This easy recipe for Weeknight Pork Milanese is a real crowd-pleaser! The leftovers (if you have any!) are great served over salad for lunch the next day.
You will not believe how quick and easy this Weeknight Pork Milanese recipe is! Not to mention it's a crowd-pleaser (at least at my house). I do recommend serving this with plenty of veggies on the side, and even adding some diced tomatoes over top of the pork if you'd like. The leftover pork (if you have any!) is great diced and served over a salad for lunch the next day. Enjoy!
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Weeknight Pork Milanese
This easy recipe for Weeknight Pork Milanese is a real crowd-pleaser! The leftovers (if you have any!) are great served over salad for lunch the next day.
Print Recipe
Servings: 5 or 6 people
Ingredients
- 2 small eggs
- ⅔ cup whole-wheat breadcrumbs (fine )
- ⅓ cup Parmesan cheese (freshly grated )
- 2 teaspoons Italian seasoning
- 1 ½ pounds pork chops (thin boneless )
- salt (to taste)
- pepper (to taste)
- 4 tablespoons olive oil
- half lemon
- fresh parsley (optional garnish)
Instructions
- Lightly beat the eggs in a shallow bowl. Set aside. Mix together the breadcrumbs, cheese, and Italian seasoning in another shallow bowl (as pictured below).
- Season the pork chops with salt and pepper. Designate one of your hands as the “wet hand” and the other one as the “dry hand.” With your wet hand, toss the pork in the egg mixture until coated, then with your wet hand, drop the pork on top of the breadcrumb mixture. With your dry hand sprinkle some breadcrumbs on top, and then toss around until fully breaded. Place on a plate and repeat until all pieces are breaded.
- Heat the olive oil in a large skillet over medium-high heat. Cook the pork chops until golden brown on both sides and cooked all the way through (no longer pink in the middle), about 6 to 8 minutes. Squeeze lemon over top, garnish with parsley (if desired) and serve.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Weeknight Pork Milanese
Amount Per Serving
Calories 385
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Cholesterol 97mg32%
Sodium 244mg11%
Potassium 526mg15%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 1g1%
Protein 33g66%
Vitamin A 70IU1%
Vitamin C 2.9mg4%
Calcium 96mg10%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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Dawne Covert says
This recipe looks like what my husband and I would like! We eat a lot of pork tenderloin. Do you think I could slice the tenderloin and use it?
Addison LaBonte says
That may work. Enjoy!
Viani says
Hi Lisa,
I have an egg allergy in my family. What would be the best substitute for the egg in this recipe? Thank you in advance.
100 Days Admin says
While we haven't tried, we've heard heavy cream is a good substitute. - Nicole
Kristin says
Where do you find humanely raised pork that’s boneless? My farmer sells bone-in, so I won’t be able to pound them thin. Trying to stick to 1 grocery store during quarantine, and can’t find boneless chicken thighs either. So frustrating as thighs are cheaper and tastier. I miss Trader Joe’s. I am slowly running out of my TJ’s, Aldi, farmers market and Whole Foods, stockpiles.
100 Days Admin says
Hi Kristin, It may be hit or miss at the moment, but all of those stores should have them. - Nicole
Juliana Williams says
This is the first meal my husband of 10 years has prepared since we met. He has never cooked and after he was craving breaded pork cutlets, I showed him this recipe. Success! So easy for a beginner, and tasty. He can't wait to make them for us again. Served with roasted veggies and green salad.
Ashley Patterson says
I'm new to your blog. Just received your cookbook in the mail :) Loving it so far. I made this recipe last night for the family. They ABSOLUTELY loved it!! Can't wait to try more.