Crispy Pork Milanese

This recipe is: dairy freenut free

Tired of boring pork chops? These crispy pork chops are just the thing to fix that. Pork milanese is made with seasoned pork chops that are breaded and pan fried to a beautiful golden brown. Serve with your favorite side dishes for a complete meal.

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Pork milanese sliced on a plate with an arugula salad.

Why you’ll love this pork milanese

While I love a good fried chicken cutlet, but these crispy pork chops are so full of flavor. We make them all the time, and our kids say that they’re the best ever.

To make these extra tasty, I like to use a combination of Panko and regular breadcrumbs. A lot of recipes for pork Milanese contain cheese, so I’ve added a tiny bit of nutritional yeast to mimic that flavor, but you really don’t need it.

This recipe is super versatile. It can be served with all sorts of sides – salads, carbs, veggies – you name it. One of my favorite things to serve with this is a simple arugula salad because the acidity balances the richness of the fried pork Milanese.

A breaded pork chop on a plate with an arugula salad.

Here’s what you’ll need to make it

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Ingredients & substitutions

  • Pork chops – We like to use 1-inch boneless pork chops for this recipe. I think they’re just the right size to pound thin and they are reasonably priced. If you want to know more about pork chops and different pork cuts, check out this guide.
  • Breadcrumbs – Make sure you check your labels for milk when shopping for breadcrumbs. I like to use a combination of regular breadcrumbs and Panko to get the best texture for my Milanese, but use what you can find that’s safe for you.
Breaded fried pork chops in a cast iron skillet.

How to make pork milanese

Prep the meat. Start by seasoning the pork chops with salt & pepper. Then set up a dredging station with one bowl of flour, one bowl of egg wash and one bowl with the breadcrumb mixture.

First, dip a pork chop in flour, coating both sides evenly. Next, dip it into the egg wash to coat. Then, finish by dipping it into the breadcrumbs until completely coated. Set aside and repeat until all of the pork chops are breaded.

Fry the chops. Heat a large skillet to medium and add a few tablespoons of oil. I like to use enough to just thinly coat the pan to prevent splatters. Make sure the oil is fully heated before adding the pork chops.

Then, fry the pork chops. This should only take 2 – 3 minutes per side, but you’ll want to make sure the breading is golden brown before flipping.

* Cooking tip

If your skillet isn’t large enough to fit all 4 pork chops, work in batches and keep the cooked pork chops warm by tenting with foil or placing them in a 200ËšF oven while continuing the cook the remaining chops.

Sliced pork milanese on a plate with an arugula salad and a lemon slice.

Everything you need to know about milanese

What is the origin of pork Milanese?

This delicious crispy pork comes from a northern region in Italy. Milanese refers to anything that comes from the area of Milan, Italy. Pork Milanese became popular after veal Milanese fell out of style, and it’s a great alternative because it still has a ton of flavor.

What is the difference between a pork chop and a pork cutlet?

First, you should know there are many different cuts of pork chops. A pork cutlet is a thin, quick cooking pork chop. Essentially, a pork cutlet is a pork chop just a thin version. For this recipe, we are going to pound the pork chop thin for it to be a cutlet, or you can purchase thin pork chops from the meat section. I prefer a full sized pork chop pounded thin because it’s a more appropriate serving size.

Close up of pork milanese showing the crispy fried outer layer on the pork.

More pork recipes you will love

More dairy free dinners you should try

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Pork Milanese

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Description

Tired of boring pork chops? These crispy pork chops are just the thing to fix that. Pork milanese is made with seasoned pork chops that are breaded and pan fried to a beautiful golden brown. Serve with your favorite side dishes for a complete meal.

Ingredients

Scale
  • 4 pork chops, pounded to 1/2-inch thickness
  • 1 egg + 3 tablespoons water
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup breadcrumbs
  • 2 tablespoons nutritional yeast
  • 1 teaspoon coarse salt
  • 1/2 teaspoon garlic
  • 1/2 cup all-purpose flour

Instructions

  1. Seasoning the pork chops with salt & pepper.

  2. In one bowl, mix the panko, breadcrumbs, nutritional yeast, garlic powder and salt.

  3. In a second bowl, whisk the egg with 3 tablespoons of water until smooth.

  4. Put the flour in a third bowl.

  5. Dip each pork chop flour, then into the egg wash and breadcrumbs until completely coated. Set aside and repeat until all of the pork chops are breaded.

  6. Heat oil to medium in a large skillet, making sure the oil is fully heated before adding the pork chops.

  7. Fry pork chops for 2 – 3 minutes per side, or until golden brown and crispy.

Notes

Pork chops should reach an internal temperature of 145ËšF.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size:
  • Calories: 476
  • Sugar: 1.8 g
  • Sodium: 907.4 mg
  • Fat: 16.7 g
  • Saturated Fat: 4.1 g
  • Carbohydrates: 32.2 g
  • Fiber: 2 g
  • Protein: 46 g
  • Cholesterol: 153.6 mg

Did you make this recipe? I’d love to hear about it! You can leave a rating or review in the comment section below. Ratings and reviews help this site grow and help others who make the recipe in the future!

Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.

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