Pork chops Milanese are essentially pork cutlets that are egg battered, coated with seasoned breadcrumbs, and fried until golden and crisp on the outside and incredibly tender and moist on the inside. These chops are wonderful served with a simple arugula salad and a squeeze of lemon but can be dressed up any way you want!
Pork chops Milanese are proof that good food does not need to be complicated.
There is really nothing fancy about these Italian fried pork chops but they are still so good; tender and juicy on the inside, while golden and crisp on the outside.
Much like chicken cutlets, pork Milanese is wonderful served with a squeeze of lemon and a simple salad of arugula and shaved Parmigiano Reggiano.
We also love these chops served with a spicy arrabbiata sauce or with cherry peppers and a drizzle of vinegar, as you see in our YouTube video.
How to make it
Each number corresponds to the numbered written steps below.
- Mix 1 1/4 cups of plain bread crumbs with 1 teaspoon of dried oregano, 3 tablespoons of minced flat-leaf parsley, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 3 tablespoons of grated Parmigiano Reggiano cheese and set aside.
- Heat 1 1/2 cups of olive or vegetable oil (or enough to fill the pan 1/2-inch high) in a large frying pan to 360f. Using a meat tenderizer (the sharp side of a meat mallet), lightly pound four center-cut bone-in pork chops (roughly 5 hits per side). Pat the pork chops with a paper towel until very dry.
- Season both sides of the pork chops with salt and pepper.
- Assemble your breading station with a 1/2 cup of flour, 2 large beaten eggs, and the seasoned breadcrumbs. Begin by dredging the chop in the flour and shake off any excess.
- Coat the pork chop in the eggs until covered on both sides and allow any excess to drip back into the bowl.
- Coat the egg-covered chop in the seasoned breadcrumbs on both sides and place it on a parchment paper-lined baking sheet.
- Repeat the process for each pork chop. Note: Any remaining flour or breadcrumbs should be discarded and not reused. If you want to make use of it right now, cut up some veggies and fry them as well.
- Once the oil has reached 360f, begin frying the pork chops. You may need to work in batches if your chops don’t fit in the pan without overcrowding. Note: I am using a 14-inch cast iron pan and was able to fit all of the chops in one batch.
- Fry the pork chops until golden and cooked through (about 4 minutes per side). The internal temperature of the cooked chops should be 145f. Using a meat thermometer will ensure accurate results.
- Place the chops on a wire rack or paper towel-lined plates to allow any excess oil to drain. Serve with lemon wedges and an arugula salad (as shown) or any way you’d like! Enjoy!
Top tips for pork chops Milanese
- The pork. We recommend using bone-in center-cut pork chops that have been thinly sliced. Alternatively, you can use boneless pork chops. We have found that the bone-in chops are juicier than the boneless ones. We also recommend taking the time to tenderize and lightly pound the chops as doing so yields a superior cutlet.
- Frying the chops. Be cautious to not burn the chops while frying. We recommend using an oil thermometer to ensure your oil is at the right temp (360-370f). If you think there is any chance the chops are burning on the outside while not fully cooked on the inside, remove them from the oil and finish them in the oven at 350f until an internal temp of 145 is reached. Also, be sure to not overcrowd the pan when frying. Depending on the size of your frying pan, you may need to work in batches.
- How to serve pork Milanese. We’ve provided the recipe for a simple arugula salad below, but the possibilities are endless for these fried pork chops! You can top with tomato and fresh mozzarella similar to our chicken Milanese. In the attached YouTube video, Jim demonstrates how to serve these with a quick arrabbiata sauce, and also with cherry peppers and vinegar. These would also be great with a side of rice or pasta!
More great pork recipes
If you are a fan of Milanese-style pork chops, we think you’ll love these other Italian pork recipes!
- Grilled pork chops – with rosemary and a simple marinade.
- Vinegar pepper pork chops – braised chops with garlic and cherry peppers.
- Porchetta roast – the ultimate pork meal with orange, fennel, and pignoli.
If you’ve enjoyed this pork chop Milanese recipe or any recipe on this site, give it a 5-star rating and leave a review.
Pork Chops Milanese
For the seasoned breadcrumbs
- 1 1/4 cups plain bread crumbs
- 1 teaspoon dried oregano
- 3 tablespoons minced flat-leaf parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons Parmigiano Reggiano grated
For the pork chops
- 4 large center cut or rib bone-in pork chops Thin sliced if possible
- salt and pepper to taste
- 1 1/2 cups olive or vegetable oil or enough to fill the pan a 1/2-inch high
- 1/2 cup flour for dredging only
- 2 large eggs beaten
For the salad
- 8 ounces baby arugula
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- 1 ounce Parmigiano Reggiano shaved
- salt and pepper to taste
For the breadcrumbs
- Mix all of the ingredients together and set aside.
For the pork chops
- Heat olive or vegetable oil in a large heavy frying pan to 360f. The oil should be a 1/2-inch high.
- Lightly pound the pork chops out with the tenderizer side of a meat mallet (about 5 wacks per side). Pat the pork chops very dry with paper towels then season well with salt and pepper on both sides.
- Dredge a pork chop into the flour and shake off the excess. Place the floured chop into the egg mixture and coat well on both sides. Finally, place the chop into the breadcrumbs making sure to coat well on both sides. Set the chop onto a parchment paper lined baking sheet. Repeat the process for remaining pork chops.
- Once the oil reaches the proper frying temp begin frying the chops until golden and cooked through (about 4 minutes per side). The internal temp of the cooked chops should be 145f. Set the chops onto a wire rack or paper towel lined plates. Note: Do not crowd the pan. Work in batches if necessary.
For the arugula salad
- Mix together the olive oil, lemon juice, and Dijon mustard.
- Pour over the arugula and toss to coat. If needed add a touch more olive oil. Season salad with salt and pepper to taste.
- Distribute the salad onto 4 plates, then top with a pork chop. Shave a bit of Parmigiano Reggiano onto each chop (a vegetable peeler works great!) and serve with lemon wedges. Enjoy!
- Thinner chops work especially well. If using very thick chops you can fry initially and then finish in the oven at 350f until an internal temp of 145f is achieved.
- The pork chops don't need to be screaming hot. This will give you time to make the arugula salad after the frying process.
- Pork chops Milanese can be saved for up to 3 days in the fridge, though the chops are best eaten the same day.
Nutrition information is automatically calculated, so should only be used as an approximation.