Crispy restaurant-style Pork Milanese is easy to make at home! Served with a warm arugula salad that’s just as delicious as the pork, this classic Italian dish is a great for both a weeknight and weekend dinner!
Like Chicken Parmigiana, Pork Milanese is a traditional Italian dish that’s easy and crowd-pleasing (for adults and kids alike!).
What Is Pork Milanese?
Pork Milanese is a classic Italian dish made from dredging thin slices of pork in egg and seasoned breadcrumbs, and then pan frying until crispy.
Milanese-style is one of the easiest Italian cooking techniques!
What to Serve With Pork Milanese…Arugula Salad!
Arugula salad is the classic side dish to serve with Pork Milanese! Heating some cherry tomatoes, chopped parsley and slivered garlic in olive oil and lemon juice poured over arugula makes for the perfect warm arugula salad. Arugula salad can’t get better than this!
Looking for something different to serve with your Milanese? Broiled Asparagus, Sautéed Garlic Olive Oil Broccolini, Caesar Salad With Homemade Croutons, or Roasted Garlic & Chives Mashed Potatoes are great options!
Ingredients
For the Pork Milanese
- Thinly sliced boneless pork chops – you can typically buy thinly sliced boneless pork chops (aka thin pork loin chops) in the grocery store or at your local butcher. If you don’t see ¼ inch thick chops, ask your butcher to pound them or pound them yourself with a meat mallet!
- All-purpose flour – flour is used to dredge your meat to help the seasoned breadcrumbs stick, brown and crisp up!
- Panko breadcrumbs – while you can use regular breadcrumbs, panko breadcrumbs yield the most delicious, crispy result!
- Eggs – eggs are used to dredge your pork to help the seasoned breadcrumbs, stick, brown and crisp up!
- Parmesan cheese (Parmigiano-Reggiano) – parmesan or Parmigiano-Reggiano cheese (the more expensive, aged version) is finely grated and mixed with the panko to add delicious flavor.
- Extra virgin olive oil – olive oil is used in the pan to fry your pork Milanese!
- Lemon zest – mixing lemon zest into the panko adds a subtle lemony freshness to the crispy crumbs!
- Lemon wedges (to serve!) – pork Milanese is traditionally served with lemon wedges!
For the Warm Arugula Salad
- Arugula – arugula salad is the classic accompaniment with Pork Milanese!
- Cherry tomatoes – warmed cherry tomatoes add sweetness and tartness.
- Italian parsley – Italian flat-leaf parsley adds a bright lemony touch.
- Garlic – slivered garlic. Enough said!
- Fresh lemon juice – lemon juice cuts the richness of the crispy pork!
- Extra virgin olive oil – olive oil brings the salad together.
Other Types of Meat for Milanese (Besides Pork)
Want to shake things up? Follow the same recipe but substitute a different type of meat for the pork! Other classics include:
- Chicken Milanese
- Veal Milanese
- Steak Milanese (top round steak)
Creative Ways of Enjoying Pork Milanese
There are so many ways to enjoy Pork Milanese: alone, with a warm arugula salad, or:
- Sliced and tossed with pasta: with more parmesan cheese, lemon juice and olive oil.
- On top of a salad: like an Italian Fennel Orange Salad, Arugula Salad With Mushrooms or Raw Shredded Brussels Sprout Salad.
- On a sandwich: served simply or on a Salami & Olive Oil Pepper Sandwich!
Tips & Tricks
- Use a large stainless steel pan for the crispiest result!
- Preheat your pan for 5 minutes before adding breaded pork.
- Keep your heat over medium (not high heat) so your pork has time to cook through and your breadcrumbs don’t burn.
Frequently Asked Questions (FAQs)
The breadcrumbs will lose their crispiness over time, but you can keep cooked pork in the fridge for 4 days!
Reheat on a baking sheet in a 400-degree oven for 8-10 minutes until crispy and hot!
Yes! Freeze in an airtight bag or container for 2 months.
More Pork Recipes On Tastefully Grace!
- Best Ever Slow Cooked Italian Pulled Pork
- Pulled Pork Biscuit Sliders With Mustard Slaw
- Paglia e Fieno (Straw and Hay Pasta)
- Burnt End “Carnitas” Tacos
- Sausage Lasagna
Equipment
- Large pan (preferably stainless steal)
Ingredients
Pork Milanese
- 1-1.5 pounds thinly sliced boneless pork chops pounded to ¼ inch thickness
- ¾ cup all-purpose flour
- 1 cup panko breadcrumbs
- ½ cup finely grated parmesan cheese
- 2 large eggs lightly beaten
- ¼ cup extra virgin olive oil
- ½ teaspoon lemon zest packed
- Salt and pepper to taste
- Lemon wedges to serve
Warm Arugula Salad
- 5 ounces arugula
- 10 ounces cherry tomatoes halved
- 1/3 cup Italian flat-leaf parsley chopped & packed
- 2 garlic cloves peeled & sliced
- ¼ cup extra virgin olive oil
- ½ juicy lemon
- Salt and pepper to taste
Instructions
Pork Milanese
- In a medium bowl, mix together panko, parmesan, lemon zest, salt and pepper.
- Create an assembly line, with a bowl of flour, a bowl of lightly beaten eggs, the bowl of seasoned panko, and a large plate or tray to place your breaded pork.
- Completely coat a pork chop in flour, shaking off excess flour. Then completely dip the pork chop in egg, shaking off any excess. Then generously coat your pork chop in the breadcrumbs. Place the breaded pork on your tray and repeat the process for remaining pieces.
- Preheat a large pan with 3 tablespoons olive oil over medium heat for 5 minutes. When the pan is preheated, add pork in a single layer (you may need to fry 2 batches).
- Let the chops cook for 3 minutes. Flip. Let cook for an additional 3 minutes. Both sides should be golden brown and crispy, and the inside should register at least 145 degrees (higher is fine and won’t be dry!).
- Repeat process for consecutive batches, adding 1 tablespoon of olive oil every new batch.
Warm Arugula Salad
- While the final batch is cooking, add olive oil, lemon juice, garlic, salt, pepper, cherry tomatoes, and parsley to a medium pan or pot over medium heat. Let oil come to a simmer, and then toss all of the ingredients for 1-2 minutes until tomatoes are warm and just start to blister.
- Pour mixture over arugula in a separate, large bowl. Toss and serve with the crispy pork and lemon wedges.
Video
Notes
- Use a large stainless steel pan for the crispiest result!
- Keep your heat over medium (not high heat) so your pork has time to cook through and your breadcrumbs don’t burn.
