Pork Milanese Recipe
Pork Milanese becomes delightfully crunchy when pan-fried, thanks to its Parmesan, panko, and Italian-seasoned breading.
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Instructions
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Pound pork chops thin, optionally splitting each into two cutlets.
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Combine panko, Parmesan, Italian seasoning, salt, and pepper in a shallow bowl.
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Season flour with salt and pepper on a plate, then dredge cutlets in it.
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Whisk eggs with water in a plate, then dip floured cutlets into the egg mixture.
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Coat egg-dipped cutlets thoroughly with the breadcrumb mixture, then set aside.
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Heat olive oil in a large sauté pan over medium-high heat.
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Fry 2-3 cutlets at a time, without overcrowding, for 3-5 minutes per side until golden brown and cooked through.
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Transfer cooked cutlets to a paper-towel-lined plate to drain, and repeat with remaining cutlets.
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Serve hot, garnished with chopped parsley, lemon, and grated Parmesan, alongside an arugula salad.