Pork milanese served with a simple salad is a great meal anytime. I like it for lunch or brunch, it also makes for a nice light evening meal.
It takes a little muscle to create pork milanese, simply due to the fact that you have to pound the pork down to a 1/4 inch thick. It’s not difficult, you just have to apply a method to your pounding. Place each pork chop into a Ziploc bag, much larger than the size of the pork chop and pound the pork evenly, from one side to the other, making sure each pork chop keeps its original shape. Do not bash the pork, your pork chop shouldn’t tear. Just apply short strong taps until you have your desired thickness.
I used Berkshire pork for this recipe which originates from Berkshire in the UK. Berkshire pigs were specially bred for the King of England, over 300 years ago. The meat is juicier and deeper in color than regular pork of similar cuts.
Berkshire pork is not required for this recipe, regular pork chops will do just fine. But I do recommend that you give Berkshire pork a try some time, they are fed a special diet that contributes to the flavor of the meat, and they are usually raised without antibiotics, nitrates and growth hormones.
Pork milanese is a simple dish, no need to pack it full of flavors. Just lightly season breadcrumbs with salt, oregano and parmesan.
The crunchy exterior of the breaded pork works so well with a simple salad. I served it with an arugula and tomatoes salad with a light dressing, it’s truly scrumptious.
- 4 4oz pork loin chops - 1 inch thick
- 4 cups fresh breadcrumbs
- 2 tsp dried oregano
- 1/2 tsp kosher salt
- 2 eggs
- 3 tbsp parmesan cheese (shredded)
- 4 tbsp olive oil
- Meat mallet
- Tongs or wide mouthed turner
- Pound pork chops to 1/4 inch thick and set aside.
- Season breadcrumbs with oregano and salt, mix thoroughly.
- Transfer half of breadcrumb mix to a wide plate and set rest aside.
- Beat eggs and transfer to flat surfaced bowl.
- Dip chops into eggs and then dredge through breadcrumbs, one chop at a time.
- Press breadcrumbs onto pork to ensure its secure.
- Add the parmesan to the set aside breadcrumbs and mix and transfer to flat plate.
- Dip pork chops into eggs once again and then dredge through breadcrumbs, one chop at a time.
- Heat 2 tbsp of oil in skillet and then add breaded pork chops. It is likely you will only be able to fit 2 chops into your skillet at one time.
- Cook until golden brown for approx. 3 minutes each side.
- Add the other 2 tbsp of oil to skillet and cook the other two pork chops.
- Serve immediately with salad