Welcome to my new favorite dinner for 2021: pork milanese.
This crispy pork milanese is the way I want to make pork chops from now on. The exterior is golden and crunchy while the interior stays juicy and tender — the most satisfying pork I’ve tasted in a long time.
My mom used to make pork chops regularly when I was growing up and they were always tender and cozy weeknight meals. This recipe isn’t the same as hers, but it delivers on that comfort: quick to make, reliably delicious, and perfect for a weeknight dinner.
We all get tired of chicken sometimes, right?
If you like the crunchy-baked chicken and arugula combination, you’ll love this pork version. It’s crisp, bright, and light enough to feel fresh while still being satisfying. I serve it with a simple lemony arugula tossed with shaved parmesan — it cuts the richness and adds a peppery, citrusy contrast that pairs beautifully with the pork.
The most important tip: don’t overcook the pork. I cook these entirely in a skillet rather than finishing in the oven, and I strongly recommend using a meat thermometer to pull them at the right temperature. In my experience, about 3 to 4 minutes per side over medium heat gives a golden crust and an internal temperature of 145°F, which yields juicy, tender chops that are not dry.
The outside is crisp and crunchy. The inside is juicy, tender, and flavorful. It really is a wonderful meal.
I like serving this with lemon arugula topped with freshly shaved parmesan. The salad is simple: a squeeze of lemon, a drizzle of olive oil, and a little seasoning. It’s refreshing and provides the perfect balance to the crisped pork.
My favorite part is that it comes together in about 30 minutes, making it ideal for busy weeknights when you want something flavorful without the fuss.
It’s incredibly flavorful and should definitely be on your rotation for the new year.
Pork Milanese with Lemon Arugula
Crispy Pork Milanese with Lemon Arugula
4
people
20 mins
10 mins
30 mins
Ingredients
- 4 boneless pork loin chops
- Kosher salt and pepper
- 2 large eggs, lightly beaten
- 1 cup seasoned panko bread crumbs
- 1/3 cup freshly grated parmesan cheese
- 3 to 4 tablespoons olive oil, for frying
Lemon Arugula
- 6 to 8 cups arugula greens
- Pinch of salt
- Pinch of pepper
- 1 to 2 lemons, juiced
- 1 to 2 tablespoons olive oil
- 1/4 cup freshly shaved parmesan cheese
Instructions
-
Use a meat mallet to pound the pork chops to about 1/2 inch thickness so they are even. Season both sides with salt and pepper.
-
Lightly beat the eggs in a shallow bowl. In another bowl combine the panko and the grated parmesan. Dip each chop in the egg, then press into the breadcrumb mixture so the crumbs adhere.
-
Heat 3 tablespoons olive oil in a large skillet over medium heat. Once the oil is hot, add the pork chops (cook in batches if needed) and fry for about 3–4 minutes per side, until golden brown and crispy and the internal temperature registers 145°F. Remove and let rest a few minutes before slicing.
-
Slice and serve the pork over the lemon arugula.
Lemon Arugula
-
Place arugula in a bowl and season with salt and pepper. Squeeze in the juice of 1 lemon and drizzle with 1 tablespoon olive oil, tossing to coat. Adjust lemon and oil to taste.
-
Add shaved parmesan and toss gently. Serve immediately with the crispy pork.
Did you make this recipe?
Share a photo and tag your post with #howsweeteats — I love seeing your versions and it makes my day!
Look at that crispy, crunchy topping — simple, quick, and absolutely delicious.