Pork Milanese

How to Make Pork Milanese

Pork Milanese is a classic Italian dish that is beloved for its simplicity and deliciousness. It is a boneless cutlet that is breaded in a mixture of high-quality breadcrumbs and seasoning. The breadcrumb coating gives the pork a lovely crunch, while the juicy meat remains tender on the inside.

To achieve the best outcome, it is advisable to grate your breadcrumbs fresh from a loaf of bread. You can then serve this dish with a side salad for a simple, nutritious meal. To add a zesty flavor, serve it with lemon wedges or sprinkle some fresh parsley over the top.

It’s a perfect choice for a quick weeknight dinner or a special occasion, and it’s sure to please everyone at the table!

Watch the Pork Milanese Video Recipe:

How to Make Pork Milanese Like an Italian

How to make pork milanese

Vincenzo’s Top Tip To Make Pork Milanese

Make sure to CHECK it first

Check the oil in the pan by sprinkling a pinch of breadcrumbs on top and if they bubble right away, it’s ready!

Best tool to use

In combining the ingredients the best tool to use to mix it together is using YOUR hand or a spoon.

Golden brown

The best way to know if each side is ready, it should turn to golden brown

pork milanese

Pork Milanese

Vincenzo's Plate
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 2


  • Meat mallet
  • Baking Paper – 2 x equal size sheets
  • Large non-stick frypan
  • knife
  • Chopping-board
  • Tablespoon
  • Wide plate
  • Kitchen paper


  • 2 Grass fed pork cutlets boneless
  • 1 cup Plain flour 8 oz
  • 6 tbsp Breadcrumbs freshly grated
  • 3 tbsp Pecorino Romano or Parmigiano Regianno cheese
  • Fresh parsley chopped
  • 1 Organic egg or more dependent on the size of your cutlets
  • ¼ Fresh lemon
  • Salt & Pepper
  • Sunflower or Extra virgin olive oil (EVOO)


  • 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.
  • 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.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!


Keyword Authentic Italian Food, easy Italian pork recipe, Homemade Italian Food, Italian Breaded Pork, Italian pork dish, Milanese-style pork
Tried this recipe?Let us know how it was!

How to serve Pork Milanese

Serve immediately! You can serve Pork Milanese with a side of tomato salad, crisp roasted potatoes, or grilled vegetables to enhance its delicious flavor. Lastly, you can enhance the flavor of Pork Milanese by adding a wedge of lemon to the plate and squeezing it over the pork for an extra tangy taste.



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