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!
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
- 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:
- Firstly, take one teaspoon of each of all the seasoning ingredients and mix them in a ramekin until well blended.
- Secondly, place one porkchop at a time in plastic wrap and pound both sides with a meat tenderizer.
- Thirdly, season both sides of the chops with the seasoning mix, and let that sit a bit.
- 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.
- 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.
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
- sautéed greens, (spinach, kale, rapini, chicory)
- mashed potatoes or root vegetable puree
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!
- 4 medium ½ inch thick pork chops, bone in
- 1 tsp each salt, black pepper, onion powder, garlic powder, paprika
- 3 organic free-range eggs
- 2 ½ cups Italian-style breadcrumbs
- 1 cup peanut oil
- Fresh parsley
- Lemon wedges
The seasoning mix:
- Place all the seasoning ingredients into a ramekin. Give it a good stir and set aside.
- Take each pork chop and wrap in plastic wrap individually. With a meat tenderizer, pound both sides of the chop until flattened a bit. About ⅜ of an inch thick.
- Sprinkle each chop on both sides with the seasoning mix we made up and let sit a bit.
- In a bowl crack the eggs, season with a sprinkle of the seasoning mix we made, and whisk until well incorporated.
- In another bowl pour in breadcrumbs.
- Take the seasoned, tenderized pork chops and one at a time lay into the egg mixture. Turn over and coat the other side.
- Pick up pork chop with a fork and let excess egg drip off. Place into the bread crumbs and coat all over pressing the breadcrumbs into the meat.
- Take pork chop out of breadcrumbs shaking off any loose crumbs and place on a baking sheet. Continue this process until all the chops are breaded.
- Pre-heat the oven to 375 degrees F.
- In a somewhat deep frying pan pour in peanut oil. Bring to heat at about 360 degrees F.
- With a fork or tongs take one of the breaded pork chops and lay it into the oil away from you. This will prevent the hot oil from splattering on you.
- Cook for about 2 minutes or until crisp and golden brown. Turn over and back into the oil away from you. Cook for another couple of minutes or until golden brown. Take out of pan letting the excess oil drip off into pan, and place pork chop onto a rack placed on a baking sheet.
- Once all the chops have been fried and placed on rack, put them into the oven for about 10 minutes or until they read 145 degrees F with a meat thermometer. Take out of oven and let rest for 5 minutes.
- Place pork chops onto a serving dish. Garnish with fresh parsley and a few lemon wedges.
- Ready to serve!
If you want to bake these and not fry them you could do them in an air fryer. If wanting to do them in an oven get oven to about 400 degrees F and place breaded chops on an elevated rack on top of a baking sheet. Bake till golden brown and internal temp reads 145 degrees F.
If you can't find the Italian-style breadcrumbs, you can season your own. Just add salt, pepper, garlic and onion powder, paprika, dried parsley, dried oregano, and some finely grated Parmigiano to some fine bread crumbs. Give it a good stir and it is ready to be used. Give it a taste to make sure it is balanced, if too strong add more fine breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main, meat
- Method: stovetop/oven
- Cuisine: Italian
Keywords: pork chop alla Milanese, breaded pork chops, Italian cuisine, crispy good, Italian style bread crumbs, dinner idea, golden crisp, cutlets, family style dish,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.