Pork Milanese makes a special Sunday dinner, and it’s super-easy to make. This classic dish will satisfy!
Serve pork Milanese for Sunday dinner. This pan-fried pork dish is a cinch to put together. The light breading is crispy and definitely tasty. For a complete meal, serve this classic dish alongside pasta, topped with a little red sauce, and a green salad.
Pork Milanese recipe
- 1 egg, beaten
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 boneless, thin-cut pork loin chops
- 2-3 tablespoons olive oil, divided
- Lemon wedges as garnish
- Add the beaten egg to a shallow bowl. Add the flour to another shallow bowl and, in a third, combine the Parmesan cheese, panko, thyme and red pepper.
- Sprinkle each pork chop with the salt and black pepper. One at a time, coating both sides, dredge each first in the flour, next in the egg (allow the excess to drip off back into the bowl) and finally in the Parmesan-panko mixture.
- Add the olive oil to a large saute pan over medium-high heat. When the oil is hot, add the pork to the pan (if it doesn’t all fit at once, work in two batches, adding more oil after the first batch) and allow to cook for about 6 minutes, flipping once. According to the U.S. Department of Health & Human Services, a safe minimum internal temperature for pork is 145 degrees F as measured by a meat thermometer.
- Serve on individual plates with lemon wedges.
Pork makes a meal special!