Pork Milanese Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
768 kcal
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Course
Main Course
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Cuisine
Italian
Pork Milanese Recipe
Description
The Pork Milanese preparation involves pounding bone-in pork chops to about a 1/4 to 1/2 inch thickness, seasoning with salt and freshly cracked black pepper. The chops are breaded traditionally by dredging first in all-purpose flour, then whisked eggs, and finally panko breadcrumbs, which contribute a distinct crispiness. The pork is pan-fried in olive oil over medium heat, with butter added after flipping to enrich the flavor and aid browning. Cooking time is approximately 3 to 4 minutes per side until the pork is golden and cooked through.
The salad side blends baby arugula, kale, and optional fresh vegetables like shaved cucumber, radish, peas, and asparagus, dressed simply with lemon juice and extra virgin olive oil, sprinkled with shaved Parmesan cheese, salt, and pepper. This salad adds a fresh, peppery, and slightly tangy element to accompany the rich breaded pork.
This meal pairs well with risotto or pasta, but also serves well as a standalone dish. The pork's crispy coating and tender interior contrast nicely with the light, crisp salad. To reheat, use a 375°F oven for 10 to 12 minutes to restore crispness.
For storage, keep the salad and dressing separate to preserve freshness up to 2 days, store breaded pork in an airtight container for up to 3 days, and freeze pork up to 2 months if needed. Bone-in chops help retain juiciness but boneless can be used as well.
Ingredients
For the Pork:
- 2 1- pound pork chops bone-in
- 1 cup all-purpose flour
- 3 egg whisked
- 2 cups panko breadcrumbs
- ¼ cup olive oil
- 2 tablespoons butter unsalted
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
For the Salad:
- lemon juice of 1
- ¼ cup olive oil extra virgin
- 2 cups arugula packed, baby
- 2 cups kale packed, baby
- ½ cucumber no seeds (optional, thinly shaven
- 2 radish optional, thinly shaven
- 1/3 cup peas optional, cooked and chilled
- 8 to 10 asparagus optional, thinly shaven, cooked and chilled
- ¼ cup microgreens optional
- ¼ cup Parmesan Cheese shaved
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Place the pork chop in between two large pieces of plastic wrap, and using a mallet pound it out until it is about 1/4" to 1/2" thick.
- Season with salt and pepper on both sides and set them aside.
- Set a standard breading procedure by putting flour in 1 shallow bowl or 9” cake or pie tin, whisked eggs in another, and then panko or breadcrumbs in another shallow bowl or 9” cake or pie tin.
- Dredge the pork on all sides in the flour, then the egg wash, then finally the panko breadcrumbs, and then set on a sheet tray lined with parchment paper. Repeat the process with the other pork chops.
- Add the oil to a large cast-iron skillet over medium heat. As soon as it begins to smoke very lightly, add the breaded pork, turn the heat down to medium, and cook it for 3 to 4 per side or until it’s golden brown very lightly.
- As soon as you flip the pork, add 1 tablespoon of butter per breaded pork chop.
- Set aside some paper towels to drain off any excess oil.
- In a large bowl, mix together all the ingredients for the salad.
- Serve the salad on top of the breaded pork chop.
Notes
- Consume the Pork Milanese immediately after cooking for best texture.
- Reheat breaded pork in a 375° oven for 10-12 minutes to preserve crispiness.
- Store salad and dressing separately to maintain freshness up to 2 days.
- Freeze breaded pork chops for up to 2 months; salad is best fresh and not frozen.
- Bone-in pork chops retain juices better, but boneless works if preferred.
- Panko breadcrumbs provide a light, crisp coating typical in this dish.
- This dish pairs well with risotto, cacio e pepe pasta, or caponata.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 768 kcal
% Daily Value*
| Calories | 768kcal | 38% |
| Carbohydrates | 29g | 10% |
| Protein | 46g | 92% |
| Fat | 52g | 80% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 178mg | 59% |
| Sodium | 362mg | 15% |
| Potassium | 1065mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4530IU | 91% |
| Vitamin C | 52.1mg | 58% |
| Calcium | 225mg | 23% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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