|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||35%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||6%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*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.
4 medium boneless pork chops, preferably center cut
3/4 cup panko breadcrumbs
1/4 cup Parmesan cheese
1 teaspoon Italian seasoning
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs
1 tablespoon water
1/3 cup olive oil
Parsley, lemon wedges, grated Parmesan cheese, optional, for garnish
Gather your ingredients.
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.
Whisk together the panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper in a shallow bowl.
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.
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.
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.
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.
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.
Place the cooked cutlets on a paper-towel-lined plate to drain. Finish frying the remaining cutlets.
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!
- 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.
- 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.