Pork Milanese makes a wonderful family friendly dinner for any night of the week. Terrific with chicken, too.
Maybe it’s the summer bug, maybe I’m just tired, or maybe it’s just being a mom of three that I find myself dreading the dinner hour. It looms there in the morning when I wake up.
“Laura, defrost some of that great meat that you bought on sale sitting in the freezer.”
I always convince myself to do it after I make the kids’ lunches, or when I get back from school or after I run errands.
Next thing you know, it’s 3 o’clock and nothing was thawed for dinner.
Great. Now what?
One of my favorite cuts of meat is the pork loin. I get the big honking pork loin, usually around 9lbs, from Costco for pretty cheap. Then cut it into smaller cuts and freeze. My family also loves pork. And I’m always looking for new ways to cook the pork tenderloin, as you can see on my small yet budding collection of recipes.
Which is why I LOVE this recipe for Pork Milanese. Okay, I do have to cut my pork tenderloin into smaller cutlets, but you can easily buy them already cut (boneless chops), just pay more.
Now, you do have to beat them to 1/4-inch thickness. And again, you can get them already in cutlet form. But if your family is on a budget, doing it yourself can save you big bucks in the long run.
Pork Milanese is basically pork cutlets, seasoned and pressed into flour, then dipped into an egg wash and finally, dipped into a bread crumb-parmesan cheese mixture. You fry them up in the pan and serve with lemon wedges.
Simple and delicious.
I serve it with a side of pasta marinara for the kiddos, because they ADORE pasta. For my hubby and I, it was great with a healthy green salad. This ranks up there with our other favorite pork cutlet dish, Pork Piccata. YUM!
And with summer here, who wants to fuss over dinner?
- 1 1/2 lb pork tenderloin
- 3/4 tsp salt
- 3/8 tsp black pepper, ground
- 1/3 cup all-purpose flour
- 2 eggs, large
- 1 cup breadcrumbs, seasoned
- 1/2 cup Parmesan cheese, finely grated
- 3 TBS extra virgin olive oil, divided
- 1 lemon, cut in wedges
- Preheat oven to 200ºF.
- Slice pork tenderloin across the grain, into approximately 8 half-inch thick pieces.
- Place each pork piece between two sheets of plastic wrap.
Evenly pound meat with a meat tenderizer mallet using gentle taps with the flat end of the mallet until 1/4-inch thick.
- Season both sides of the pork cutlets with half the salt and pepper.
- In a small plate combine flour and remaining salt and pepper.
- In a shallow bowl whisk together the eggs until well combined.
- In another small plate combine breadcrumbs and Parmesan cheese.
- Take pork cutlet and press into flour mixture until thoroughly covered. Shake off excess flour.
- Next, dip the flour-coated pork cutlet into egg mixture until all sides are coated.
- Next, take egg-coated pork cutlet and press into bread crumb mixture until thoroughly covered. Shake off excess bread crumbs.
- Place the pork on a baking sheet.
- Repeat with other pork cutlets.
- In a large non-stick skillet, over medium-high heat 2 TBS of the olive oil.
- Add 2-3 cutlets to the hot oil and cook until golden brown and just cooked through, about 3-5 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 remaining oil to the hot skillet and fry the remaining pork cutlets as instructed above.
- Transfer the pork cutlets to plates and serve with lemon wedges.
Cooking Tips: You can also make this dish using chicken breast or turkey breast. For chicken breast, flatten each breast half using a mallet. For the turkey breast, cut 1/2-inch slices on the bias (diagonal) to keep slices intact when flattened.