Pork Milanese with Spring Kale Salad Recip
This recipe outlines the preparation of classic Pork Milanese, featuring bone-in pork chops pounded thin, breaded with a crisp panko coating, and pan-fried to golden perfection. It's a flavorful and satisfying dish, traditionally served with a simple squeeze of lemon, ready to be paired with a fresh salad for a complete meal.
Equipment
- 1 Meat Mallet For pounding pork chops to even thickness.
- 3 Shallow Bowls For the flour, egg, and panko breading station.
- 1 Large Skillet Preferably cast iron or heavy-bottomed, for pan-frying.
- 1 Tongs For safely handling and flipping pork chops during cooking.
- 1 Wire Rack Set over a baking sheet, for resting cooked Milanese to maintain crispness.
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
- Prepare pork chops: Trim any excess fat from the bone-in pork chops. Place each chop between two sheets of plastic wrap and pound evenly to about 1/4 to 1/2-inch thickness using a meat mallet.
- Season the pounded pork chops generously on both sides with kosher salt and fresh cracked black pepper.
- Set up a breading station: Place the all-purpose flour in one shallow bowl, the whisked eggs in a second shallow bowl, and the panko bread crumbs in a third shallow bowl.
- Bread the pork chops: Dredge each seasoned pork chop first in the flour, shaking off any excess.
- Dip the floured chop into the whisked egg, ensuring it's fully coated, then let any excess egg drip off.
- Transfer the egg-coated chop to the panko bread crumbs, pressing firmly to ensure a thick and even coating on both sides. Repeat for all chops.
- Heat a large skillet over medium-high heat. Add the olive oil and unsalted butter. Once the butter is melted and sizzling, but not browned, carefully place 1-2 breaded pork chops in the skillet, ensuring not to overcrowd.
- Cook for 3-5 minutes per side, or until the panko crust is golden brown and crispy and the internal temperature of the pork reaches 145°F (63°C).
- Remove the cooked pork Milanese from the skillet and place it on a wire rack set over a baking sheet to drain any excess oil and maintain crispness. Repeat with remaining chops.
- Serve immediately, perhaps with a wedge of lemon for squeezing, and accompanied by a fresh spring kale salad.
Notes
For a truly tender and evenly cooked Milanese, pound the pork chops to a uniform 1/4 to 1/2-inch thickness. Season generously with salt and pepper before breading. When setting up your dredging station, ensure your flour, egg, and panko bowls are wide enough to accommodate the pounded chops comfortably. For the perfect golden crust, use a combination of olive oil and butter for frying; the oil provides a higher smoke point while the butter imparts a rich, nutty flavor. Fry over medium-high heat, turning once, until deeply golden and cooked through. Always allow the Milanese to rest on a wire rack after frying to maintain its crispness and allow juices to redistribute. A final squeeze of fresh lemon juice brightens the dish considerably.