Pork Milanese – which means “in the style of Milan” – are boneless cutlets coated in a thick, tasty breadcrumb which are then shallow fried and turned into golden, crispy goodness. When preparing this simple dish, don’t go past quality breadcrumbs and try grating your own for the crunchiest result!
2 grass fed pork cutlets (boneless)
1 cup/8 oz plain flour
6 tablespoons breadcrumbs (freshly grated)
3 tablespoons Pecorino Romano/Parmigiano Regianno cheese
Fresh parsley chopped
1 organic egg (or more dependent on the size of your cutlets)
¼ fresh lemon
Salt & Pepper
Sunflower/Extra virgin olive oil
Baking Paper – 2 x equal size sheets
1 large non-stick frypan
- Pork Milanese uses quality cutlets, but they do need to be smoothed down first! So place the cutlets on a sheet of baking paper and cut another sheet to the same size, sitting it on top.
- Using the flat part of your meat mallet, hit the pork cutlets making them smooth, wider and flattening them out.
- Place the pan on your stove with the heat on medium and once warm, add a generous amount of oil as you will soon be shallow frying the pork Milanese.
- In a bowl, combine the breadcrumbs, pecorino cheese and parsley – mix together well using your hand or a spoon.
- To the same bowl add a sprinkle of salt and a generous amount of pepper then mix again – this is the delicious coating for your pork milanese.
- In a separate bowl, whisk your egg/s and add fresh lemon juice to this.
- Now pour your flour into a wide bowl and spread it out as evenly as you can.
- Coat each pork cutlet in the flour then the egg and finally, the breadcrumb mixture, making sure to sprinkle extra on top if you need to so that there is a thick layer of breadcrumb to fry.
VINCENZO’S PLATE TIP: Check the oil in the pan by sprinkling a pinch of breadcrumbs on top and if they bubble right away, it’s ready!
- Place the pork cutlet in the pan and leave to shallow fry for a few minutes or until it turns golden brown, then turn and repeat on the other side.
- Once the pork Milanese cutlet is ready, transfer it onto a flat plate lined with kitchen paper and place another piece (of kitchen paper) on top so the oil is absorbed.
- Repeat steps 9 and 10 for your remaining cutlets.
OPTIONAL: In a bowl, add some roughly chopped tomatoes and dress them with salt, pepper, EVOO, balsamic vinegar and fresh basil – serve your pork Milanese with this side dish and scoop up all the yummy tomato juice with the pork crust.
HOW TO SERVE:
Serve immediately! Pork Milanese is delicious dished up with a tomato salad on the side, some crisp roasted potatoes or even some grilled vegetables. You can also add a lemon wedge to the plate which can be squeezed over the pork too.
E ora si mangia Vincenzo’s Plate….Enjoy!
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