Pork Milanese

Pork MilaneseRecipe
Photo: Antonis Achilleos; Styling: Gerri Williams
Serves 4

Cost per Serving:



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1 1/4 cups panko
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme
Salt and pepper
1/3 cup all-purpose flour
2 large eggs, beaten
8 thin-cut boneless pork loin chops, 1/3-inch thick, trimmed of fat
5 tablespoons olive oil
6 cups baby arugula
1 cup cherry tomatoes, halved
1 tablespoon lemon juice


Prep: 20 Minutes
Cook: 6 Minutes

1. On a plate, combine panko, Parmesan, parsley, thyme, 1 tsp. salt and 1/2 tsp. pepper; stir with a fork until well mixed. Place flour and eggs in separate shallow bowls. Sprinkle chops with salt and pepper. Dredge chops in flour, shaking off excess, then dip in eggs, letting excess drip off. Next, dredge chops in panko mixture, pressing gently to adhere bread crumbs to both sides. Place chops on a plate.

2. Warm 2 Tbsp. olive oil in a large skillet over medium-high heat. When oil is hot but not smoking, add 4 chops to skillet and cook, turning once with tongs, until chops are golden brown and cooked through, 5 to 6 minutes total. Remove to a plate and cover loosely with foil to keep warm. Wipe out skillet. Repeat with 2 Tbsp. oil and remaining chops.

3. Mix arugula and tomatoes in a large bowl. Drizzle with remaining 1 Tbsp. oil and lemon juice, season with salt and pepper and toss gently. Divide arugula salad among 4 plates and place 2 chops on top. Place a lemon wedge on each plate, if desired, and serve.

Created date

October 2012

Nutritional Information

Calories 498
Fat 26 g
Satfat 6 g
Protein 38 g
Carbohydrate 27 g
Fiber 2 g
Cholesterol 168 mg
Sodium 767 mg