Pork Milanese
Thin boneless pork loin chops are coated with eggs, Parmesan, garlic, parsley, and breadcrumbs, then pan-fried until golden. This Pork Milanese cooks quickly in one skillet and finishes with fresh lemon.
Ingredients
- 4 boneless pork loin chops pounded to an even thinness
- 1 teaspoon salt divided
- ½ teaspoon freshly ground black pepper divided
- 2 large eggs lightly beaten
- 2 cloves garlic finely minced or grated
- 2 tablespoon fresh parsley finely chopped
- 1 teaspoon dried Italian seasoning optional
- 100 g breadcrumbs or panko
- 35 g Parmesan cheese finely grated
- Extra virgin olive oil as needed for frying, or avocado or sunflower oil
- Lemon wedges for serving
Instructions
- Pound the 4 boneless pork loin chops to an even thinness. Season both sides with ½ tsp salt and ¼ tsp Freshly ground black pepper.
- Combine 100 g breadcrumbs or panko, 2 cloves garlic, minced, 2 tbsp fresh parsley, chopped, 1 tsp dried Italian seasoning, 35 g Parmesan cheese, the remaining ½ tsp salt, and the remaining ¼ tsp Freshly ground black pepper on a large plate.
- Whisk 2 large eggs in a separate shallow bowl until evenly blended.
- Dip each pork chop into the beaten eggs, allowing the excess to drip back into the bowl. Press both sides into the breadcrumb mixture until completely coated.
- Let the breaded cutlets stand on a clean plate for a few minutes so the coating can settle.
- Heat enough extra-virgin olive oil for frying in a large skillet over medium heat. Add the cutlets without crowding the pan and cook for 3–4 minutes per side until the coating is golden and the pork reaches 145°F (63°C). Work in batches when necessary and adjust the heat if the coating browns too quickly.
- Transfer the Pork Milanese to a paper towel-lined plate. Rest for at least 3 minutes, then serve with lemon wedges.
Notes
Choose the Breadcrumb Texture: I use regular breadcrumbs when I want a fine, even coating. Panko creates a coarser crust with more crunch.
Watch the Heat Carefully: Parmesan and fresh garlic can brown quickly, so I keep the heat at medium and lower it slightly if the coating darkens too soon.
Leave Room in the Skillet: Crowding traps steam and softens the coating. I cook the cutlets in batches when they cannot fit without touching.
Check Every Cutlet: Pounded pork can vary slightly in thickness. I check the thickest part of each cutlet and allow the pork to rest for at least 3 minutes after it reaches 145°F (63°C).
Nutrition
Calories: 377kcal | Carbohydrates: 20g | Protein: 38g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 178mg | Sodium: 1002mg | Potassium: 614mg | Fiber: 1g | Sugar: 2g | Vitamin A: 371IU | Vitamin C: 3mg | Calcium: 186mg | Iron: 3mg
