5 from 30 votes
Pork Milanese Recipe
This Pork Milanese recipe features thinly pounded pork chops breaded with flour, egg wash, and crisp panko breadcrumbs, pan-fried in olive oil and finished with butter for a golden crust. A fresh salad of arugula, kale, and optional vegetables dressed with lemon and olive oil accompanies the pork, providing a vibrant contrast. The combination delivers a crunchy exterior and tender, juicy interior, ideal for a balanced meal.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
Calories:
768 kcal
Course:
Main Course
Cuisine:
Italian
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
- black pepper coarse and freshly cracked, to taste
- salt 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
- black pepper coarse and freshly cracked, to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 768
% 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.