Pork Milanese is a crispy and crunchy pan-fried pork cutlet that is the perfect easy weeknight meal. It is super simple meal, but is also 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 pork chops (center-cut, boneless)
- 3/4 cup Panko bread crumbs
- 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 eggs
- 1 tablespoon water
- 1/3 cup olive oil
- Garnish: parsley, lemon wedges, grated parmesan cheese
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 two cutlets for even thinner fried cutlets.
Whisk together the panko bread crumbs, 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 bread crumb mixture and coat both sides completely with the bread crumbs. Set the breaded cutlets aside while you heat the oil.
Heat the olive oil in a large saute pan on medium-high heat. Add two or three cutlets at a time, depending on the size of the pan. Don't over crowd 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 a fresh argula salad, a squeeze of lemon, and some chopped parsley and grated parmesan cheese. White wine won't hurt either!
- Make sure to cook the pork cutlets on medium heat. If you cook them on high heat the bread crumbs will brown before the inside of the cutlets are cooked!
- You can substitute the Panko bread crumbs 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!