Pork Milanese Recipe

This 30-minute pork Milanese recipe is made with bone-in pork chops, breaded in panko, and pan-fried until golden brown. It is topped with a fresh spring salad of baby arugula, baby kale, shaved cucumbers, radishes, peas, asparagus, and parmesan cheese dressed in lemon and olive oil.

There is nothing better than tender, juicy, delicious cooked pork, and the best part is that it is still decently affordable. I much prefer a bone-in pork chop for this recipe because after you pound it out, it is huge, which means more meat. I also keep the bone in because it provides more flavor and the meat tends to be a lot juicier. If you love pork like I do, try my southern fried pork chops or my breaded pork chops for a different approach.

Pork Milanese

Pork Milanese is an old-school Italian dish, but it is more about the technique of “alla Milanese” than any one specific recipe. Milanese is the process of coating a thin piece of protein in flour, egg, and then breadcrumbs and pan-frying it in olive oil. The name translates to “in the style of Milan,” and the technique has been used in Italian kitchens for centuries. The most classic version uses veal, but pork, chicken, and even eggplant are common variations. You could probably Milanese just about anything, and that is part of what makes the technique so versatile.

The key to my recipe is pounding the pork chops thin and getting the breading right. I place each chop between two pieces of plastic wrap and use a mallet to pound it. Then I run it through a standard breading procedure: flour first, then egg wash, then panko breadcrumbs, pressing the panko in firmly so it adheres. I fry the breaded chops in olive oil, adding a tablespoon of butter per chop as soon as I flip.

The butter browns and bastes the crust while the second side cooks. Once the pork is done, I pile a spring salad right on top: baby arugula and baby kale tossed with thinly shaved cucumbers, radishes, blanched peas, chilled asparagus, microgreens, and shaved parmesan, all dressed in fresh lemon juice and extra virgin olive oil. I love making this recipe because it is not only delicious, but also looks like it came from a restaurant. Best of all, it takes only 30 minutes to make at home, so I highly recommend it.

Ingredients and Substitutions

This recipe has two components: the breaded pork and the spring salad. Both are simple, but the quality of each ingredient matters because nothing is hidden.

• Bone-In Pork Chops – I use two 1-pound bone-in chops. Boneless pork chops work as well.
• All-Purpose Flour – The first step of the breading procedure. It dries the surface of the meat so the egg wash sticks.
• Eggs – Three large whisked eggs for the egg wash. The eggs bind the flour to the breadcrumbs.
• Panko Breadcrumbs – I prefer panko because they are larger, lighter, and fry up crispier than standard breadcrumbs. Homemade breadcrumbs also work.
• Olive Oil and Butter – I fry in olive oil and add butter when I flip the pork. The butter browns and adds richness to the crust.
• Baby Arugula and Baby Kale – Two cups of each, packed. The arugula has a peppery bite and the kale adds substance.
• Cucumbers – I shave them thin with a mandoline or peeler, seeds removed. The thin slices drape over the salad and add a cool crunch.
• Radishes – I shave them thin as well. They add a peppery flavor.
• Peas and Asparagus – I cook and chill both before adding them to the salad. They are optional but add a spring freshness that ties the whole plate together.
• Microgreens and Shaved Parmesan – These are the finishing touches.
• Lemon Juice and Olive Oil – This is the dressing. Just lemon juice and extra virgin olive oil with salt and pepper. My lemon vinaigrette is a sweeter option if you prefer.

How to Make Pork Milanese

Pound the pork: I place each pork chop between two large pieces of plastic wrap and use a mallet to pound it out to about 1/4 to 1/2 inch thick.

Season: I season both sides generously with salt and pepper.

Set up the breading station: I put flour in one shallow bowl, whisked eggs in another, and panko breadcrumbs in a third. I dredge the pork on all sides in the flour, then submerge it completely in the egg wash, then press it into the panko on both sides until it is fully coated.

Pan-fry the pork: I add olive oil to a large cast iron skillet over medium heat. As soon as it begins to smoke lightly, I add the breaded pork and cook for 3 to 4 minutes on the first side. I flip it, add a tablespoon of butter per chop, and cook for another 3 to 4 minutes until golden brown on both sides and cooked through.

Drain the pork: I transfer the fried pork to a plate lined with paper towels to drain off any excess oil.

Make the salad: I whisk together the lemon juice and olive oil in a large bowl. I add the arugula, kale, cucumbers, radishes, peas, asparagus, salt, and pepper, and toss until everything is coated.

Plate and serve: I place the pork Milanese on each plate and pile the salad directly on top. I finish with microgreens and shaved parmesan.

Serving Suggestions

I serve this with the spring salad piled right on top of the pork so the lemon dressing soaks into the crispy crust. The combination of hot, crunchy pork and cold salad on the same plate is the whole point of this dish.

When I want something more substantial for my family, I serve it alongside my risotto, a delicious cacio e pepe pasta or a side of caponata. A glass of white wine goes well with this, and my wife always asks for extra lemon to squeeze over the top.

Make-Ahead and Storage

Make-Ahead: This is meant to be eaten as soon as it is done cooking. I prep the salad ingredients ahead of time and store them separately.

How to Store: I keep the undressed salad in a plastic bag and the vinaigrette in a small container with a lid for up to 2 days. The breaded pork chop goes in a separate bag and keeps in the refrigerator for up to 3 days. The salad does not freeze, but the pork freezes well for up to 2 months.

How to Reheat: I place the pork Milanese on a sheet tray lined with parchment paper and warm it in the oven at 375 degrees for 10 to 12 minutes until heated through and the crust is crispy again.

More Pork Recipes

• Verde Pork Posole Recipe
• Pork Chops with Apples
• Maple Glazed Pork Chops
• Breaded Pork Chops
• Grilled Pork Chops