A classic Italian dish that can be made in under 30 minutes. This Classic Pork Chop Milanese recipe makes the crispiest and most tender pork cutlets and is perfect to serve over a light green salad.
If you're looking for more delicious crispy Italian-style food, try our Easy Italian Fried Green Tomatoes or Fried Flounder Oreganata!
Jump to:
Why This Recipe
I won't lie to you. I grew up hating pork chops. My dad hated pork chops. It seemed like we only ate them to break up the monotony of having Italian Chicken Cutlets every week. We never had this classic pork chop milanese growing up. We did have pork chops with Shake n Bake.
I swear my brothers and I would just eat the coating off of the pork chops and be like, "we're done!" This recipe is for the pork chop haters. My dad started making the pork chops this way a few years ago and we can't go back now. They are so tender and moist, plus they are extra crispy. They go great with hot Garlic Parmesan Green Beans in the Winter and cold Italian Green Bean Salad in the Summer.
My dad will actually make the butcher run the pork chops through the tenderizer multiple times so that he can get them nice and thin. The more you tenderize them the more moist they will be. It's the same way I get the Authentic Italian Braciole to be thin and tender.
Ingredient Notes and Substitutions
- Bone-in Pork Chops. Bone-in pork chops are always going to be more tender and juicy than boneless. They are delicious and a much more generous portion. You can substitute boneless, but they are usually a lot thinner, so adjust you're cooking time and check the internal temperature to know when they are finished. I always rely on internal temperature to get the PERFECT Cast Iron Boneless Pork Chops.
- Breadcrumbs mixture. This is a classic Italian breadcrumbs mixture. You can use plain breadcrumbs or Italian seasoned.
- Olive Oil. I fry these in extra virgin olive oil. You are frying at a medium heat so if your oil is smoking, it's too hot.
- Egg. There are a few respectable substitutes for egg, like heavy cream. Check out our No Egg Chicken Cutlets for an analysis of egg substitutes.
*Please see the recipe card below for more information about the ingredients.
How to Make Pork Chop Milanese
Prepping the pork chop is the most important step in making tender pork chop cutlets. Tenderizing and seasoning the pork chops can make them less tough and more flavorful.
Step 1: Use a meat tenderizer to beat the pork chop until it is about half as thick as when you started. Then season both sides of the pork chop with salt and pepper.
Step 2: Combine breadcrumbs, parmesan, parsley, salt, and garlic powder on a plate. Whisk the egg in a bowl.
Step 3: Dip the pork chops in the egg then dredge them in the breadcrumb mixture until they are completely coated.
Step 4: Use your hand to pat the bread crumbs into the pork chop so they stick securely and don't fall off while frying.
Step 5: Add olive oil to the saucepan on medium heat. Once the oil is shimmering, place your pork chops in the oil in batches. Don't overcrowd the pan. Fry on each side for 3-6 minutes depending on the thickness of the pork chop.
Step 6: Each side should be golden brown. Remove the pork chops and rest on a cooling rack when the internal temperature reaches 145 degrees F.
Serve pork chop milanese over a small green salad with olive oil and lemon or try a more flavorful dressing like Lemon Basil Vinaigrette. I also like to add a side of Crispy Garlic Parmesan Potatoes or a simple pasta like Pasta Alla Gricia or Italian Summer Pasta with Zucchini.
If you make enough to have leftovers, you can always add leftover pork chops to our Creamy Lemon Sauce!
Pro-Tips
- Tenderize your meat. Do not think you can skip this step. If you don't have a meat tenderizer, you can use a can of beans. Just beat the heck out of the pork chops otherwise they will take longer to cook through, be easier to burn, and turn out tough.
- Pat your bread crumbs into the pork chop. This will help to make sure the bread crumbs stay on the pork chop while you're frying them.
- Breading the pork chops the night before can actually result in crispier cutlets the next day because they will lose some moisture in the fridge which will give you a crispier fry in the olive oil.
- Bone-in pork chops will take longer to fry than boneless pork chops. Boneless can be cooked at a slightly higher temperature. If your olive oil is smoking, it is too hot for the bone-in pork chops and you'll end up burning the outside and not cooking the inside. Lower the temperature or start with fresh olive oil.
Recipe FAQs
You didn't properly tenderize your meat. If you don't use a meat tenderizer, your pork chops will come out tough and dry.
I like a sauvignon blanc with pork chop milanese. The dry crisp wine pairs well with a tender and juicy pork chop.
Try dry brining. Season your pork chop with salt on a metal rack in the refrigerator overnight. Then tenderize them and cook them as you normally would.
More Classic Italian Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Classic Pork Chop Milanese
Equipment
- 1 Saucepan
- 1 plate for dredging
- 1 Small bowl
Ingredients
- 4 bone-in or boneless pork chops
- 1 egg
- 1 cup breadcrumbs
- ¼ cup parmesan
- 2 tablespoon fresh parsley
- 1 teaspoon salt
- 1 tablespoon garlic powder
- ¼ cup extra virgin olive oil
- salt and pepper
- 6 oz Spring mix
- ½ lemon
Instructions
- Combine breadcrumbs, parmesan, parsley, salt, and garlic powder on a plate. Whisk the egg in a bowl.
- Use a meat tenderizer to beat the pork chops until they are thinner. Season them with salt and pepper. Dip the pork chops in the egg then dredge them in the breadcrumb mixture until they are completely coated.
- Add olive oil to the saucepan on medium heat. Once the oil is shimmering, place your pork chops in the oil in batches. Don't overcrowd the pan. Fry on each side for 3-6 minutes depending on the thickness of the pork chop. Each side should be golden brown. Remove the pork chops and rest on a cooling rack when the internal temperature reaches 145℉
- Serve pork chop milanese over a small green salad with olive oil and lemon.
Notes
- Bone-in pork chops will take longer to fry than boneless pork chops. Boneless can be cooked at a slightly higher temperature. If your olive oil is smoking, it is too hot for the bone-in pork chops and you'll end up burning the outside and not cooking the inside. Lower the temperature or start with fresh olive oil.
- Dredging the pork chops in breadcrumbs can be done in advance and stored in the refrigerator. Storing them in the refrigerator will actually dehumidify them and let them get a crispier and better fry because there will be less moisture overall.
- Tenderize your meat. Do not think you can skip this step. If you don't have a meat tenderizer, you can use a can of beans. Just beat the heck out of the pork chops otherwise they will take longer to cook through, be easier to burn, and turn out tough.
- Pat your bread crumbs into the pork chop. This will help to make sure the bread crumbs stay on the pork chop while you're frying them.
Vincent DelGiudice
This is one of our favorite weeknight recipes. These pork cutlets are so crispy and tender. I know you're going to love them!