Pork Milanese

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.

Yield: 4 servings (serving size: 1 chop)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 231
  • Fat: 9.3g
  • Saturated fat: 3.5g
  • Protein: 27.5g
  • Carbohydrate: 8.5g
  • Fiber: 1.3g
  • Cholesterol: 97mg
  • Iron: 1.6mg
  • Sodium: 358mg
  • Calcium: 87mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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. 4. Combine water and egg in a bowl; stir well with a whisk. Dip pork chops in egg mixture; dredge in breadcrumb mixture.
  5. 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.
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