Pork Milanese Recipe

White plate with perfectly crispy, golden pork Milanese garnished with chopped parsley, one wedge of lemon, and a light salad of arugula and shaved parmesan.

5 from 1 vote

Pork Milanese is a classic Italian dish of crispy breaded pork chops pounded thin, coated in breadcrumbs, and pan-fried to golden, delicious perfection. Serve with lemon slices and a light green salad for a simple, flavorful, satisfying dinner.

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner, Main Course, Pork

Cuisine: American, Italian

Keyword: Breaded Pork Chops, Pork Cutlets, Pork Milanese, Pork Milanese Recipe

Servings: servings

Author: Jessica Randhawa

Ingredients

4 boneless pork loin chops
salt and pepper to season
1 cup all-purpose flour
¼ cup milk
2 eggs
1 cup Italian-style breadcrumbs
½ cup parmesan cheese freshly grated
½-1 cup vegetable oil, canola oil, or light olive oil
2 lemons cut into wedges
5 ounces fresh arugula or mixed greens optional

US Customary - Metric

Instructions

Place each pork chop between two pieces of plastic wrap and pound them using a meat mallet (or rolling pin). Flip the meat over and repeat the process on the other side until they are approximately ¼ inch thick. Pat them dry with paper towels and generously season both sides of the chops with salt and pepper.
To prepare the dredging stations, you’ll need three shallow bowls. In the first, add the flour seasoned with additional salt and pepper. In the second bowl, whisk together the eggs and the milk. In the third, combine the breadcrumbs with the grated parmesan cheese.
Coat each pork chop in flour, followed by the egg mixture, letting any excess dip off. Finally, coat with the breadcrumb mixture, firmly pressing the breadcrumbs onto the pork, encouraging them to stick.
Place the breaded pork on a wire rack inside a baking sheet and refrigerate (uncovered) for up to one hour.
Heat the oil in a large frying pan set over medium-high heat until it reaches approximately 350°F (175°C). The oil should be about 1/4 to 1/2 inch deep. Add the pork chops to the oil, working in batches to avoid overcrowding the pan. Cook for approximately 5-6 minutes per side or until golden brown and crispy. The pork should reach an internal temperature of 145°F (63°C). Use a digital meat thermometer to check for doneness.
Transfer the cooked pork chops to a wire rack set over a baking sheet or paper towel to drain the excess oil. Allow the oil to reheat before repeating with any remaining pork chops.
Serve hot, garnished with fresh parsley, and accompanied by lemon wedges for squeezing over the top.

Notes

Cooking time will vary. Use a digital meat thermometer to check for doneness. Pork should reach an internal temperature of 145°F (63°C).
You can store leftovers in an airtight container in the refrigerator for up to four days. If you have multiple pieces, separate them with parchment paper to prevent them from sticking.
Let the leftovers cool before wrapping each cutlet individually in plastic wrap. Then, place them in a ziplock bag or airtight container and freeze them for up to 2 months.
To make this recipe gluten-free, substitute regular flour with gluten-free all-purpose flour and use gluten-free breadcrumbs.
Pork: Look for boneless, thin-cut pork loin chops. Tenderloin and bone-in chops may also be used, but boneless chops are the easiest to work with. Boneless skinless chicken cutlets or veal may be used instead.
Milk can be substituted with water or your favorite non-dairy milk substitute.
This recipe uses Italian-style breadcrumbs with grated parmesan. If you have plain breadcrumbs, easily add Italian herb flavor by adding the following:
- 1 teaspoon dried parsley, oregano, and basil
- 1/2 teaspoon garlic powder and onion powder
- 1/4 teaspoon dried thyme, salt, and black pepper
For a crispier breadcrumb coating, try using Panko-style breadcrumbs.

To air-fry: Preheat your air fryer to 400°F (200°C) and lightly spray the prepared and breaded pork cutlets with cooking spray. Place them in a single layer in the basket (cook in batches if necessary). Cook for about 8-10 minutes, flipping halfway through, until the breading is crispy and the pork reaches an internal temperature of 145°F (63°C).

To bake: Preheat your oven to 425°F (220°C) and arrange the breaded pork cutlets on a wire rack set over a baking sheet. Bake for about 15-20 minutes, until the breading is crispy and the pork reaches an internal temperature of 145°F (63°C).

To freeze before frying, Arrange the breaded pork cutlets in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer and let the pork cutlets freeze until solid, about 1-2 hours. This is called flash freezing. Transfer the frozen cutlets to freezer-safe bags or containers. To cook from frozen, do not thaw. Cook them directly from frozen to maintain the best texture and to prevent the breading from becoming soggy.

Tips to prevent the breading from falling off:

Before you start breading, pat the pork cutlets dry with paper towels. Removing excess moisture helps the flour stick better.
Use your hands to press the breadcrumb mixture firmly onto the pork cutlets.
If you have the time, place the breaded pork cutlets on a wire rack inside a baking sheet and refrigerate (uncovered) for up to one hour.
Use enough oil to come halfway up the sides of the cutlets.
Make sure the oil is hot (350°F) before adding the pork.

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