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5.0 from 30 votes

Pork Milanese Recipe

This Pork Milanese Recipe is coated in breadcrumbs and pan fried to perfection and is topped off with a simple green’s salad.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 768 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the Pork:
  • 2 1- pound bone-in pork chops
  • 1 cup all-purpose flour
  • 3 whisked eggs
  • 2 cups of panko of breadcrumbs
  • ¼ cup olive oil
  • 2 tablespoons unsalted butter
  • coarse salt and fresh cracked pepper to taste
For the Salad:
  • Juice of 1 lemon
  • ¼ cup of extra virgin olive oil
  • 2 cups of packed baby arugula
  • 2 cups of packed baby kale
  • ½ thinly shaven cucumbers no seeds (optional)
  • 2 thinly shaven radishes optional
  • 1/3 cup of cooked and chilled peas optional
  • 8 to 10 thinly shaven cooked and chilled asparagus optional
  • ¼ cup of microgreens optional
  • ¼ cup of shaved parmesan cheese
  • coarse salt and fresh cracked pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. Season with salt and pepper on both sides and set them aside.
  3. 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.
  4. 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.
  5. 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.
  6. As soon as you flip the pork, add 1 tablespoon of butter per breaded pork chop.
  7. Set aside some paper towels to drain off any excess oil.
  8. In a large bowl, mix together all the ingredients for the salad.
  9. Serve the salad on top of the breaded pork chop.

Notes

  • Make-Ahead – This is meant to be eaten as soon as it’s done cooking.
  • How to Reheat: Add the pork Milanese to a sheet tray lined with parchment paper and cook it in the oven at 375° for 10 to 12 minutes or until hot. 
  • How to Store: If you don't dress the salad ahead of time and keep it separate from the greens, the salad mixture will hold up to 2 days. I like to store the salad in a plastic bag and the vinaigrette in a small plastic container with a lid. The breaded pork chop is also stored in a plastic bag and can be kept for up to 3 days. The salad will not freeze, but the pork chop will freeze well for up to 2 months.
  • You can absolutely cut out the bone, but I prefer to leave it to help seal in more juices making it more tender.
  • You can also serve this with risotto, cacio e pepe pasta, and caponata.
  • Panko are Japanese breadcrumbs that are crisp and large.

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 (30%) 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: 4Serving

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.