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Photo Credit: Elizabeth Newman

Pork Milanese

Pork Milanese is a classic dish from the north of Italy, and it couldn't be more of a crowd pleaser: who doesn't love crispy pork cutlets with a fresh squeeze of lemon? It's an incredibly simply recipe that kids love, too. 

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Pork Milanese

Category

dinner Main Course

Prep Time

15 minutes

Cook Time

15 minutes

Calories

348

Author:

Giada De Laurentiis

Image of Pork Milanese

Ingredients

  • 1 cup panko ( bread crumbs)
  • 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

  1. Preheat the oven to 200 degrees F.
  2. 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.
  3. 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.
  4. Transfer the pork to plates and serve with lemon wedges.

Nutrition

Nutrition

per serving
Calories
348
Amount/Serving % Daily Value
Carbs
9 grams
Protein
36 grams
Fat
18 grams
Saturated Fat
5 grams
Trans Fat
1 grams
Cholesterol
149 milligrams
Sodium
294 milligrams
Fiber
1 grams
Sugar
1 grams
Unsaturated Fat
12 grams

1 comment

  • Author's avatar image
    Kevin Clemmer
    ★★★★★
    ★★★★★

    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!

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