Best 8 Pork Milanese Recipes

PORK MILANESE

Steps:

• Preheat the oven to 200 degrees F.
• Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
• Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
• Transfer the pork to plates and serve with lemon wedges.

PORK MILANESE WITH CREAMY CAPER AND LEMON SAUCE

Steps:

• For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
• For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.

SESAME PORK MILANESE

Steps:

• Pound the pork chops with a meat mallet or heavy skillet until about 1/4 inch thick; season with salt and pepper. Put the flour in a shallow baking dish. Whisk the eggs, 1/2 teaspoon sesame oil and a pinch each of salt and pepper in a second dish. Put the panko in a third dish. Working with 1 chop at a time, coat in the flour and then dip in the egg, shaking off any excess; firmly press both sides in the panko.
• Heat about 1/2 cup vegetable oil in a large nonstick skillet over medium-high heat until very hot (a breadcrumb should instantly sizzle in the oil). Working in batches, fry the chops, turning once, until browned and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate to drain; season with salt. (Add more oil to the skillet between batches if needed to maintain a thin layer.)
• While the chops cook, whisk the vinegar, miso, 2 teaspoons vegetable oil and the remaining 1 1/2 teaspoons sesame oil in a large bowl until smooth. Add the greens, carrots and tomatoes and toss; season with salt and pepper. Serve with the pork chops.

BONELESS PORK CHOPS MILANESE

Steps:

• Coarsely crush the panko and place in a large shallow bowl.
• Stir the cheese into the panko.
• Lightly beat the eggs in another large shallow bowl.
• Sprinkle the pork generously with salt and pepper.
• Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely.
• Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
• Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
• Transfer to paper towels to drain.
• Transfer the pork to plates and serve with lemon wedges.

PORK MILANESE

Steps:

• Preheat oven to 200º.
• Coarsely crush the panko in large shallow bowl. Add cheese to the panko and mix.
• Lightly beat eggs in another large shallow bowl.
• Sprinkle the pork generously with salt and pepper.
• Dip pork, 1 piece at a time in the egg, allow excess to drip off, then dredge in the crumb & cheese mixture, patting to coat completely.
• Place the pork on a small baking sheet.
• Heat 1/4 cup of oil in large skillet over medium-high heat. Add half of the pork to hot oil and cook until golden brown (about 3 minutes per side).
• Transfer to cooling rack placed on clean baking sheet and keep them warm in oven.
• Add the remaining 3 TBS of oil to the skillet and fry the remaining pork.
• Transfer pork to serving platter and garnish with the lemon wedges.

PORK MILANESE WITH ARUGULA SALAD

Steps:

• In a small bowl, whisk together garlic, lemon juice, and olive oil and season with salt and pepper; set dressing aside. Place flour in a small bowl. Season pork with salt and pepper and dredge in flour, shaking off excess.
• In a large skillet, heat vegetable oil over medium-high. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not overcrowd pan). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to a large platter.
• In a large bowl, toss arugula, radicchio, and onion with dressing, then top cutlets with salad.

PORK MILANESE RECIPE

Steps:

• Preparation 1. Combine panko, grated parmesan, 1/4 tsp. salt, and 1/4 tsp. pepper on a large plate. In a small bowl, lightly beat eggs. Dip each pork chop in egg, then transfer to panko mixture and coat completely with crumbs. Set aside. 2. In a large bowl, combine arugula, fennel slices, and parmesan shavings. Drizzle salad with 3 tbsp. olive oil and the lemon juice. Toss, season with remaining salt and pepper, and toss again. 3. In a 12-in. nonstick frying pan, heat remaining 1/2 cup olive oil over medium-high heat. Add two pork chops and cook, turning once, until crusts are deep golden brown and crisp, 5 to 6 minutes. Transfer chops to a plate and keep warm. Repeat with remaining chops. 4. Cut each chop in half diagonally and arrange on a serving platter with salad. Serve immediately. Note: Nutritional analysis is per serving. Nutritional Information Calories: 725 (65% from fat) Protein: 46g Fat: 52g (sat 14) Carbohydrate: 18g Fiber: 3.5g Sodium: 726mg Cholesterol: 229mg

PORK MILANESE

Steps:

• 1. If your pork chops are too thick then pound them a bit thinner so they will cook fast. Early in the day, I beat the milk with the eggs and added some Morton's and the fresh garlic. I then poured it over my pork chops with it, make sure each side gets some on it then cover and and let it sit in the fridge till time to cook. I turned it ever so often when i thought of it.
• 2. I then mixed about 2/3 box panko together with the grated parmesan and sprinkled in the Morton's and garlic powder. At this point you can add some herbs if you like and on occasion I will add in some parsley and thyme or basil.
• 3. I then coated the pork chops with the seasoned Panko and pushed it on, set it on a wire rack in single layer and let sit 10 minutes. Then I sautéed them in olive oil till golden brown. My family loved them.
• 4. Panko is Japanese bread crumbs, they are quite different from regular bread crumbs, and the end up with an incredibly crispy product. If you cannot find them in your area then the best bet is to take fresh bread and run it through your food processor but not real fine, spread it out on a cookie sheet and then place it in a 200 degree oven for a while till it is crispy but no color on it. This coating is great on chicken tenders too.
• 5. Don't use that dried up ground up old dirty sneaker cheese that ya sprinkle on pizza. Now I used "THE" parmesan cheese, the Reggiano one that is really a bit expensive to be shredding it into a coating. But it was what I had, just use a fresh grated one even if it is just Kraft.