Pork Chops Milanese
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Additional Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
743 kcal
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Course
Main Course
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Cuisine
Italian
Pork Chops Milanese
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Pork chops Milanese with center cut pork chops that are breaded and fried until golden and crisp on the outside while juicy and tender on the inside.
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Ingredients
For the seasoned breadcrumbs
- 1 1/4 cups bread crumbs plain
- 1 teaspoon oregano dried
- 3 tablespoons parsley flat-leaf, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons parmigiano reggiano grated
For the pork chops
- 4 large pork chops Thin sliced if possible, center cut or rib bone-in
- salt to taste
- black pepper to taste
- 1 1/2 cups olive oil or enough to fill the pan a 1/2-inch high, or vegetable oil
- 1/2 cup flour for dredging only
- 2 large egg beaten
For the salad
- 8 ounces arugula baby
- 1 1/2 tablespoons lemon juice fresh
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- 1 ounce parmigiano reggiano shaved
- salt to taste
- black pepper to taste
Instructions
For the breadcrumbs
- Mix all of the ingredients together and set aside.
For the pork chops
- Heat olive or vegetable oil in a large heavy frying pan to 360f. The oil should be a 1/2-inch high.
- Lightly pound the pork chops out with the tenderizer side of a meat mallet (about 5 wacks per side). Pat the pork chops very dry with paper towels then season well with salt and pepper on both sides.
- Dredge a pork chop into the flour and shake off the excess. Place the floured chop into the egg mixture and coat well on both sides. Finally, place the chop into the breadcrumbs making sure to coat well on both sides. Set the chop onto a parchment paper lined baking sheet. Repeat the process for remaining pork chops.
- Once the oil reaches the proper frying temp begin frying the chops until golden and cooked through (about 4 minutes per side). The internal temp of the cooked chops should be 145f. Set the chops onto a wire rack or paper towel lined plates. Note: Do not crowd the pan. Work in batches if necessary.
For the arugula salad
- Mix together the olive oil, lemon juice, and Dijon mustard.
- Pour over the arugula and toss to coat. If needed add a touch more olive oil. Season salad with salt and pepper to taste.
- Distribute the salad onto 4 plates, then top with a pork chop. Shave a bit of Parmigiano Reggiano onto each chop (a vegetable peeler works great!) and serve with lemon wedges. Enjoy!
Notes
- Thinner chops work especially well. If using very thick chops you can fry initially and then finish in the oven at 350f until an internal temp of 145f is achieved.
- The pork chops don't need to be screaming hot. This will give you time to make the arugula salad after the frying process.
- Pork chops Milanese can be saved for up to 3 days in the fridge, though the chops are best eaten the same day.
Nutrition Information
Show Details
Calories
743kcal
(37%)
Carbohydrates
2.6g
(1%)
Protein
52.8g
(106%)
Fat
58g
(89%)
Saturated Fat
16.5g
(83%)
Cholesterol
147mg
(49%)
Sodium
841mg
(35%)
Potassium
929mg
(20%)
Fiber
0.9g
(4%)
Sugar
1.2g
(2%)
Calcium
257mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 743 kcal
% Daily Value*
| Calories | 743kcal | 37% |
| Carbohydrates | 2.6g | 1% |
| Protein | 52.8g | 106% |
| Fat | 58g | 89% |
| Saturated Fat | 16.5g | 83% |
| Cholesterol | 147mg | 49% |
| Sodium | 841mg | 35% |
| Potassium | 929mg | 20% |
| Fiber | 0.9g | 4% |
| Sugar | 1.2g | 2% |
| Calcium | 257mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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