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Crispy, pan fried Pork Milanese is a quick and tasty way to prepare pork cutlets for a simple weeknight meal.
I use two thick pork loin pieces from Costco and slice them in half lengthwise to make 4 cutlets for this dish. If your boneless pork chops are thinner then you may want 4 pieces. Simply pound them flat with a meat mallet, dredge them through some flour, beaten eggs, then Panko bread crumbs and briefly fry over medium heat until just cooked and browned. Finish with a squeeze of lemon, a sprinkle of parmesan and chopped parsley.
I know it’s not traditional, but sometimes I like to serve it over some red sauce and pasta, or top each Pork Milanese cutlet with a ripe, juicy, sliced garden tomato! Buon Appetito!!
PrintPork Milanese
- Yield: 4 servings 1x
Ingredients
- 2 thick, boneless pork loin chops, center cut
- 3/4 C. Panko bread crumbs
- 1/4 C. ground Parmesan cheese
- 2 tsp. Italian seasoning
- 1/2 C. all-purpose flour
- 2 lg. eggs
- 1 Tbls. water
- pinch of salt and black pepper
- 1/3 C. oil (olive, avocado, vegetable)
Garnish:
- chopped Parsley
- lemon wedges
- freshly grated Parmesan cheese
Instructions
- Slice pork in half lengthwise to make 4 cutlets. With the smooth side of a meat mallet, pound each cutlet to about 1/4″ thick, or your desired thickness. Season with salt & pepper.
- In wide bowl, combine panko with Italian seasoning and parmesan cheese. In second bowl, add flour, and third bowl whisk eggs with a little bit of water.
- One at a time, dredge each cutlet (both sides) through flour, then eggs, then panko breadcrumbs. Set aside.
- Heat oil in cast iron skillet (or other heavy skillet) over medium heat. Cook each cutlet about 3 minutes on each side until cooked through and crispy. You may need a little more time depending how thick your pork pieces are. Drain on paper towel lined plate.
- Serve with a squeeze of lemon, chopped parsley and freshly grated parmesan cheese.
