Pork Milanese is an elegant take on pan-fried pork chops—one that’s refined yet easy enough to whip up for a casual weeknight dinner. And unlike some other easy pork chop recipes, which can be heavy in a meat-and-potatoes kind of way, our pork Milanese recipe will leave you feeling light. The lemony, Parmesan-rich bread crumb topping gives the pork a sophisticated finish and pairs perfectly with a glass of crisp white wine and a side salad.
What Is Pork Milanese?
Pork Milanese is made by breading thin slices of boneless pork chops and pan-frying them until the crumb coating is crisp. The breading typically includes grated Parmesan cheese and lemon zest. Milanese is often served with lemon wedges for freshness, plus an arugula salad topped with more Parmesan.
Milanese originated in Milan, Italy, and is sometimes called cotoletta alla Milanese (Milanese-style cutlet). They can be made with pork, veal, chicken or even beef, so long as the meat is pounded thin to help it cook quickly. Although this dish is distinctly Italian, it shares similarities with other breaded, pan-fried recipes like pork schnitzel, chicken katsu, chicken-fried steak and eggplant Parmesan.
Pork Milanese Ingredients
Boneless pork loin chops: Look for thin-cut boneless pork loin chops, which may be labeled as boneless loin cutlets at the grocery store. If you’re feeling ambitious, you can cut your own cutlets from a pork loin or pork tenderloin.
Panko bread crumb coating: The bread crumb coating is made with panko, nutty Parmesan cheese and bright lemon zest, plus a little salt and pepper for seasoning. Any type of bread crumbs works here, but panko gives you the crispiest pork Milanese.
Flour and eggs: Along with the bread crumbs, flour and eggs complete the classic three-part breading station. The flour sticks to the pork and creates a dry surface. The egg clings to the flour and creates a wet surface. Finally, the bread crumbs adhere to the egg to make the breaded exterior.
Olive oil: We pan-fry pork Milanese in olive oil for flavor, but you can use a different frying oil, like canola or peanut oil.
Lemon wedges: Serve the breaded pork with lemon wedges for a fresh finish.
Directions
Step 1: Pound the pork chops
Pound the pork with a meat mallet to 1/4-inch thickness.
Editor’s Tip: Pounding the cutlets promotes even cooking and helps the meat cook quickly on the stovetop. To cut down on splatter, you can put the chops in a gallon-sized zip-top bag before pounding them.
Step 2: Bread the pork chops
In a shallow bowl, mix the bread crumbs, Parmesan, lemon zest, salt and pepper. Place the flour and egg in separate shallow bowls. Dip the pork in the flour and coat both sides. Shake off any excess. Dip the pork in the egg, then in the crumb mixture, patting to help the coating adhere.
Editor’s Tip: Pat the pork chops dry before dipping them in the flour. The breading will adhere better if the pork is dry, ensuring the crispy coating won’t fall off when you fry the pork.
Step 3: Fry the pork chops
In a large skillet, heat 1/4 cup of oil over medium heat. Working in batches, cook the breaded pork chops until they’re golden brown and a thermometer reads 145°F, two to three minutes on each side. Use the remaining oil as needed. Serve the pork with lemon wedges.
Recipe Variations
Air-fryer pork Milanese: Use the cooking method from our air-fryer chicken cutlet recipe and coat the breaded pork chops with cooking spray. Air-fry them in a 400° air fryer until a thermometer reads 145°. Flip the pork after about three minutes to promote even cooking.
Pork Milanese sandwich: Instead of serving the pan-fried pork with a salad, place the cutlet in a bun or between two pieces of ciabatta bread to make crispy pork tenderloin sandwiches. Top the sandwiches with a pile of arugula and flavorful toppings like Tuscan sun-dried tomato jam, pickled sweet peppers or jalapeno ranch dip.
Chicken or veal Milanese: Most thinly sliced or pounded cutlets can be turned into a dish alla Milanese. Try making this recipe with veal or chicken cutlets.
Saucy pork Milanese: Serve the crispy pork with a bright sauce, like the lemony one from chicken piccata with lemon sauce, the creamy one from chicken with garlic-caper sauce or the buttery one from garlic butter pasta.
How to Store Pork Milanese
Pork Milanese is best served fresh, since the breading loses its crunch when stored in the fridge. If you have leftovers, you can keep them in an airtight container for up to four days.
How do you reheat pork Milanese?
We recommend reheating pork Milanese in an air fryer or oven to restore its original crispiness. Spray each side of the leftover pork with cooking spray to help it crisp up. Reheat the pork for 10 minutes in a 350° oven or for four to five minutes in a 370° air fryer. Whichever method you choose, the pork should reach an internal temperature of 165°. Flip the pork Milanese once, halfway through, to promote even heating.
Pork Milanese Tips
Why won’t the coating stick to the pork?
The breading won’t stick to the pork chops if the pork chops aren’t dry. Begin by patting the pork chops dry with a paper towel before coating them in flour. Make sure to shake off the excess, as too much flour on the cutlets can cause the bread crumb mixture to slip off. Finally, don’t be afraid to use your hands to help adhere the bread crumb mixture to the chops. If you still need more help, patience is another reason why breading keeps falling off your chicken, pork and other breaded meats.
What do you serve with pork Milanese?
The classic way to serve pork Milanese is with lemon wedges and an arugula salad with shaved Parmesan, though any of our top green salads will also work. For a heartier side, try buttered noodles, cacio e pepe, risotto, creamy polenta or any of these potato recipes. When it comes to wine and food pairings, we like pairing pork Milanese with a crisp white wine.
Pork Milanese
Prep Time
20 min
Cook Time
15 min
Yield
4 servings.
Ingredients
1-1/2 pounds thin-cut boneless pork loin chops1 cup panko bread crumbs1/2 cup grated Parmesan cheese1/2 teaspoon grated lemon zest1 teaspoon salt1/2 teaspoon pepper3/4 cup all-purpose flour2 large eggs, lightly beaten4 to 6 tablespoons olive oilLemon wedges
Directions
Pound pork with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix bread crumbs, Parmesan, lemon zest, salt and pepper. Place flour and egg in separate shallow bowls. Dip pork in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. In a large skillet, heat 1/4 cup oil over medium heat. Working in batches, cook pork until golden brown and a thermometer reads 145°, 2-3 minutes on each side, using remaining oil as needed.
Nutrition Facts
5 ounces cooked pork: 565 calories, 29g fat (8g saturated fat), 184mg cholesterol, 896mg sodium, 30g carbohydrate (1g sugars, 1g fiber), 43g protein.
Crispy restaurant-style pork Milanese is easy to make at home. This classic Italian dish is great for both weeknights and special occasions. Keep your heat over medium so your pork has time to cook through and your breadcrumbs don’t burn. —Grace Vallo, Salem, New Hampshire
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