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Leah Maroney
Nutrition Facts (per serving) | |
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441 | Calories |
28g | Fat |
28g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 441 |
% Daily Value* | |
Total Fat 28g | 35% |
Saturated Fat 6g | 29% |
Cholesterol 131mg | 44% |
Sodium 464mg | 20% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 2g | 6% |
Total Sugars 1g | |
Protein 19g | |
Vitamin C 0mg | 0% |
Calcium 123mg | 9% |
Iron 3mg | 15% |
Potassium 250mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Pork Milanese is a crispy and crunchy pan-fried pork cutlet that is the perfect easy weeknight meal. It's a super simple meal that's refined enough to serve at a dinner party.
You can serve it with a little arugula salad, some lemon slices, and a glass of white wine to really round out the dish. It's also delicious served alongside some buttered Parmesan noodles or homemade risotto for a complete meal.
If you have any leftovers, it's also great on top of a salad or in a sandwich.
Ingredients
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4 medium boneless pork chops, preferably center cut
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3/4 cup panko breadcrumbs
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1/4 cup Parmesan cheese
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1 teaspoon Italian seasoning
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Salt, to taste
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Freshly ground black pepper, to taste
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1/2 cup all-purpose flour
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2 large eggs
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1 tablespoon water
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1/3 cup olive oil
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Parsley, lemon wedges, grated Parmesan cheese, optional, for garnish
Steps to Make It
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Gather your ingredients.
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Pound out the pork chops by placing them in a plastic bag one at a time, and beating them with the flat side of a mallet until thin. You can also split each pork chop into 2 cutlets for even thinner fried cutlets.
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Whisk together the panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper in a shallow bowl.
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Place the flour in a shallow plate and whisk in a little salt and pepper. Dip each cutlet into the flour mixture, coating both sides completely.
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Whisk the eggs in a shallow plate with a tablespoon of water. Then dip the floured cutlets into the beaten eggs, coating both sides completely.
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Transfer the egg coated cutlets into the breadcrumb mixture and coat both sides completely with the breadcrumbs. Set the breaded cutlets aside while you heat the oil.
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Heat the olive oil in a large sauté pan on medium-high heat. Add 2 or 3 cutlets at a time, depending on the size of the pan. Don't overcrowd the pan and make sure they lay flat in the pan. Fry for 3 to 5 minutes or until golden brown.
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Flip the cutlets and fry for a few more minutes on the second side until it is golden brown on both sides and cooked through.
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Place the cooked cutlets on a paper-towel-lined plate to drain. Finish frying the remaining cutlets.
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Serve them hot with chopped parsley, a squeeze of lemon, and grated Parmesan cheese, along with a fresh arugula salad. White wine won't hurt either!
Tip
- Make sure to cook the pork cutlets on medium heat. If you cook them on high heat the breadcrumbs will brown before the inside of the cutlets are cooked.
Variations
- You can substitute the panko breadcrumbs for regular Italian breadcrumbs.
- You can substitute the olive oil for other frying oils. The olive oil will provide the best flavor.
- You can make this dish with chicken or veal too.