Pork Milanese

Oxmoor House
Prep: 10 minutes; Cook: 20 minutes

The simple preparation this dish requires is truly hard to beat. Rather than pan-frying, we opted to "oven-fry," which reduced the amount of fat in the recipe. We used pork chops, but it's also delicious made with chicken breasts or veal cutlets.

4 servings (serving size: 1 chop)


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4 (4-ounce) boneless center-cut pork chops, trimmed
2 (1.2-ounce) slices whole wheat bread
1/4 cup grated fresh Parmigiano-Reggiano cheese
1 teaspoon dried Italian seasoning
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1 tablespoon water
1 large egg
Cooking spray
4 lemon wedges


1. Preheat oven to 450°.

2. Place pork chops between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Set aside.

3. Place bread in a food processor, and pulse 10 times to form coarse crumbs that measure 1 1/2 cups. Place breadcrumbs in a pie plate or shallow dish. Stir in cheese and next 5 ingredients.

4. Combine water and egg in a bowl; stir well with a whisk. Dip pork chops in egg mixture; dredge in breadcrumb mixture.

5. Place pork chops on a baking sheet coated with cooking spray. Bake at 450° for 20 minutes or until done. Squeeze a lemon wedge over each chop.

Pork Milanese (mee-lah-NAY-zay), a traditional dish from Milan, is simply a piece of meat that is dipped in egg, dredged in breadcrumbs and Parmesan cheese, and then pan-fried and doused with lemon juice.

Created date

October 2009

Nutritional Information

Calories 231
Fat 9.3 g
Satfat 3.5 g
Protein 27.5 g
Carbohydrate 8.5 g
Fiber 1.3 g
Cholesterol 97 mg
Iron 1.6 mg
Sodium 358 mg
Calcium 87 mg