Pork Cutlets Milan Style Recipes

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CRISPY PORK CUTLETS



Crispy Pork Cutlets image

I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h5m

Yield 4

Number Of Ingredients 16

2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour, or as needed
2 eggs, beaten
3 cups panko bread crumbs
2 tablespoons butter
⅓ cup diced dill pickles
1 jalapeno pepper, seeded and minced
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1 ½ tablespoons all-purpose flour
1 ½ cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon freshly ground black pepper, or more to taste
½ cup vegetable oil for frying
salt to taste

Steps:

  • Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
  • Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
  • Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
  • Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
  • Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
  • Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
  • Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g

PORK MILANESE



Pork Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Steps:

  • Preheat the oven to 200 degrees F.
  • Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
  • Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
  • Transfer the pork to plates and serve with lemon wedges.

PORK CUTLETS WITH LEMON AND CAPERS



Pork Cutlets With Lemon and Capers image

Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than you'd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, it's an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.

Provided by David Tanis

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 slices center cut pork loin, 1/2-inch thick and about 4 ounces each
Salt and pepper
1 1/2 cups soft bread crumbs, divided 1/2 cup flour
2 eggs, lightly beaten
1/2 cup roughly chopped parsley
Zest of 1 lemon
1 tablespoon capers, rinsed and roughly chopped
2 eggs, hard-cooked for 8 minutes, cooled and peeled
Olive oil, for frying
Lemon wedges

Steps:

  • With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
  • Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
  • Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
  • Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
  • Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams

PAN-SEARED MARINATED PORK CUTLETS WITH A PARMESAN-GARLIC CRUST



Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust image

Quick-cooking pork cutlets in a lemony marinade are topped off with a flavorful crust. Easy and quick enough for a weeknight, fancy and flavorful enough for company! Its Italian flavors go well over a bed of your favorite pasta or alongside a classic panzanella (bread salad) with fresh, seasonal tomatoes.

Provided by toastyfrenchy

Categories     World Cuisine Recipes     European     Italian

Time 4h30m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
¼ cup lemon juice
2 teaspoons Italian seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound pork tenderloin, thinly sliced crosswise
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese
2 cloves garlic, chopped, or more to taste
1 tablespoon olive oil
1 tablespoon canola oil
1 sprig fresh parsley, or as desired

Steps:

  • Whisk 3 tablespoons olive oil, lemon juice, Italian seasoning, kosher salt, and black pepper together in a bowl; transfer to a large resealable bag. Place pork pieces in marinade and turn to coat. Marinate in refrigerator for 4 to 8 hours.
  • Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
  • Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
  • Heat canola oil in a large, heavy, oven-safe skillet, such as a cast-iron skillet, over medium-high heat. Remove pork from marinade and reserve the marinade. Sear marinated pork pieces in the hot oil just until lightly browned but still pink in the center, about 2 minutes. Turn pork over and pour in reserved marinade. Turn heat to high and cook pork for 1 more minute.
  • Spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown, 1 to 3 minutes. Garnish with parsley.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 8 g, Cholesterol 53.3 mg, Fat 21.3 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 3.9 g, Sodium 648.9 mg, Sugar 0.9 g

PORK CHOPS, MILAN STYLE



Pork Chops, Milan Style image

Provided by Pierre Franey

Categories     dinner, quick, main course

Time 22m

Yield 4 servings

Number Of Ingredients 9

8 thin slices boneless pork loin, about 1 1/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
1 egg, lightly beaten
3 tablespoons cold water
1 cup fine fresh bread crumbs
1/4 cup freshly grated Parmesan
4 tablespoons corn, peanut or vegetable oil, approximately
Tomato sauce with peppers (see recipe)

Steps:

  • Properly sliced pork will look like veal scaloppine. Pound each slice lightly on a flat surface with a flat mallet. Sprinkle on both sides with salt and pepper.
  • Put egg, water, salt and pepper in mixing bowl. Beat well.
  • Combine bread crumbs and cheese in flat dish. Blend well.
  • Dip pork slices in egg mixture to coat. Dredge slices on both sides in crumb-and-cheese mixture. Pat lightly with flat side of kitchen knife to help crumbs adhere.
  • Heat 2 tablespoons of oil in heavy skillet and add as much meat as possible in one layer. When slices are golden brown on one side, about 3 minutes, cook on other side 2 to 3 minutes. As pieces cook transfer to heated platter.
  • Add another tablespoon of oil to skillet and more slices in one layer. Continue cooking, adding a little oil as necessary. Serve slices with a little tomato sauce spooned over.

PORK MILANESE



Pork Milanese image

You and your family will surely love this pork Milanese recipe. It's a quick dinner recipe to make for any weeknight and it doesn't contain a long list of ingredients. This crispy pork cutlet is so cheap to make but fancy enough to serve at a dinner party.

Provided by Rika

Categories     Main Course

Number Of Ingredients 11

3 boneless pork chop loin ((about 5 oz each), trim off the fat then flatten to ¼-inch thickness.)
1 large egg
½ cup panko breadcrumb
¼ cup freshly grated parmesan cheese ((lightly packed))
¼ tsp Italian seasoning
⅛ tsp garlic powder
kosher salt ((to taste))
black pepper ((to taste))
¼ cup vegetable or canola oil
lemon wedges
arugula

Steps:

  • With your hand at least 12 inches away, lightly sprinkle salt and black pepper on all sides of the meat in a single layer.
  • In a large bowl, season coarsely crush panko with Italian seasoning, garlic powder, and parmesan cheese. Stir to combine. In another bowl, lightly beat the egg.
  • Dip the meat in egg wash then gently shake off excess. After that, thoroughly coat the meat with breadcrumbs and shake off excess.
  • In a large skillet, heat oil over medium-high heat. Gently lay the breaded pork in your pan. Do not overcrowd the pan. Turn the meat over when it's lightly golden browned, about 2 minutes on each side or longer until cooked through. Do not overcook.
  • Remove the cooked pork cutlet from the pan and set it on dry paper towels to absorb the excess oil. Let the pork rest for at least 3 minutes before serving. Serve with lemon wedges and/or arugula salad. Enjoy!

Nutrition Facts : Calories 424 kcal, Carbohydrate 8 g, Protein 36 g, Fat 27 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 150 mg, Sodium 287 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

PORK CUTLETS



Pork Cutlets image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 7

1 egg white plus 1 tablespoon water
1 teaspoon dry mustard
1 (4-ounce) boneless pork cutlet, pounded thin
1/2 cup flour
1/2 cup dry bread crumbs
1 tablespoon olive oil
1 lime

Steps:

  • In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
  • Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
  • Serve with potato and leeks

PORK CUTLETS, MILAN STYLE



Pork Cutlets, Milan Style image

Make and share this Pork Cutlets, Milan Style recipe from Food.com.

Provided by Chill

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs thinly sliced boneless pork loin
salt and pepper
1 egg, lightly beaten
3 tablespoons cold water
1 cup fresh fine breadcrumbs
1/4 cup grated parmesan cheese
4 tablespoons cooking oil
marinara sauce

Steps:

  • Properly sliced pork will look like veal scaloppine.
  • Pound each slice lightly on a flat surface with a flat mallet.
  • Sprinkle both sides with salt and pepper.
  • Put egg, water, salt and pepper in a mixing bowl.
  • Beat well.
  • Combine bread crumbs and cheese in a flat dish.
  • Dip pork slices in egg mixture to coat.
  • Dredge slices on both sides in crumb mixture.
  • Pat sides lightly to adhere crumbs.
  • Heat 2 T oil in heavy skillet and in a single layer cook all pork until golden brown (3 mins per side).
  • As pork cooks, transfer to heated platter.
  • Continue cooking using the oil as necessary.
  • Serve slices with a little marinara sauce.

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