Pork Milanese
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Pork Milanese is one of those meals that feels fancy, but it’s incredibly simple to make—perfect for when I want something quick but still impressive. The crispy pork chops are breaded with panko and parmesan, giving them this irresistible crunch, while the fresh arugula salad on the side adds a bright, peppery contrast. I love whipping this up on a weeknight when I’m craving something light yet satisfying. Plus, the whole thing comes together in about 20 minutes, so it’s perfect for those busy nights when you don’t have much time but still want a real meal!
Why You’ll Love Pork Milanese
- Quick and Easy: You can have this meal on the table in about 20 minutes, making it perfect for busy nights.
- Crispy and Flavorful: The panko and parmesan breading gives the pork chops a golden, crunchy texture that’s seriously satisfying.
- Fresh and Light: The arugula salad with lemon and fresh herbs keeps the meal light and refreshing without skimping on flavor.
- Impressive Yet Simple: It looks fancy, but it’s easy enough to whip up without much hassle—great for when you want to impress.
- Balanced Flavors: The crispy pork paired with the tangy, peppery salad creates a perfect mix of textures and flavors in every bite.
Ingredients Needed To Make Pork Milanese
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Olive oil
- Panko breadcrumbs
- Dairy-free parmesan
- Egg
- Kosher salt
- Black pepper
- Dried parsley
- Cornstarch
- Water
- Pork chops
- Arugula
- Lemon juice
- Fresh basil
- Fresh parsley
- Red wine vinegar
- Lemon wedges
How To Make Pork Milanese
- Combine panko, cheese, parsley, salt, and pepper in a food processor. Pulse until fine, then pour onto a plate.
- In a separate bowl, whisk together the egg and water.
- Add cornstarch to a third bowl.
- Pat the pork chops dry. Coat each chop in cornstarch, dip in the egg wash, then cover with the panko mixture.
- Heat the cooking oil in a skillet over medium heat.
- Cook the pork chops for 3-4 minutes per side until golden and crispy. The internal temperature should reach 145°F.
- Place the cooked pork chops on a paper towel-lined plate to drain.
For the salad:
- Whisk olive oil, lemon juice, salt, pepper, and vinegar together.
- Toss the arugula, parmesan, basil, and parsley in a bowl.
- Drizzle the dressing over the salad and serve with lemon wedges.
- Enjoy!
Commonly Asked Questions
How do I store leftover Pork Milanese?
To store leftovers, place the cooked pork chops in an airtight container and refrigerate. They will keep for up to 3 days. Store the arugula salad separately to keep it fresh.
What’s the best way to reheat Pork Milanese?
For best results, reheat the pork chops in the oven at 350°F for about 10-15 minutes. This keeps them crispy. Avoid microwaving as it may make the breading soggy.
Can I use a different dressing for the salad?
Absolutely! While the lemon vinaigrette is light and refreshing, you could also try a balsamic vinaigrette or even a creamy dressing, depending on your preference.
Is it necessary to pound the pork chops?
Pounding the pork chops helps them cook evenly and creates a thinner, crispier cutlet. If you skip this step, the chops may take longer to cook.
Pork Milanese
Equipment
- 3 bowls for breading station
Ingredients
Pork Milanese
- 4 tbsp Bertolli Cooking Oil
- 1 cup Gluten Free panko breadcrumbs
- 1/8 cup Dairy Free parmesan
- 1 egg
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp dried parsley
- 2 tbsp cornstarch
- 1/2 cup water
- 4 pork chops, thin cut, lightly pounded out
Arugula Salad
- 5 cups arugula
- 1/8 cup Bertolli Extra Virgin Olive Oil
- 1/4 cup Dairy Free parmesan
- juice of 1 lemon
- generous pinch of black pepper
- 1/4 tsp kosher salt
- 2 tbsp fresh basil
- 2 tbsp fresh parsley
- dash of red wine vinegar
- lemon wedges for serving
Instructions
Pork Milanese
- Add the panko, cheese, dried parsley, and salt and pepper to a food processor. Pulse until you have fine, sandy crumbs. Pour mixture into a bowl or plate.
- In a separate bowl whisk together the egg and water.
- Add the cornstarch to a third bowl.
- Dry off the pork chops.
- Dip the pork chop in the cornstarch, shaking off the excess.
- Dip into the egg wash.
- Dip into the panko mixture. Repeat the process with the other three pork chops.
- Heat a large skillet on medium heat with the Bertolli Cooking Olive Oil.
- Once heated place the pork chops into the pan. Be careful not to crowd. If you need to work in batches that is okay.
- Allow the pork chops to brown 3-4 minutes per side until golden brown and crispy. The internal temperature should be 145.
- Transfer pork chops to a paper towel lined plate to drain.
Arugula Salad
- Whisk together the olive oil, lemon juice, salt and pepper, and splash of vinegar.
- In a separate bowl mix together the arugula, parmesan, basil, and parsley.
- Drizzle the dressing on top.
- Serve with lemon wedges.
- Enjoy!
Nutrition
This Pork Milanese is one of those meals that feels fancy but is actually super simple to throw together. The crispy pork paired with the fresh arugula salad makes for a perfect combo that’s light yet satisfying.
absolutely delicious!!!
Thank you for your kind words! I am so happy you enjoyed it ♥️