Pork Milanese- tender pieces of pork tenderloin are coated in panko crumbs, lemon zest, and grated Parmesan cheese and pan-fried until crispy. Easy and delicious!
This Italian classic makes a great family meal.
Pork Milanese is a quick and easy dish to make. It can be on the table in under 20 minutes. I love to serve it with a simple green salad. The flavor of arugula is a natural pair with this dish.
The key to its tenderness is using pork tenderloin instead of pork chops. You’ll take a 1-pound pork tenderloin and cut it into 4 equal pieces and then pound them flat. For excellent Pork Milanese, you want pieces that are thin.
To coat the pork cutlets, you’ll first dredge them in flour, dip them in egg and then press a mixture of Panko crumbs, Parmesan cheese, parsley, and lemon zest into them.
Heat 1 cup of olive oil in a large nonstick skillet and pan fry them for about 3 minutes per side. You have to be really careful not to overcook pork or it will be dry and tough.
The lemon zest and Parmesan cheese add so much flavor to the pork. Simple recipes with simple ingredients are often the best.
Buy up some pork tenderloins when they are on sale and this is a very economical meal. One that you will want to eat again and again.
More Delicious Pork Recipes:
- 1 (12 to 16-ounce) pork tenderloin, trimmed
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1 cup Panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1 cup olive oil or vegetable oil
- Cut tenderloin crosswise into 4 equal pieces.
- Place pieces cut side up on a cutting board, cover with plastic wrap and pound with a meat pounder or heavy cast iron pan until 1/4-inch thick. Pat dry.
- Place flour in a shallow dish. Place eggs in a second dish. In a third dish, combine Panko crumbs, Parmesan cheese, parsley, lemon zest, salt and pepper.
- Dredge cutlets in flour, dip in eggs, and then coat in Panko crumb mixture, pressing the Panko crumbs into the cutlets to make a nice thick layer.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat. When oil sizzles when you drop a bread crumb in, add cutlets. You may need to do them in 2 batches. You don't want them crowded.
- Cook cutlets about 3 minutes per side, or until cooked through. If they are browning too quickly, turn heat down some. Transfer to a paper towel-lined plate.
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