The best Pork Milanese recipe

The best Pork Milanese recipe. Crispy texture that delivers layer upon layer of flavors, sealing in the juiciest tender pork chop. This is a great dish for the kids and family alike. Sure to be a hit for your next dinner meal!

Song of the day: "'O Sole Mio" Live - Luciano Pavarotti and Bryan Adams.

Did someone say Pork Milanese?!?

As far back as I can remember, when I heard anything about dinner that was going to be coated in breadcrumbs and fried, there was nothing else I could think about for the rest of the day! Today I am so excited to share that passion with you giving you the secrets to The best Pork Milanese recipe! Come let's dive into the cuisine from Milan and get into the kitchen and make these wonderful porkchops into magic deliciousness!

Why would you want to make The best Pork Milanese recipe

I can give you 3 good reasons why you would want to make this dish:

• It is super easy, that the kids can help with.
• It is so deliciously crispy, tender, juicy, and flavorful.
• The aroma alone will have you craving this, time and again!

Here is what you will need for this dish:

• pork chops
• eggs
• salt, pepper, onion and garlic powder, paprika
• Italian-style breadcrumbs
• peanut or sunflower oil for frying
• lemon wedges
• fresh parsley

Seasoning is key to making The best Pork Milanese recipe!

To say the least, the seasoning in the breadcrumbs is not enough to get the flavor into these chops. I like to season the egg wash, pork chops, and use the Italian-style breadcrumbs as they are seasoned well. Here is how we do it:

1. Firstly, take one teaspoon of each of all the seasoning ingredients and mix them in a ramekin until well blended.
2. Secondly, place one porkchop at a time in plastic wrap and pound both sides with a meat tenderizer.
3. Thirdly, season both sides of the chops with the seasoning mix, and let that sit a bit.
4. At this time we want to whisk the eggs in a bowl and season with a dusting of the seasoning mix. We also want to place the bread crumbs in a shallow bowl.
5. Finally, we take each seasoned pork chop and place it into the egg mixture, flipping it over to coat the other side as well. When the chop is nice and coated with the egg, lift it out of the bowl allowing the excess egg to drip off. Into the bread crumbs it goes to get all coated nicely with this lovely crumb. Press the dredge into the meat making sure it has adhered well. Shake off excess and place on a cookie sheet.

Take a look, is that not just a thing of beauty?

Can you bake this Pork Milanese?

My answer to that is yes. The only thing is make sure you put them on a rack or basket then on the baking sheet. This will allow the air to flow all around and the pork chop will be crisp all around. I also suggest pre-heating the oven to around 400 degrees F. Also, you can use an air fryer.

Crispy, golden delicious, The best Pork Milanese recipe!

Today I am doing it old school, shallow fry in a pan. I like to use peanut oil because it has a high smoking point. This means I can get a nice hot oil without having the fire department kicking down my door. It also means less oil absorption into the meat and coating. This is how we do it:

• pre-heat oven to 375 degrees F;

• pour about 1 inch of the oil into a deep-frying pan. Bring to about 360 degrees F;

• coat the chop and place it in the pan laying it in away from you so the hot oil will not splat on you! Cook for about 2 minutes or until crispy and golden brown;

• pick it up with tongs or a fork and turn over applying that same principle of laying it back into the oil. Fry till golden brown. Place chop on a rack on a baking sheet and place in oven to finish cooking;

• take a meat thermometer and insert into the thickest part of the meat. I usually do it close to the bone. It should read 145 degrees F. Take out of oven and let rest 5 minutes.

Pork 101!

There is a question people always ask when cooking pork. "Can you cook pork to a medium, or does it have to be cooked well done?" Years ago there was the fear of getting sick if you ate pork that was not fully cooked. These days the quality of pork is so much healthier and well cared for, from where it was before and we can have pork that is medium.

As a matter of fact, in Siena, Tuscany, we encountered this lovely restaurant/deli "Gino Cacino" and they served a pork tartare, believe it or not. I didn't hear of anyone getting sick, and let me tell you, if someone did, you would know. News travels fast in these places.

Look at that color and surface!

You know you have done a good fry when the color is golden, and there are these pockets of juiciness. It is almost like pork chop is busting at the seems with moisture and flavor. I can't wait to try a piece of this! Just a fresh squeeze of lemon and this Pork Milanese is ready to serve!

What do you serve with Pork Milanese?

There are so many things that go well with this dish. Here are a few:

• roasted potatoes
• salad
• sautéed greens, (spinach, kale, rapini, chicory)
• mashed potatoes or root vegetable puree

Tasting time!

There is only one thing I can say after taking a bite of this The best Pork Milanese recipe, stupendous! The texture is crisp and that coating so flavorful. However, that is not all. Inside the pork is so juicy, tender and has that sweetness that pork is known for. I have to wipe my chin the juices are running down, lol. I always get my meats at the local butcher, where I know the producers and know the quality. It makes all the difference in my eyes!

Thanks so much for sharing this time with me and this wonderful recipe that always gets me excited and hungry. Treat yourself, and friends to a real meal deal!

Buon Appetito

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