Similar to chicken cutlets, many pork cutlets are also very popular. We are talking about Pork Milanese, the Italian classic cutlet made of thin pork, breaded and sautéed to gain a golden colored crust.
Crispy and crunchy, Pork Milanese is perfect for a weeknight meal and equally good as a delicacy in any grand party or dinner. The Pork Milanese cutlet is more sumptuous when served with a little arugula salad, lemon slices, and white wine.
The taste doubles when buttered risotto or parmesan noodles are also joined for a complete meal. Now let us take a look at the recipe of Pork Milanese from a myriad of pork chop recipes and see how we can prepare this at home.
Overall, the dish’s making will take around 45 minutes in which 25 minutes will be for preparation and 20 minutes for cooking.
• 4 Pork chops (center-cut, boneless)
• 3/4 cup Panko bread crumbs
• 1/4 cup Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt (to taste)
• Freshly ground black pepper (to taste)
• 1/2 cup All-purpose Flour
• 2 Eggs
• 1 tablespoon water
• 1/3 cup Olive Oil
How to make it
Gather all the ingredients. Pound the pork chops by placing them in a plastic bag and work on one each at a time by beating thin. Split each pork chop into two cutlets for thinner fried cutlets.
Now place the flour in a shallow plate and whisk in some salt and pepper. Dip each cutlet into the flour mixture so that the coating is complete on both sides. Ensure pork chops are cut in a uniform size with 1/4 inch thickness.
Whisk together the panko bread crumbs, parmesan cheese, Italian seasoning, salt, and pepper in a shallow bowl. Now crack the eggs into the shallow bowl and beat with a fork. Place the bread crumbs on a plate that is next to the stove.
Season the pork chops with salt and pepper. Dip each chop into the beaten egg and dredge each chop in the bread crumbs and keep them on a clean plate.
Now heat olive oil in a saute pan on medium heat. Add the butter and place the pork in the pan without crowding as soon the foam subsides. Be patient and work in batches.
Cook them until the pork turns light golden brown on one side. Using tongs, flip the chops until a complete light golden brown skin develops. If required, more oil can be added.
The Panko bread crumbs can also be substituted with regular Italian breadcrumbs. Olive oil can be changed for other frying oils as well.
But olive oil provides the best flavor. While the pork is cooking, prepare the mixture of arugula or salad greens and tomatoes in a large bowl.
Add olive oil, the lemon juice, salt, and pepper and toss to coat. It is ready for serving. For garnish Parsley, lemon wedges and grated parmesan cheese are best.