This pork Milanese recipe is all about hearty, juicy pork with a light, glorious aroma. It’s easier than you might think and turns out absolutely delicious every time.
Inspired by the Italian Cotoletta Alla Milanese (made with veal) and chicken milanese, this version made with Lean Pork Chops is quick, friendly and hearty, and very tasty. Perfect with a squeeze of lemon and a side of lightly dressed salad greens (I love it with our lemon vinaigrette!).
Beating the pig is the secret to success. It helps the meat to cook quickly and evenly, to keep it juicy inside while the seeding turns golden and crisp. From there, you will cook the cutlets, either traditionally with oil in the oil or in the air fryer (both methods are below!).
Essential ingredients
- Pork Chops: Start with germ-free pork chops. I like center-cut or cut chops. This dish works well with a small reduction, so whether you buy a small cut or a destruction in half by half to make two small pieces. More tips for this are below.
- Flour and eggs: We use a channel with three values for this recipe. Step one is to coat your pork in flour, and step two is to coat it in glazed eggs. I use all purpose flour.
- Breadcrumbs: After flour and eggs, the third part of the bidding is breadcrumbs. I love light and crispy panko breadcrumbs or homemade breadcrumbs.
- Italian acquisition: We are very generous with herbs in our food, so we include a good amount of Italian discoveries in breadcrumbs.
- Parmesan cheese: Optional, but highly recommended. Grated Parmigiano-Reggiano was reinvigorated in the breadcrob mixture taking on the milanese-style with the following breads.
Get the full recipe with the measurements below.
How to make pork Milanese
Tip 1: Prepare the pork. Start with small pork loins (see above). After that, flatten it a bit with a meat mallet, a rolling pin, or the bottom of a sauce pot.
Beating hard helps them cook quickly and evenly, so your braid turns golden before the pork. As a bonus, marinate the meat, so your pork will be juicy and juicy.
Tip 2: Set up a bonding station. You will need three wide, shallow bowls. Add the flour first. For the second time, beat the eggs and water until smooth. In a third, combine the breadcrumbs, Italian organ, Parmesan cheese, and a good pinch of salt.
Tip 3: Bread the Pork. I like to work with one chop at a time and use a fork to move it.
- Roll out the flour on both sides, shaking off the excess.
- Next, cover the egg mixture.
- Finally, press in the breadcrumbs until they are evenly covered.
Lightly shake off any loose crumbs, then place the reserved pork on a baking sheet. Continue with the remaining chops.
Tip 4: Cook the pork. You have two options. My favorite way to cook them is Pan-Fry in a Skillet with some oil. You can also use an air fryer. Both recipes are given in the recipe below.
However you cook them, you’ll know they’re perfect there: Crisp and Golden and the pork feels firm but sweet.
Top pork recipes
Crispy pork milanese
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Escape
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Serve the pork Milanese next to the lamp, fresh salad. I especially like to enjoy vegetable salads with this lemon vinaigrette. A light, sweet dressing perfect for pork.
Note the pork: The recipe calls for 1-inch chops, which you will cut in half before cutting into ¼. Another option is to start with thin slices of pork (about an inch thick) and repeat in ¼
6 Activities
You will need it
1 ½ boneless patts of pork, 3 Chops about 1-inch
1 cup all-purpose flour (130g)
2 large eggs
4 tablespoons of water
1 ½ Confs Panko or Homemade breadcrumbs, finely chopped (130g)
3 spoons of itiluana
3 tablespoons finely grated pirmigiano-reggiano, optional
Salt and black pepper
Oil, cooking
The way
1Prepare the pork: Cut each pork chop crosswise to make two thin chops. Place them between sheets of plastic wrap or parchment paper and pipe to about ¼ ¼ ¼
2Season Pork: In a small bowl, mix a tablespoon of salt. Line a large baking sheet with parchment paper, and arrange the tender pork chops on it. Season both sides evenly with a mixture of salt and pepper.
+Set the binding channel: You will need three wide, shallow bowls. Add the flour first. Second, whisk together eggs and water until smooth. In a third, combine the breadcrumbs, Italian organ, Parmesan cheese, and a good pinch of salt.
4Bread Pork: Working with one lump at a time, using a fork, dust off the flour, shaking off any excess. Get out of the egg mixture, and press it into the breadcrumb mixture so it is well combined. Shake off any excess crumbs, then place the pork laid back on the baking sheet. Repeat with the remaining grays.
What is bought on the kneeCook: Set a large skillet (with sides) over medium heat and stir. Add enough oil to cover the bottom by about an inch. To test the temperature, drop in the bread. It should sizzle right away.
6When the oil is ready, add 2 to 3 chops at a time, depending on the size of your pan. Cook for 2 to 3 minutes on each side, or until golden brown and the internal temperature reaches at least 145°F. Transfer to a rack, sprinkle lightly with salt, and repeat with the remaining chips (add a little more oil to the pan as needed).
Advice from Adam and Joanne
- Leftover bread: You will have flour, eggs, and breadcrumbs left over. We do not recommend saving them.
- Air Fryer Instructions: Spray both sides of the assembled pork chops lightly with cooking spray. Place them in one layer in the air fryer basket (work in batches if needed). Cook at 375°F for 8 minutes, then flip and continue cooking for 5 to 10 minutes more, or until the pork is golden brown and the internal temperature reaches 145°F.
- The nutritional information provided is an estimate.
Nutrition that serves health
Serving size
1 Chop Chop
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The words of the count are full of cornrows
378
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The oil is perfect
8.9G
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Saturated fat
3
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Cholesterol
136.1 mg
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Sodium
544.3mg
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Carbohydrate
37.6G
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Fatty Fiber
2.8G
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Total sugar
1.9G
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Proteins
34.5g
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