This Crispy Pork Milanese recipe is an easy and delicious way to enjoy pork chops. It's made with pork loin chops that are dredged in a seasoned breadcrumb mixture, and then fried until golden brown and crispy. Serve it with a simple arugula salad for a quick and flavorful meal!
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❤️ Why I love this recipe
- I love the crunchy texture of the pork chops, and it's a great way to dress up an otherwise simple ingredient.
- This recipe is also incredibly easy and quick to make.
- Plus, there's something special about sharing a delicious meal with your loved one!
This simple recipe is perfect for a date night in. But, it can also be doubled or tripled with very little effort if you want to feed guests.
🛒 Ingredients
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Note: The full list of this breaded pork chops and arugula salad recipe ingredients with their amounts and options are listed in the recipe card below.
- pork loin chops
- eggs
- Panko bread crumbs -- seasoned
- parmesan cheese -- both freshly grated and shaved
- olive oil -- for frying the pork chops and the base of the salad dressing
- arugula greens
- lemon juice -- part of the salad dressing
- kosher salt
- black pepper
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Season the pork all over with salt and pepper.
- Dip each piece of pork in the egg and then into the breadcrumbs, pressing gently so they adhere.
- Once hot, add the pork chops and cook on each side for about 3 to 4 minutes, until golden brown and crispy and the internet temperature is 145 degrees F.
- Remove the pork and let it rest a few minutes before slicing.
- Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well.
- Add in the shaved parmesan and toss well. Serve immediately with the crispy pork.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- skillet-- the frying the pork loin chops
- glass salad bowl - for mixing the arugula and dressing
- tongs
🤔 FAQs
These are the questions we are most frequently asked about making pork Milanese with arugula salad.
White wines like Sauvignon Blanc, Pinot Grigio, and Riesling are all great options to pair with this dish. For reds, a light-bodied variety like Pinot Noir or Sangiovese would be great.
Both pork chop and pork cutlet are typically made from the same cut of meat, a pork chop is usually a thicker slice that includes part of the rib bone, while a pork cutlet refers to a thinner piece that has been pounded down.
A pork loin chop is usually used for cutlets. They only difference is they are pounded thin.
No, these pork cutlets are not unhealthy. Even though they are pan fried, they are still full of protein and other nutrients.
👩🏻🍳 Tips
Here are some tips to help you make the perfect pork cutlets with arugula salad:
- Pounding the pork chops thin helps them cook more evenly, so don't skip this step!
- Make sure your pan is hot enough before adding the pork chops.
- Don't walk away from the stove while you are pan frying these pork cutlets cook super quickly so watch them closely.
📚 Variations
- If you want to add a touch of heat to the breadcrumb mixture add a pinch of crushed red pepper flakes to the breadcrumb mixture.
- Not a fan of parmesan cheese? You can leave it out of the bread crumbs.
- You could also make this recipe with chicken cutlets instead of pork.
🥫 Storage
Leftovers - Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
Reheating - To reheat, place the pork on a baking sheet and bake at 350 degrees F for 8-10 minutes.
Freezing - You can freeze the pork chops in a freezer-safe storage bag for up to three months.
📗 Related Recipes
- If you love pork chop Milanese you may also enjoy this Homemade Shake and Bake Pork Chop recipe.
- The next time you are in the mood for a gourmet meal to make for guests, than you can give this Italian Pork Roast Braised with Milk a try. It's a meal to serve with your friends and family around the table.
- The weather is warming up and that means that it's time to get back to grilling, so change up your usual grill nights with this Grilled Pork Tenderloin recipe.
- A recipe you may want to try is our easy pork tenderloin rounds we love making for company into our One-Skillet Pork Medallions with Caper Olive Wine Sauce recipe.
🍽 Serve with
- Are you a fan of a potato side dish? I don't know about you but I think cheesy potatoes pair well with everything, so give these Grilled Cheesy Potatoes a try with this pork chop Milanese recipe.
- If you are in the mood for pasta tonight, serve up a side of this Orecchiette with Broccoli Sauce with this meal.
- End this simple meal with a creamy yet sweet treat with this Mandarin Orange Salad. It's great to make ahead but yet tastes amazing.
📞 Chiacchierata (chat)
Pork has become a staple dinner in our household and I am always looking for a way to make something different with this protein staple. That's where this recipe come into play. It's a crispy yet tender way to use this protein and it's budget friendly.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
This recipe is thin sliced pork chops that is breaded with a crispy topping, and then pan fried to perfection. When served on a fresh bed of arugula salad this meal is perfect for a romantic night in.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Crispy Pork Milanese For Two With Fresh Lemon Arugula Salad
Equipment Needed
Ingredients
- 2 boneless pork loin chops
- kosher salt and black pepper
- 2 large eggs lightly beaten
- 1 cup seasoned panko bread crumbs
- ⅓ cup freshly grated parmesan cheese
- 3 to 4 tablespoons olive oil
Lemon Arugula
- 6 cups arugula greens
- pinch kosher salt
- pinch black pepper
- 1 lemons juiced
- 1 to 2 tablespoons olive oil
- ¼ cup freshly shaved parmesan cheese
Instructions
- Use a meat tenderizer to pound the pork chops until they are about ½ inch thick. You want them all even in thickness. Season the pork all over with salt and pepper.
- Lightly beat the eggs in one bowl. In another bowl combine the bread crumbs and parmesan cheese. Dip each piece of pork in the egg and then into the breadcrumbs, pressing gently so they adhere.
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Once hot, add the pork chops and cook on each side for about 3 to 4 minutes, until golden brown and crispy and the internet temperature is 145 degrees F.Remove the pork and let it rest a few minutes before slicing.
- Slice and serve over the lemon arugula!
Lemon arugula
- Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice/oil if you wish – go by your preference!
- Add in the shaved parmesan and toss well. Serve immediately with the crispy pork.
Notes
-
- Pounding the pork chops thin helps them cook more evenly, so don't skip this step!
-
- Make sure your pan is hot enough before adding the pork chops.
-
- Don't walk away from the stove while you are pan frying these pork cutlets cook super quickly so watch them closely.
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