Pork Milanese

This easy pork milanese recipe features ultra-thin, golden-brown pork cutlets, with a crackling panko-parmesan crust on the outside, tender and juicy inside, and topped with a tangy, peppery arugula salad with sweet garden cherry tomatoes. 

I love chicken milanese, Greek milanese, and cheesy chicken milanese, but it recently dawned on me that I’d never thought of creating a pork milanese recipe. Instead of using thin-cut pork chops, I used a pork tenderloin, cut into 8 1-inch-thick pieces, and pounded them thin. I served the crispy pork Milanese along with an arugula & spinach salad tossed in Fran’s vinaigrette and topped with sweet cherry tomatoes. We all thought this meal was delicious, and it paired nicely with some garlic rice.

Pork Milanese

Ingredients:

• 1 pork tenderloin, silverskin removed, and cut into 8 (2-inch-thick) pieces
• 2 cups panko crumbs
• ¼ cup parmesan, finely grated
• ½ cup flour
• 2 large eggs, well-beaten
• ½ tsp garlic powder, to taste, plus more for egg & flour
• ½ tsp onion powder, to taste, plus more for egg & flour
• ½ tsp dried parsley, to taste, plus more for egg & flour
• Sea salt and freshly cracked black pepper, to taste
• 4 tbsp vegetable oil, divided

Arugula Salad:

• Fran’s vinaigrette, to taste
• 4 cups of arugula and spinach
• Cherry tomatoes, halved
• Freshly cracked black pepper, to taste

Serving: 

• Parmesan, shaved
• Lemon wedges

How to Make Pork Milanese:

Prepare the pork by removing the silverskin from the tenderloin and cutting it into 8 (2-inch-thick) pieces.

Cover the pork pieces with plastic wrap and pound gently to a ¼-inch thickness using a meat pounder.

Make a breading assembly line using three separate shallow bowls.

First, combine the panko crumbs and parmesan cheese in a shallow bowl and season with garlic powder, onion powder, parsley, sea salt, and freshly cracked black pepper to taste, and mix well.

Next, pour the flour into a bowl and season with garlic powder, onion powder, parsley, sea salt, and freshly cracked black pepper to taste, and mix well.

Finally, whisk together the eggs and season with garlic powder, onion powder, parsley, sea salt, and freshly cracked black pepper to taste, and mix well.

Dredge the pork cutlets by dipping each piece (using a fork) first into the flour mixture, then the egg mixture, then pressing the cutlets firmly into the panko-parmesan mixture on both sides until evenly coated.

Place in an even layer on a plate, and separate the layers with parchment paper.

Refrigerate the panko-coated cutlets, uncovered, for 30 minutes.  Side Note: Don’t skip this step; it helps the coating really adhere to the pork. 

Meanwhile, make the fran’s vinaigrette if using. Set aside to let flavors mingle.

Cook the pork cutlets by heating 2 tablespoons of oil in a cast-iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated pork cutlets directly into the HOT skillet and cook for 3-4 minutes, or until golden brown. Cook the pork in batches to prevent overcrowding the skillet.

Carefully flip the pork cutlets over to cook for 2-3 minutes, or until golden brown. Remove to a wire cooling rack. Finish the process with the remaining pork cutlets.  Side Note: Wipe out the skillet(s) between batches, THEN add more oil to the skillet(s) before cooking the remaining pork.

Finish the pork by topping with shaved parmesan and lemon wedges on the side, if desired. Enjoy.

Serve the pork milanese immediately with some of the arugula & spinach salad tossed with some well-whisked vinaigrette, and add tomatoes, shaved parmesan, and freshly cracked black pepper to taste. Enjoy.