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.
Ingredients
For the Pork:
- 2 1- pound bone-in pork chops
- 1 cup all-purpose flour
- 3 whisked eggs
- 2 cups of panko of breadcrumbs
- ¼ cup olive oil
- 2 tablespoons unsalted butter
- coarse salt and fresh cracked pepper to taste
For the Salad:
- juice of 1 lemon
- ¼ cup of extra virgin olive oil
- 2 cups of packed baby arugula
- 2 cups of packed baby kale
- ½ thinly shaven cucumbers, no seeds (optional)
- 2 thinly shaven radishes, optional
- 1/3 cup of cooked and chilled peas, optional
- 8 to 10 thinly shaven cooked and chilled asparagus, optional
- ¼ cup of microgreens, optional
- ¼ cup of shaved parmesan cheese
- coarse salt and fresh cracked pepper to taste
Instructions
- Place the pork chop in between two large pieces of plastic wrap, and using a mallet pound it out until it is about 1/4" to 1/2" thick.
- Season with salt and pepper on both sides and set them aside.
- Set a standard breading procedure by putting flour in 1 shallow bowl or 9” cake or pie tin, whisked eggs in another, and then panko or breadcrumbs in another shallow bowl or 9” cake or pie tin.
- Dredge the pork on all sides in the flour, then the egg wash, then finally the panko breadcrumbs, and then set on a sheet tray lined with parchment paper. Repeat the process with the other pork chops.
- Add the oil to a large cast-iron skillet over medium heat. As soon as it begins to smoke very lightly, add the breaded pork, turn the heat down to medium, and cook it for 3 to 4 per side or until it’s golden brown very lightly.
- As soon as you flip the pork, add 1 tablespoon of butter per breaded pork chop.
- Set aside some paper towels to drain off any excess oil.
- In a large bowl, mix together all the ingredients for the salad.
- Serve the salad on top of the breaded pork chop.
Notes
The three things that matter most in this recipe are pounding the pork thin, getting a proper breading that sticks, and not overcooking it in the pan. If you nail those three, the rest takes care of itself.
Pound between plastic wrap: This protects the meat from tearing and keeps the mallet clean. I pound from the center outward in even strokes.
Press the panko firmly: I push down on the breadcrumbs with my hands to make sure they adhere. Loose panko will fall off in the oil and burn.
Keep the heat at medium: Too high and the breadcrumbs brown before the pork is cooked through. Medium gives you time to get both sides golden while the center finishes.
Add butter on the flip: The butter bastes the crust as it browns on the second side. It adds flavor and helps the panko get extra crispy.
Oven finish option: If you are nervous about undercooking, brown one side in the pan and transfer to a sheet tray lined with parchment paper. Finish in the oven at 375 degrees for 12 to 15 minutes.
Keep the bone in: The bone adds flavor and helps insulate the meat so it stays juicier. You can remove it if you prefer, but I always leave it.
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.
Nutrition
Calories: 768kcalCarbohydrates: 29gProtein: 46gFat: 52gSaturated Fat: 14gCholesterol: 178mgSodium: 362mgPotassium: 1065mgFiber: 3gSugar: 4gVitamin A: 4530IUVitamin C: 52.1mgCalcium: 225mgIron: 5.2mg