Pork Chops Milanese
Pork chops Milanese with center cut pork chops that are breaded and fried until golden and crisp on the outside while juicy and tender on the inside.
Servings: 4
Ingredients
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
Instructions
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!
Video
Notes
- 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
Calories: 743kcal | Carbohydrates: 2.6g | Protein: 52.8g | Fat: 58g | Saturated Fat: 16.5g | Cholesterol: 147mg | Sodium: 841mg | Potassium: 929mg | Fiber: 0.9g | Sugar: 1.2g | Calcium: 257mg | Iron: 2mg