Looking for an easy pork dinner? This Pork Milanese is made with thin boneless pork chops coated in a seasoned breadcrumb mixture and cooked until golden and crispy. Ready in just 30 minutes, this easy Italian pork recipe is perfect for busy weeknights, but also for special occasions.
We love a good pork chop dinner! For another favorite, try these Italian Pork Chops with Creamy Mushroom Sauce.
If you’re looking for an easy dinner that feels a little more special than your usual pork chops, this Pork Milanese is a must try! This is a variation on a traditional Italian dish, made with pork chops that are pounded thin, coated in a crispy panko and parmesan breading, then cooked until golden brown and delicious. The result is a tender, juicy pork chop with a flavorful, crunchy coating.
My favorite part is that this dinner is done in just 30 minutes! That makes it perfect for busy weeknights, but it is good enough for a special dinner, as well. This is a simple dinner the whole family will love!
Ingredients
- Pork Chops: We are starting with thin cut pork chops, but then pounding them even thinner. They should end up about 1/4-inch thick. The thin cut pork chops at my grocery store usually start out about 1/2-inch thick.
- Flour: This absorbs any extra moisture, making it so that the egg and then the breading will stick better. You only need to just coat it, and shake off any excess.
- Eggs: The eggs act as the glue that keeps the breading on the pork chops. Make sure to whisk them, and if needed, you can add a splash of water.
- Breadcrumbs: While you can use regular bread crumbs, I prefer to use panko bread crumbs. They just end up crispier and they are my preference.
- Parmesan: You can freshly grate the parmesan. If you are going to use pre-grated, make sure you get actual grated parmesan cheese, which will be found in the refrigerated section of the grocery store.
- Salt and Pepper: Since the ingredient list is so small, you want to make sure you season with salt and pepper. I season the bread crumb mixture, and then I also like to add a sprinkling of coarse salt over the pork chops once they are done cooking.
- Oil: You will need about 1/4 cup of oil, depending on the size of your pan. I like to use avocado oil, but you could also use olive oil.
How to Make Pork Milanese
Prep the pork chops: Take your pork chops and place them between two pieces of parchment paper or plastic wrap. Use a meat mallet to pound them to around 1/4-inch thick.
Prep the breading: I like to use pie dishes to do this, but you can also use shallow plates that have a lip. Place the flour in one dish, whisk the eggs in a second dish, and combine the bread crumbs and parmesan cheese in the third dish. Make sure to season the third dish with salt and pepper.
Dredge the pork chops: Working with one pork chop at a time, dip the chop into the flour. Coat both sides, and shake off any excess. Then dip the chop in the egg, coating fully, followed by the bread crumbs.
Cook the pork chops: Heat your oil in a heavy skillet. Once hot, add the pork chops (you’ll want to work in batches here) and let them cook for 2-3 minutes before flipping. They really only take about 5 minutes total to come to 145ºF since they are so thin. Remove once they are done, and repeat until all of the pork chops are fried.
Tips and Tricks
- I keep things pretty simple and serve it with a simple arugula salad with lemon juice, olive oil, and parmesan. And then I like to serve them with lemon slices that you can squeeze over the pork before serving.
- You can also serve the Pork Milanese with roasted or mashed potatoes. It would also be good with a vegetable with a bright sauce or seasoning, like this Lemon Broccoli.
- This recipe really only takes minutes, so I wouldn’t suggest making it ahead of time. You could pound out the pork chops before hand to save some time. If you do make them before you are ready to serve them, I would suggest placing them on a baking rack over a baking sheet and placing them in a warm oven.
More Favorite Pork Recipes
Pork Chops with Dijon Mushrooms
Glazed Pork Chops
Roasted Pork Tenderloin with Mustard Sauce
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Pork Milanese
Ingredients
- 1 1/2 pounds thin cut boneless pork chops
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil or avocado oil
- Coarse salt and lemon wedges for serving
Instructions
- Working with 1-2 pork chops at a time, place the chops between two pieces of parchment paper or plastic wrap. Use a meat mallet to pound them to about 1/4” thick. (If your pork chops are already this thin, you can skip this step. Most of the time, the thin cut pork chops I can buy are about 1/2” thick.) Set the pork chops aside.1 1/2 pounds thin cut boneless pork chops
- Place the flour in a shallow dish or plate.1/2 cup all-purpose flour
- In another dish, whisk the eggs together well.2 large eggs
- In a third dish, combine the panko, parmesan, salt, and pepper.1 1/4 cups panko breadcrumbs, 1/2 cup finely grated Parmesan cheese, 1 teaspoon sea salt, 1/4 teaspoon black pepper
- Heat the oil in a skillet over medium-high heat.1/4 cup olive oil or avocado oil
- When the oil is hot, take a pork chop and dredge it in the flour to coat both sides, tapping off any excess. Then dip into the egg, followed by the breadcrumb mixture. You want to make sure the pork chop is completely coated with the breadcrumbs.
- Working in batches so that you don’t overcrowd the pan, fry the pork chops until they are golden brown and reach 145ºF, about 2-3 minutes per side. Once they are removed from the oil, immediately sprinkle with coarse salt. Repeat with the remaining pork chops.Coarse salt and lemon wedges
- Serve with lemon wedges, if desired.
Peabody says
I love coming here…you always have the best dinner ideas.
The Caked Crusader says
Yum. I’m sitting at my desk. It’s 3.30pm and I’m just starting to get those ‘isn’t it dinner yet’ pangs – consequently, your photo is bordering on cruel! Torture! It must be covered by the Geneva convention surely?
KJ says
Yum, yum, yum. This is my type of meal. I have the same problem. I never feel like eating what I planned to eat a week ago.
Shandy says
Deborah, Your amazing and so is this Pork Tenderloin Recipe! Thank you for sharing it. I think Pork gets missed out on. You cracked me up over the hammer method for pounding your meat. . .I think it was the image thing. Very Cute! =D
Shandy
Emiline says
This sounds like such a fun recipe; I love what you bring to the table. 😉
And…it’s from Rachael Ray!
Hammering meat sounds like fun.
Janet says
Hello fellow daring baker! I saw your comment on my page and thought I would check out yours. I’m a new DBer and not that in to tons of screen time, so I haven’t really made many introductions or comments anywhere. But, I couldn’t help myself- I love the idea of making a weekly list, shopping once and being really organized, but the home kitchen doesn’t work like a commercial one, there’s always some change to the plan. I think that letting yourself off the hook and keeping some staples in the pantry for those nights that you didn’t plan for is the way to go, too!
Bellini Valli says
This recipe just sounds so good Deborah!! I like the sounds of the raw tomato sauce. I do have a meat mallet now, but I used to use a wine bottle to take out my aggressions on meat.
Kevin says
That pork looks good! I meal plan for the entire week and go shopping once. I like to leave the last two meals unplanned that way if I don’t end up cooking one night or if I had more leftovers than expected I catch up by then end of the week.
glamah16 says
That looks tasty right about now.Your photo is excellent too. I need to start going through my magazines as well as cookbooks.
Mary says
wow that looks really tasty! And what a great idea for menu planning. I must admit, I let my OCD run wild and plan my week, 3 meals a day, 3 snacks a day, and then post it on the fridge. I’m kind of a dork.
DawnsRecipes says
OMG! Did I mention I love you for posting this? Wow…I can’t stop the drool! If it wasn’t snowing so much right now I’d hop into my car and buy the ingredients!