Pork Milanese
Category
dinner Main Course
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
1 cup panko (breadcrumbs)
-
1/2 cup finely grated Parmesan
- 2 large eggs
- 6 boneless pork loin chops, (pounded thin to 1/3 inch-thick (1 1/2 pounds total))
- Salt and freshly ground black pepper
-
1/4 cup plus 3 tablespoons olive oil
- 6 lemon wedges
Instructions
- Preheat the oven to 200 degrees F.
- Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
- Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
- Transfer the pork to plates and serve with lemon wedges.
2 comments
I’ve never pounded and coated pork chops, but it produced great texture and taste. And to add fresh lemon juice! Wonderful!
I was nervous about the pork being cooked long enough, but I took the temp and tried a chop at the correct time and let them sit a bit in the 200 degree oven. This dish passed the picky eater and lemon lover test!
Served with mashed potatoes and carrots.
I love this. Nothing to it, quick and sooooo tasty! I added a little fresh oregano and smoked black pepper. I'd never made it with lemon juice, and after one taste I went ahead and grated a little zest on top. Superb!