Pork Milanese Recipes

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PORK MILANESE RECIPE



Pork Milanese Recipe image

A combination of Parmesan cheese, panko, and Italian seasoning in the breading of this pork Milanese dish create a delightfully crunchy texture when pan-fried.

Provided by Leah Maroney

Categories     Dinner

Time 45m

Yield 4

Number Of Ingredients 11

4 pork chops (center-cut, boneless)
3/4 cup Panko bread crumbs
1/4 cup parmesan cheese
1 teaspoon Italian seasoning
Salt (to taste)
Freshly ground black pepper (to taste)
1/2 cup all-purpose flour
2 eggs
1 tablespoon water
1/3 cup olive oil
Garnish: parsley, lemon wedges, grated parmesan cheese

Steps:

  • Serve them hot with chopped parsley, a squeeze of lemon, and grated Parmesan cheese, along with a fresh arugula salad. White wine won't hurt either!

Nutrition Facts : Calories 441 kcal, Carbohydrate 28 g, Cholesterol 131 mg, Fiber 2 g, Protein 19 g, SaturatedFat 6 g, Sodium 464 mg, Sugar 1 g, Fat 28 g, ServingSize 4 pork cutlets (serves 4), UnsaturatedFat 0 g

PORK MILANESE



Pork Milanese image

This pork milanese makes a delicious family or date night meal. Learn how to get the perfect crispy-crunchy coating on these pork chops.

Categories     weeknight meals     dinner     main dish     meat

Time 40m

Yield 6 servings

Number Of Ingredients 11

6 boneless pork loin chops ( about 5 ounces each)
3/4 c. all-purpose flour
Kosher salt and black pepper, to taste
1/4 c. half-and-half or whole milk
3 large eggs
1 1/2 c. seasoned breadcrumbs
3 to 4 tablespoons olive oil
3 to 4 tablespoons salted butter
1 small piece parmesan cheese
5 oz. baby arugula, baby spinach, or spring greens
2 lemons, cut into wedges

Steps:

  • Place the pork chops between 2 sheets of plastic wrap and use a mallet or a rolling pin to pound them very thin (no thicker than ¼ inch). If you think they're thin enough, pound 'em a few more times-the thinner the better!
  • Place the flour in a shallow dish and mix in some salt and pepper. In another dish, whisk together the half-and-half and eggs. Place the breadcrumbs in a third dish. Set the 3 dishes aside.
  • Season both sides of the pork chops with salt and pepper. Coat them one at a time in the flour, then in the egg mixture, and then in the breadcrumbs. Lay in a single layer on a baking sheet until you're ready to cook them.
  • Combine 1 tablespoon each olive oil and butter in a large cast-iron skillet over medium-low heat. When the butter is melted and hot, add 2 breaded pork chops and cook until the breading is golden brown and the pork is cooked through, about 2 minutes per side (add more oil or butter to the skillet when you flip, if necessary). Remove to a plate lined with paper towels. Repeat with the remaining oil, butter, and pork in two more batches.
  • Shave the parmesan using a vegetable peeler. Place a piece of pork on each plate and top with the greens. Squeeze a little lemon juice over the greens, then sprinkle with a little salt. Top with the parmesan shavings and serve with more lemon wedges.

PORK MILANESE



Pork Milanese image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 1/4-inch-thick boneless pork chops (1 1/4 to 1 1/2 pounds total), trimmed of excess fat
Kosher salt and freshly ground pepper
6 thick slices white sandwich bread
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon minced fresh rosemary
3 large eggs
1 1/2 cups all-purpose flour
1 tablespoon extra-virgin olive oil, plus more for frying
5 cups baby arugula
1 cup cherry tomatoes, halved
Lemon wedges, for serving

Steps:

  • Season the pork chops all over with salt and pepper. Pulse the bread in a food processor to make coarse crumbs (you should have about 3 cups). Transfer the breadcrumbs to a shallow baking dish and toss with the cheese, parsley and rosemary. Whisk the eggs in a shallow bowl. Put the flour in another shallow bowl. Dredge each chop in the flour, then dip in the beaten eggs and coat in the breadcrumb mixture, pressing so the coating sticks.
  • Heat 1/4 inch olive oil in a large skillet over medium heat. Working in batches, cook the pork chops until golden brown and cooked through, 2 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.
  • Toss the arugula and tomatoes in a bowl with 1 tablespoon olive oil, and salt and pepper to taste. Divide the pork chops among plates and season with salt. Serve with the arugula salad and lemon wedges.

Nutrition Facts : Calories 774, Fat 37 grams, SaturatedFat 9 grams, Cholesterol 244 milligrams, Sodium 509 milligrams, Carbohydrate 66 grams, Fiber 5 grams, Protein 40 grams

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 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 MILANESE



Pork Milanese image

Make and share this Pork Milanese recipe from Food.com.

Provided by CindiJ

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup panko breadcrumbs (Japanese bread crumbs)
1/2 cup parmesan-romano cheese mix
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3-inch thick
salt & freshly ground black pepper
1/3 cup olive oil
6 lemon wedges

Steps:

  • Preheat oven to 200º.
  • Coarsely crush the panko in large shallow bowl. Add cheese to the panko and mix.
  • Lightly beat eggs in another large shallow bowl.
  • Sprinkle the pork generously with salt and pepper.
  • Dip pork, 1 piece at a time in the egg, allow excess to drip off, then dredge in the crumb & cheese mixture, patting to coat completely.
  • Place the pork on a small baking sheet.
  • Heat 1/4 cup of oil in large skillet over medium-high heat. Add half of the pork to hot oil and cook until golden brown (about 3 minutes per side).
  • Transfer to cooling rack placed on clean baking sheet and keep them warm in oven.
  • Add the remaining 3 TBS of oil to the skillet and fry the remaining pork.
  • Transfer pork to serving platter and garnish with the lemon wedges.

Nutrition Facts : Calories 232.1, Fat 16.5, SaturatedFat 3.5, Cholesterol 75.3, Sodium 268.8, Carbohydrate 14.8, Fiber 1.5, Sugar 1.2, Protein 7.2

PORK MILANESE WITH SPAGHETTI



Pork Milanese with spaghetti image

This saucy spaghetti with crispy pork on top is a sure-fire hit

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Yield Serves 4

Number Of Ingredients 10

1 tbsp olive oil
1 garlic clove , crushed
2 x 400g cans chopped tomatoes
2 tsp balsamic vinegar
420g pack pork fillet , sliced into 8 medallions
2 tbsp plain flour
1 egg , beaten
100g fresh breadcrumbs
small bunch basil , chopped
300g spaghetti

Steps:

  • Heat the oil in a pan, then fry the garlic for a few secs. Add the chopped tomatoes and balsamic vinegar and bubble for about 15-20 mins until the sauce is thick.
  • Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick. Mix the flour with some seasoning in one bowl, put the egg in another and the breadcrumbs in a third. Dip the pork in the flour, then the egg, then the breadcrumbs. Heat a grill to hot, then cook the pork for 3 mins on each side, until golden and cooked through. Keep warm.
  • Cook the pasta following pack instructions. Stir through the tomato sauce and the chopped basil, divide the pasta between 4 plates, put the crispy pork on top and eat immediately.

Nutrition Facts : Calories 597 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Fiber 5 grams fiber, Protein 40 grams protein

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