Pork Milanese

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Wee bear loves this dish....and I can tell you....so do I! 

The key to making this dish is to not overcook. I do it all in the skillet-not in the oven. It takes just 2-3 minutes per side of pan frying and that's it. The outside is crispy and wonderfully crunchy...yum, yum yum! Inside is juicy and flavorful.

This is such a good meal, any day of the week! 

Pork Milanese is an Italian dish of thinly pounded cutlets, breaded and pan fried until golden and crispy. The "Milanese" style refers to this method of preparing meat, which typically involves a three step breading process.

Pork Milanese

1 lb thinly cut pork cutlets

salt and pepper

1/3 cup All purpose flour

2 large eggs beaten

1/2 cup Panko

1/2 cup Parmesan, grated

4 T olive oil

Lemon wedges

Pat dry the cutlets and season both sides with salt and pepper.

Prepare three bowls with flour in 1, beaten eggs in number 2 and the Parmesan Panko mixture in bowl 3.

You want to do in that order and here is why-

Flour-The item is first dredged in flour, which acts as a drying agent. The flour absorbs any excess surface moisture on the food, allowing the next layer to adhere properly.

Eggs- The item is then dipped into an egg wash (beaten eggs, sometimes with a little water or milk). The sticky egg provides the essential adhesive layer that binds the final breading to the food.

Bread Crumbs- The final step is to coat the item thoroughly in bread crumbs. They stick to the egg wash to create the signature crispy crust that prevents the food from drying out during cooking.

Heat the skillet on med heat and add the oil. Once the oil is heated, add the pork cutlets and sear 2-3 minutes or until golden brown on both sides. Do not crowd pan. Lower the temp if /when the skillet gets too hot.

Serve with Lemon wedges. 

I serve with homemade spatzels, but, hashbrowns, french fries also are good with this dish. 

 

 Cheers! JJ