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Pork Milanese

Yield 4 servings (serving size: 1 chop)
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 (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

Nutrition 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

How to Make It

  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.

  6. 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.

Oxmoor House Healthy Eating Collection