Let’s make the best Pork Milanese. These are tender cutlets, coated in crispy Parmesan panko crust and served with fresh arugula salad. This is a simple yet fancy dinner recipe that can be served for a weeknight meal or a family gathering.
If you are looking for a simple yet fancy dinner recipe, check out these amazing Pork Milanese cutlets, coated in crispy Parmesan panko crust and served with fresh arugula salad.
This restaurant style 30 minute meal is really easy to make at home in 3 steps:
- Pound the cutlets.
- Dredge them in coating.
- Pan fry until perfection.
Ingredients and Substitutions
Pork. For this recipe I use boneless pork chops. You can also use chicken breasts or veal.
Breadcrumbs. Both, original panko or seasoned breadcrumbs will work for the recipe.
Parmesan. Freshly grated Parmesan cheese provides a lot of flavor and helps to create perfect golden crust.
Lemon zest. The main secret to elevate the flavors in the cutlets is to add freshly grated lemon zest to the crust coating.
How to make it
Prepare 3 separate shallow bowls. 1st bowl with ½ cup all-purpose flour. 2nd bowl with 2 whisked eggs. In a 3rd dish, mix 1 cup panko bread crumbs, ⅓ cup Parmesan cheese, and lemon zest from 1 lemon. Season each bowl with salt and pepper and set aside.
Place the pork chops on a cutting board, trim the fat, cover with plastic wrap, and pound with a meat tenderizer until even thickness, about ⅓-inch thick. Then season with salt and pepper on both sides.
Dredge each cutlet in flour, then eggs, and then panko/Parmesan/lemon zest mixture.
Preheat ¼ cup olive oil in a large skillet over medium heat. Once hot, cook the cutlets for about 3-4 minutes on each side or until golden color and cooked through.
Then transfer to a plate to drain the excess oil and cover with foil.
Meanwhile, prepare the salad.
In a large bowl, add 6-8 cups baby arugula, ¼ cup freshly shaved Parmesan cheese, lemon juice, and 1 tbsp olive oil. Season with salt and pepper and toss to coat evenly.
Serve pork cutlets and arugula salad with a few extra lemon wedges.
Storage and freezing
How to store? If you have any leftovers, transfer them to an air-tight container and refrigerate for 3-4 days.
How to reheat? You can simply reheat it in the oven at 350°F for about 10 minutes.
How to freeze? Freeze in an air-tight container for up to 1 month. To thaw, just leave it in the fridge overnight and reheat in the oven as mentioned above.
Tips and Tricks
- Make sure you pound the meat thin (¼-1/3-inches). That will ensure that it will cook quick and evenly, without burning the crust.
- Before you add the cutlets to the skillet, make sure the oil is hot. This will help the crust get crispy without overcooking the meat.
Frequently Asked Questions
I always like to check the internal temperature with a food thermometer, which should reach at least 145°F.
Yes! This recipe is perfect for making for a crowd and meal prepping. Simply double all the ingredients and follow the instructions.
More Dinner Ideas:
- Cast Iron Chicken Thighs
- Pink Sauce Pasta
- Tuscan Chicken Pasta
- Baked Cheese Tortellini
- Oven Baked BBQ Chicken Thighs
- Instant Pot Lamb Shank
- Chicken Broccoli Ziti
- Taco Zucchini Boats
- Baked Chicken Cutlets
- Creamy Vegetable Pasta
- Pea and Asparagus Risotto
- Vegetable Pasta Bake
- Vegetables Teriyaki
Pork Milanese with Arugula Salad
Ingredients
Ingredients for Pork Cutlets:
- 4 boneless pork chops
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- ⅓ cup Parmesan cheese freshly grated
- lemon zest from 1 lemon
- ¼ cup olive oil
- salt, pepper to taste
Ingredients for Arugula Salad:
- 6 cups baby arugula
- ¼ cup Parmesan cheese freshly shaved
- lemon juice from 1 lemon
- 1 tablespoon olive oil
- salt, pepper to taste
Instructions
- Prepare 3 separate shallow bowls. 1st bowl with ½ cup all-purpose flour. 2nd bowl with 2 whisked eggs. In a 3rd dish, mix 1 cup panko bread crumbs, ⅓ cup Parmesan cheese, and lemon zest from 1 lemon. Season each bowl with salt and pepper and set aside.
- Place the pork chops on a cutting board, trim the fat, cover with plastic wrap, and pound with a meat tenderizer until even thickness, about ⅓-inch thick. Then season with salt and pepper on both sides.
- Dredge each cutlet in flour, then eggs, and then panko/Parmesan/lemon zest mixture.
- Preheat ¼ cup olive oil in a large skillet over medium heat. Once hot, cook the cutlets for about 3-4 minutes on each side or until golden color and cooked through.
- Then transfer to a plate to drain the excess oil and cover with foil.
- Meanwhile, prepare the salad.
- In a large bowl, add 6-8 cups baby arugula, ¼ cup freshly shaved Parmesan cheese, lemon juice, and 1 tbsp olive oil. Season with salt and pepper and toss to coat evenly.
- Serve pork cutlets and arugula salad with a few extra lemon wedges.
Notes
- Make sure you pound the meat thin (¼-1/3-inches). That will ensure that it will cook quick and evenly, without burning the crust.
- Before you add the cutlets to the skillet, make sure the oil is hot. This will help the crust get crispy without overcooking the meat.
- I always like to check the internal temperature with a food thermometer, which should reach at least 145°F.
- If you have any leftovers, transfer them to an air-tight container and refrigerate for 3-4 days.
This looks so tender and I interestin that are coated in crispy Parmesan panko crust and I love that idea of serving with fresh arugula salad.
Thank you, Uma!
This is exactly the kind of easy breezy, delicious dinner I like to treat my family to on a weeknight. My son loved the crunchiness of that pork! I served it with some parmesan pasta, it was just perfect.
Thank you, Marie! So glad your son loved the recipe 😉
I make a very similar dish using pork loin we call them pork schnitzel . Next time I’d like to try your version with boneless pork chops and lemon zest in the breadcrumbs. Looks and sounds very good!
Thank you, Jacqueline! I hope you enjoy this version 😉
Pork Milanese is one of our favorite dishes but adding the arugula salad was genius. The spicy arugula goes so well with the pork. We added some salsa verde and it was amazing.
Thank you, Silvia! I’m glad you liked the dish 😉
A perfect spring meal. I love arugula salad and the peppery flavor pairs perfectly with the pork. Delish!
Thank you, Tammy! Glad you enjoyed it 😉
Pork is so hard to cook and keep moist. Your recipe with clear directions and tips made for a juicy dinner that we can’t wait to make again.
Thank you so much, Mikayla! So happy you liked it 😉
These were really tasty! They were really similar to the schnitzel my mom makes but the parmesan was a nice addition I’m not used to. I’ll definitely be making these again!
Thank you, Veronika! So glad you loved the recipe 😉
Plant a lemon tree, buy 50 pounds of lemons while the tree grows and blooms and put this recipe on repeat!!! Sooooo delish!
Great idea, Lori 😉
The pork cutlets were so easy to make and everyone loved them. Next time I’ll try them in my air fryer. Thanks for sharing!
Thank you, Colleen! This is a great idea to make them in an air fryer! Need to try it as well 😉
We also eat milanese in Mexico, it’s called milanesa. I’m so surprised that it’s basically the same recipe. The salad is just mouthwatering!
Thank you, Nancy!