Juicy Pan-Fried Pork Cutlets with an Irresistible Crunch
If you’re looking for a weeknight dinner that delivers restaurant-quality flavor with minimal fuss (a true 35 minute dinner! 🙌🏻), this crispy pork Milanese hits the mark every time. Think golden, pan-fried pork cutlets—juicy on the inside with an audibly crisp, cheesy crust—topped generously with a refreshing, peppery arugula and fennel salad (my preferred way to serve any milanese, whether pork, veal, or chicken) that cuts through the richness in all the right ways. No deep-fryer required.
This dish pairs beautifully with crispy roasted garlicky potatoes or a simple, lemony pasta. I’d recommend rounding it out with a glass of Pinot Noir (or Sauvignon Blanc, perhaps?), but that’s just me. 💁🏻♀️
I’ve Been Making This For Years
Pork Milanese is an Italian-inspired breaded cutlet dish, similar in texture to pan-fried schnitzel or chicken parm but without the heaviness of sauce and cheese — I think this is why my kids love it so much. It’s fast-cooking, full of contrast—crispy and crunchy meets cool and tangy—and pairs beautifully with any light salad.
If you don’t have pork chops, you can easily substitute with boneless pork loin instead. In fact, the last time I made the recipe with pork loin, my husband said it was even more tender than the chops. Both are great options!
Step-by-Step Directions
Just before serving, don’t forget to sprinkle a pinch of flaky sea salt over the hot pork cutlets. This not only enhances the flavor, but also adds an irresistible crunch.
Helpful Tips For Making Milanese
- Pound evenly: Getting the pork to a consistent ¼-inch thickness ensures each cutlet cooks quickly and evenly. Thinner cutlets also crisp better and stay juicier.
- Season every layer: Lightly salt the flour and the breadcrumb mixture so the final cutlet is perfectly seasoned through the crust.
- Hot oil is key: You want the oil hot enough to sizzle as soon as the pork hits the pan. If it’s not shimmering, wait—otherwise, the breading will absorb too much oil and get soggy.
- Use a wire rack = crisp: After frying, keep cutlets elevated so steam can escape.
- Rest before slicing: A two minute rest = maximum juiciness!
Got Leftovers? Transform Them Into Something New
Leftover pork cutlets are a meal-prep dream come true! Here’s how I like to use them (or any leftover cutlets!):
- Add the panko-crusted pork chops to your favorite baguette for a next-level sandwich.
- Pair with creamy Parmesan polenta or garlicky mashed potatoes when you want a cozy dinner.
- Enjoy alongside a white bean salad.
Once you try this crispy pork Milanese, it’ll earn a permanent spot in your dinner rotation. If you make it, I’d love to hear how it turned out — leave a star rating and comment below to let me know what you think!
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Crispy Pork Milanese with Arugula Salad
Equipment
- Plastic wrap or parchment paper
- Meat mallet or rolling pin
- 3 shallow pans for breading
- Optional: rimmed baking sheet with wire rack
Ingredients
For the Pork Cutlets
- 2 boneless pork chops, see note below
- ½ cup all-purpose flour
- Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ¼ cup Parmesan, grated
- 1 Tbsp sage, finely chopped
- Neutral oil, such as grapeseed or sunflower oil
- Flaky sea salt
For the Fennel Salad
- 1 large fennel bulb
- 2 cups baby arugula
- ¼ cup Parmigiano Reggiano, shaved
- 2 Tbsp extra virgin olive oil
- 1 tsp lemon zest, from ½ medium lemon – cut into wedges for serving once zested
- ½ tsp kosher salt
- Freshly ground black pepper
Instructions
- Pound out the pork chops. Place pork chops between two sheets of plastic wrap or parchment paper, then use a meat mallet or rolling pin to pound them to an even thickness of about ¼ inch.
- Cut the fennel. Preheat an oven to 350°F (177°C). Trim fennel by removing stems and fronts (reserve ¼ cup), then discard any tough outer layers. Halve the bulb, remove the core with a paring knife, then thinly slice into ¼-inch half moons. Place in ice water.
- Setup 3 shallow pans for breading. In the first, mix ½ cup all-purpose flour with 1 tsp kosher salt and ¼ tsp black pepper. In the second, whisk 2 eggs. In the third, combine 1 cup panko breadcrumbs, ¼ cup grated Parmesan, 1 Tbsp chopped sage, and ½ tsp kosher salt.
- Heat oil. Heat a few tablespoons of olive or vegetable oil in a large skillet over medium-high heat. Use enough oil to coat the bottom in an even layer, about ⅛ inch – ¼ inch deep, depending on the size of your pan.
- Dredge the cutlets. Dredge each cutlet in the flour mixture, coating both sides and shaking off excess. Dip into the eggs, turning to coat, then let excess drip off. Press into the panko-mixture, ensuring all sides are well coated.
- Pan fry the cutlets in hot oil, working in batches if needed. Cook for 3-4 minutes per side, until golden brown but not burned.
- Finish in the oven for 6-8 minutes, or until fully cooked through. The pork should reach an internal temperature of 145°F (63°C), but remember the temperature will continue to rise as it rests. If you’re cooking larger portions, transfer cutlets to a wire rack set over a baking sheet before baking.
- Make the salad. Drain fennel, then toss with 2 cups arugula, ¼ cup shaved Parmesan, 2 Tbsp extra virgin olive oil, 1 tsp lemon zest, ½ tsp kosher salt, and a little black pepper in a mixing bowl.
- Finish, then serve! Plate pork cutlets, sprinkle with flaky sea salt, then top generously with fennel salad. Garnish with a few of the reserved fennel fronds, then serve with lemon wedges.
Notes
- If pork chops are very thick, feel free to cut them in half lengthwise, then pound out into 4 cutlets.
- Make-ahead: Pound and bread cutlets up to 6 hours in advance; refrigerate on a parchment-lined tray, loosely covered.
- Leftovers: Cool completely, then store cutlets in an airtight container for up to 3 days.
- Reheat: 425°F oven or air-fryer for 6-8 minutes revives the crust; add salad fresh.
- Freezing: Breaded, uncooked cutlets freeze well (layer parchment between). Fry straight from frozen, adding 1-2 minutes per side.
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