Pork Milanese
An Italian recipe! Pork cutlets coated in crispy parmesan breadcrumbs on the outside, and tender and juicy on the inside. A delicious meal ready under 30 minutes!
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Servings: 5 servings
Calories: 275kcal
Ingredients
- 1-1.5 lbs pork cutlets thinly sliced
- salt
- black pepper
- 1/3 cup all purpose flour
- 2 large eggs
- 1/2 cup breadcrumbs
- 1/3 cup parmesan cheese grated
- 1 tsp dried oregano
- 1 tsp dried basil
- 1-2 tsp tsp cooking
- 1 tbsp salted butter
- 1 lemon wedges, optional
Instructions
- Pat dry pork cutlets (See Note 1) and season both sides with salt and black pepper.
- Prepare 3 separate bowls of breading mixture. First bowl: all purpose flour. Second bowl: whisked eggs. Third bowl: mix together breadcrumbs, oregano and basil.
- Dip pork cutlet one at a time into flour mixture, then egg mixture, and then breadcrumb mixture. Make sure to coat well on both sides. Repeat until all cutlets are coated.
- Heat skillet under medium heat. Add cooking oil. Once oil is heated, sear pork on one side for 2-3 minutes, or until golden brown, flip, and sear the other side until it is cooked. Lower heat as needed if/when the skillet is too hot. Internal temperature should be at least 145°F when pork is cooked. Remove from heat promptly. (See Note 2)
- Serve with lemon wedges and enjoy!
Notes
Note 1: if using thick pork chops, slice it thinly (1/4 inch thick) lengthwise and/or pound it with a meat pounder to flatten it.
Note 2: Pork cutlets should NOT overlap on the skillet. Cook in two batches if needed.
Nutrition
Calories: 275kcal | Carbohydrates: 17g | Protein: 28g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 739mg | Potassium: 458mg | Fiber: 2g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 11mg | Calcium: 134mg | Iron: 2mg
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