Crispy Pork Milanese
- PREP 20min
- COOK 15min
- TOTAL 35min
Serve pork milanese next to a light, fresh salad. I especially love tossing salad greens with this lemon vinaigrette. The bright, tangy dressing is perfect with the pork.
Note on the pork: The recipe assumes 1-inch thick chops, which you will slice in half crosswise before pounding to ¼ inch. Another option is to start with thin-cut pork chops (about ½ inch thick) and pound them to ⅓ inch thick (you will need 6 of them).
You Will Need
1 ½ pounds boneless pork chops, 3 chops about 1-inch thick
1 cup all-purpose flour (130g)
2 large eggs
4 tablespoons water
1 ½ cups panko or homemade breadcrumbs, crushed a little finer (130g)
3 tablespoons Italian seasoning
3 tablespoons finely grated Parmigiano-Reggiano, optional
Salt and fresh ground black pepper
Oil, for cooking
Directions
1Prepare the pork: Slice each pork chop in half crosswise to make two thinner chops. Place them between sheets of plastic wrap or parchment paper and pound to about ⅓ inch thick using a mallet or the bottom of a small pot.
2Season the pork: In a small bowl, mix ½ teaspoon salt with ½ teaspoon freshly ground black pepper. Line a large baking sheet with parchment paper, then arrange the flattened pork chops on it. Season both sides evenly with the salt and pepper mixture.
3Set up the breading station: You’ll need three wide, shallow bowls. Add the flour to the first. In the second, whisk together the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.
4Bread the pork: Working with one chop at a time, using a fork, dredge it with flour, shaking off any excess. Dip it into the egg mixture, then press it into the breadcrumb mixture so it is well coated. Shake off any excess crumbs, then place the breaded pork back on the baking sheet. Repeat with the remaining chops.
5Cook: Set a large skillet (with sides) over medium heat and let it preheat. Add enough oil to cover the bottom by about ⅛ inch. To test the temperature, drop in a breadcrumb. It should sizzle right away.
6When the oil is ready, add 2 to 3 chops at a time, depending on the size of your pan. Cook for 2 to 3 minutes per side, or until golden brown and the internal temperature reaches at least 145°F. Transfer to a rack, sprinkle lightly with salt, and repeat with the remaining chops (adding a little more oil to the pan as needed).
Adam and Joanne's Tips
- Leftover breading: You will have some flour, eggs, and breadcrumbs left over. We do not recommend saving them.
- Air fryer instructions: Spray both sides of the breaded pork chops lightly with cooking spray. Place them in a single layer in the air fryer basket (work in batches if needed). Cook at 375°F for 8 minutes, then flip and continue cooking for 5 to 10 minutes more, or until the pork is golden brown and the internal temperature reaches 145°F.
- The nutritional information provided are estimates.