Pork Milanese
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Pounded pork loin chops, ready to bread with flour, egg wash, and bread crumbs. 
The breaded pork, ready for the pan 
Fry in a bit of oil, until nicely brown. 
Here’s an Italian recipe that for those that are looking for something without a marinara sauce on it. This is a scallopini recipe for boneless pork chops. based on recipes from Grandma Gina Pettiti and Chef John.
Pork Milanese
Category
Italian & Mediterranean Recipes
Persons
4
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
- 4-6 Boneless Pork Loin Chops
- 1 cup all-purpose flour
- 4 large eggs, beaten
- 1-2 cups breadcrumbs
- Salt and pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ cup grated Pecorino Romano or Parmigiano Reggiano
- ½ cup fresh Parsley, chopped
- Olive Oil
- 2 Tbsp butter
- 1-2 lemons, cut into wedges
Instructions
- Start the water for your pasta
- Pound the pork chops to ¼ inch thick
- Place the flour onto a plate, the eggs in a shallow bowl, and the bread crumbs on a plate
- Season the chops, the flour, the eggs, and the bread crumbs with salt and pepper
- Add the garlic powder & onion powder to the flour, and the Pecorino (or Parmigiana) and parsley to the breadcrumbs.
- Coat the chops with flour on each side, then dip into the egg mix to cover both sides, and then put in the bread crumbs to coat both sides.
- Place a skillet over Medium or Medium High heat. Put the oil in the skillet, then add the butter to melt in the oil.
- Add the pasta to the water.
- Fry 2-3 chops at a time being careful not to crowd the pan, until the chops are golden brown (internal temp of ~145 degrees F).
- Garnish with parsley and place the lemon wedges on the platter to squeeze over the cutlets.
- Serve over pasta with a green Italian salad or green beans Almondine.