Pork Milanese with Spring Kale Salad Recip
This recipe outlines the classic preparation of crispy Pork Milanese. Bone-in pork chops are pounded thin, breaded with flour, egg, and panko, then pan-fried to a golden perfection with olive oil and butter. Designed for a large yield, it emphasizes the importance of proper breading and frying techniques for a tender interior and crunchy exterior.
Equipment
- 3 Shallow Dishes or Bowls For the breading station (flour, egg, panko)
- 1 Meat Mallet or Rolling Pin To flatten pork chops evenly
- 1 Large skillet or frying pan For pan-frying the pork Milanese
- 1 Tongs For safely handling and flipping the pork during frying
- 1 Wire Rack with Baking Sheet To drain excess oil and keep the Milanese crispy
Ingredients
Main
- * 2 1-pound bone in pork chop
- * 1 cup of all purpose flour in a bowl
- * 3 whisked egg in a bowl
- * 2 cup of panko of bread crumb in a bowl
- * 1/4 cup of olive oil
- * 2 tablespoon of unsalted butter
- * kosher salt and fresh cracked pepper to taste
Instructions
- Pat the pork chops dry with paper towels; then, place each chop between two sheets of plastic wrap and pound them evenly to about 1/4 to 1/2 inch thickness.
- Season both sides of the pounded pork chops generously with kosher salt and fresh cracked pepper.
- Set up your breading station: one shallow dish with all-purpose flour, one with whisked eggs, and one with panko breadcrumbs.
- Dredge each pork chop completely in flour, shaking off any excess.
- Dip the floured pork chop into the whisked eggs, allowing any excess to drip off.
- Transfer the pork chop to the panko breadcrumbs, pressing firmly on both sides to ensure a thick, even coating.
- Heat olive oil and unsalted butter in a large skillet over medium-high heat until the butter is melted and slightly foamy.
- Carefully place the breaded pork chops into the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary.
- Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F or 63°C).
- Remove the cooked pork Milanese from the skillet and place them on a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
Notes
To achieve a truly crispy Pork Milanese, ensure your pork chops are pounded to an even thickness (about 1/4 to 1/2 inch) for uniform cooking. When breading, press the panko firmly onto the pork to create a robust crust that won't fall off during frying. Maintain a consistent medium-high heat while frying; this allows the panko to brown beautifully without burning, while ensuring the pork cooks through. Avoid overcrowding the pan, as this lowers the oil temperature and can lead to soggy results. Fry in batches if necessary, and season generously with kosher salt and fresh cracked pepper immediately after removing from the pan.