Pork Chop Milanese

Pork Chop Milanese


Crispy Pork Chop Milanese is great served topped with a nice arugula salad. The pork can be substituted with steak, veal or chicken and served with little red potatoes and vegetables or a buttered pasta for a heartier meal.


  • 4 boneless center cut pork chops

  • 1/2 cup of all purpose flour

  • 1 cup of seasoned bread crumbs

  • 1/4 cup of freshly grated Romano cheese

  • 2 eggs beaten

  • 1/4 tsp salt

  • 1/4 tsp fresh ground black pepper

  • 1/4 cup of vegetable oil

  • 1 Tbls of butter

  • 1 bunch of arugula stems removed

  • Small cherry tomatoes sliced in half

  • 1 red onion, sliced

  • Olive oil and balsamic vinegar


  • Butterfly the chops and pound thin with a meat mallet.

  • In a large bowl combined salt, pepper, bread crumbs and cheese.

  • Place flour in separate bowl.

  • Place eggs in a separate bowl.

  • Dredge chops in the flour first.

  • Then in the eggs and then the bread crumbs.

  • Refrigerate for around an hour.

  • Fry the chops over medium heat in the oil and butter until golden brown.

  • Place the chops on a paper towel to drain the oil.

  • Prepare salad using the arugula, tomatoes and onions.

  • Mix the salad with the olive oil and balsamic.

  • Place the salad on top of the pork chops.

  • Season to taste.

    Plate the salad and place the chop on top. Serves 4

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