This pork milanese recipe is all about tender, juicy pork with a light, crispy breading. It’s easier than you might think and turns out absolutely delicious every time.
Inspired by Italian cotoletta alla milanese (made with veal) and chicken milanese, this version made with lean pork chops is quick, budget-friendly, and so tasty. It’s perfect with a squeeze of lemon and a side of lightly dressed salad greens (I especially love it with our lemon vinaigrette!).
Pounding the pork thin is the secret to success. It helps the meat cook quickly and evenly, keeping it juicy inside while the breading turns golden and crisp. From there, you’ll bread and cook the cutlets, either traditionally by pan-frying in oil or in an air fryer (both methods are below!).
Key Ingredients
- Pork Chops: Start with boneless pork chops. I like center-cut or loin-cut chops. This dish works best with thinner cuts, so either buy thin-cut or slice thicker ones in half crosswise to make two thinner pieces. More tips for this are below.
- Flour and Eggs: We use a three-part breading station for this recipe. Step one is to dredge your pork in flour, and step two is to pull them through whisked eggs. I use all-purpose flour.
- Breadcrumbs: After flour and eggs, the third part of the breading is breadcrumbs. I love light and crispy panko breadcrumbs or homemade breadcrumbs.
- Italian Seasoning: We are really generous with the herbs in our breading, so we mix a good amount of Italian seasoning into the breadcrumbs.
- Parmesan Cheese: Optional, but highly recommended. Finely grated Parmigiano-Reggiano stirred into the breadcrumb mixture takes the milanese-style breading to the next level.
Find the full recipe with measurements below.
How to Make Pork Milanese
Tip 1: Prepare the pork. Start with thin pork chops (see above). Then, pound them even thinner with a meat mallet, rolling pin, or the bottom of a sauce pot.
Pounding helps them cook quickly and evenly, so your breading turns golden before the pork overcooks. As a bonus, it tenderizes the meat, so your pork will turn out tender and juicy.
Tip 2: Set up the breading station. You’ll need three wide, shallow bowls. Add flour to the first. In the second, whisk the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.
Tip 3: Bread the pork. I like to work with one chop at a time and use a fork to move it around.
- Dip it into the flour on both sides, shaking off any excess.
- Next, coat it in the egg mixture.
- Finally, press it into the breadcrumbs until evenly covered.
Gently shake off any loose crumbs, then place the breaded pork on a baking sheet. Continue with the remaining chops.
Tip 4: Cook the pork. You have two options. My favorite way to cook them is to pan-fry in a skillet with some oil. You can also use an air fryer. Both cooking methods are provided in the recipe below.
However you cook them, you’ll know they’re perfect when: the coating is crisp and golden and the pork feels firm but still juicy.
More Pork Recipes
Crispy Pork Milanese
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PREP
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TOTAL
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).
6 Servings
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.
Nutrition Per Serving
Serving Size
1 breaded chop
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Calories
378
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Total Fat
8.9g
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Saturated Fat
3g
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Cholesterol
136.1mg
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Sodium
544.3mg
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Carbohydrate
37.6g
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Dietary Fiber
2.8g
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Total Sugars
1.9g
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Protein
34.5g
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