll Need
We use Dijon and whole-grain mustard in the pork marinade and kale salad dressing for a tangy flavor. The exact measurements are in the recipe card below.
- Pork Loin Cutlets: If you can’t find pork cutlets at the supermarket, buy a pork loin and thinly slice it. You could also use thin-cut boneless pork chops.
- Spices: Season the pork with kosher salt, onion powder, and garlic powder.
- Mustard: Use Dijon and whole-grain mustard for the pork marinade and salad dressing.
- Breadcrumbs: Using seasoned whole-wheat breadcrumbs means you don’t have to add extra seasoning to the crumbs or pork.
- Egg: Dredging the pork in the egg helps the breadcrumbs to stick to the meat.
- Vinaigrette Ingredients: You’ll need olive oil, apple cider vinegar, maple syrup, and both types of mustard to make a tangy-sweet dressing.
- Kale: Thinly chop Tuscan kale, also called Lacinato or dinosaur kale. It’s more tender and less bitter than curly kale.
- Apple: The Granny Smith apple adds a tart, crunchy contrast to the hearty kale.
How to Make Pork Milanese
Letting the pork marinate overnight enhances its flavor and streamlines dinner prep the next day. While you have the mustards out, you can also make the vinaigrette. Scroll to the bottom for printable instructions.
- Pork Marinade: Season the pork with salt, garlic powder, and both mustards. Refrigerate for at least an hour or overnight.
- Coat the Pork: Place the breadcrumbs in a shallow bowl and the egg in another. Dip the cutlets in the egg, then the breadcrumbs. Lay them on a cutting board and spray both sides with oil.
- How Long to Cook Pork Milanese: Place a perforated parchment paper in the air fryer basket and cook at 400°F for 5 to 6 minutes on each side.
- Make the Kale Salad: Whisk the vinaigrette ingredients in a small bowl. Drizzle some on the kale and massage it with your hands to tenderize it. Add the apples.
Variations
- No air fryer? No problem! Bake the pork cutlets on a sheet pan at 425°F for 14 to 15 minutes, turning halfway, or cook them in a skillet with a little olive oil over medium heat for 6 minutes on each side.
- Meat: Replace pork with chicken cutlets.
- Breadcrumbs: If you don’t have seasoned crumbs, add extra herbs and spices, like salt, onion powder, garlic powder, and dried oregano.
- Gluten-Free: Use gluten-free breadcrumbs.
- Egg allergy? Omit it.
- Greens: Use shredded Brussels sprouts or curly kale.
- Apples: Substitute Honeycrisp or Pink Lady apples.
- Nuts: Add toasted or candied pecans or walnuts to the salad. Almonds or pistachios would also be good.
- Cheese: Add a sharp cheese, like gorgonzola or goat cheese.
Proper Storage
- Refrigerate leftover pork for up to 4 days and the kale salad for 2 days. To reheat, air fry the meat at 360°F until heated through.
- Freeze Raw Cutlets: Place breaded cutlets on a parchment paper with parchment in between each cutlet then transfer them to an airtight container. Freeze for up to 3 months. To cook them, air fry at 400°F for 12 to 16 minutes, flipping halfway.
More Air Fryer Recipes You’ll Love
Yield: servings
Serving Size: 1 cutlet & 1 1/2 cups salad
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.
Last Step:
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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.
Serving: 1 cutlet & 1 1/2 cups salad, Calories: 323 kcal, Carbohydrates: 20 g, Protein: 32.5 g, Fat: 12.5 g, Saturated Fat: 2 g, Cholesterol: 110 mg, Sodium: 708.5 mg, Fiber: 5.5 g, Sugar: 8.5 g
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