Classic Pork Chop Milanese

Pork chop milanese over a greens salad and a wedge of lemon on the side.

5 from 1 vote

A crispy and tender fried pork cutlet over a simple green salad finished with lemon. Pork Chop Milanese is delicious and dredged in Italian bread crumbs with freshly grated Parmigiano and chopped parsley.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Italian

Servings: Servings

Calories: 492kcal

Author: Vincent DelGiudice

Cost: $15

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.

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