Meat Dishes

Fried Pork Chops Milanese

Fried Pork Chops Milanese by 2sistersrecipes.com

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How to Make Pork Milanese? Fried Pork Chops Milanese is an easy recipe for pan-frying pork chops in a skillet. These pork chops always turn out crispy on the outside, moist and juicy inside, and guaranteed to be delicious in every bite. The secret to them is in the final step and ingredient.

What is the meaning of Milanese?

Milanese in Italian is a method of cooking thin pieces of meat with a light dredge in flour, eggs, and bread crumbs. Then it is pan-fried until golden brown.

Basically, they are meats turned into thin cutlets, like recipes for perfect veal cutlet Milanese and our parmesan-crusted chicken cutlets.

Plus, we love to serve our Milanese dishes with a side of our favorite Italian tomato salad. The tomatoes are juicy, and tangy, and will positively complement these pork chops, making dinner simple and delicious.

A Slice into the pork chop on a white dinner plate. by 2sistersrecipes.com

How to make our Fried Pork Chops Milanese?

These pork chops are sliced in half, pounded, dredged with flour, eggs, bread crumbs, and pan-fried until golden brown.

What is the secret to their amazing texture and flavor? We finished them off with some white vinegar. This gives a wonderful flavor to the pork, making them moist and juicy inside, with a crispy, crunchy crust on the outside. It’s the best!

QUICK NOTE: For this recipe, we purchased the pork chops with “bone-in” but you can purchase without the bone as well.

Ingredients needed for Fried Pork Chops Milanese…

  • 2 (1-inch thick, each) (bone-in, center cut) pork loin chops, sliced in half and pounded
  • 1/3 cup all-purpose flour (or GF)
  • 2 eggs
  • 4 Tbsp. grated pecorino cheese
  • 1 Tbsp. finely chopped parsley
  • 3/4 cup plain bread crumbs (or GF)
  • 1/4 cup of vegetable oil, plus extra
  • salt and black pepper to season the pork
  • 1/3 cup white vinegar – divided

How to Butterfly or Slice Pork Chops in Halves?

1. First, examine the pork chops. Suppose the fat on the ends appears too thick, slice and cut those off and discard them. This will allow you to slice them lengthwise easier.

2. Next, place the pork chops on your “meat” cutting board.

*QUICK NOTE: If you do not have a “meat” cutting board, that’s ok. You can take 2 sheets of wax or parchment paper and cover your counter and let that be your work surface for the moment.

3. Begin by placing your palm over the pork chop to hold it down. Then carefully slice down the length of the chop, and split it in half, and around the bone. When you reach the thick bone, you can cut around it to remove the layer of pork, or you may keep it butterflied.

2 raw pieces of pork chops on wax paper. by 2sistersrecipes.com

Next, We Need To Pound Pork Chops

  • Now you will need to “pound” the pork butterflied, or sliced.
  • Place two sheets of wax paper over the sliced pork chops.
  • Next, take a meat mallet or a rolling pin and pound the chops a few times to make them tender and thinner.
Pounding pork cutlets with a mallet. by 2sistersrecipes.com

HOW TO DREDGE and FRY PORK CHOPS? (full recipe card below!)

*Step 1: DREDGING…

  • First, grab 3 breading pans, or 2 shallow plates and 1 bowl. Place the flour in one, the eggs in another, and the bread crumbs mixture in the third. Lightly beat the eggs.
  • Next, season the pork with some salt and black pepper. Then take each piece of pork, one at a time, lightly dredge into the flour, and pat on both sides.
  • Then dip both sides into the eggs, allow the excess to drip back into the bowl, and coat with the bread crumb mixture. Transfer to a nearby plate.
Dredging the pork pieces into the flour, eggs and bread crumbs. by 2sistersrecipes.com

*Step 2: FRYING

  1. Heat about 1/4 cup of vegetable oil in a heavy large skillet over medium-high heat. Add half of the pork cutlets to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. 
  2. Remove and set them on a nearby plate.
  3. Repeat with the remaining half of the pork cutlets. If you need to add additional oil to the pan, you can. Fry until golden brown on both sides. Then turn off the heat.
Frying the pork chops Milanese in a black skillet on stovetop by 2sistersrecipes.com
  • NEXT, grab a coffee mug, place it nearby, and carefully pour all the excess hot oil into the mug. Use a paper towel to clean off any drippings from the side of the skillet. Allow the oil in the mug to cool before discarding it.

Pouring oil into a mug, then adding vinegar to the chops in the skillet. by 2sistersrecipes.com

*FINAL STEP 3: FINISHING THE PORK WITH VINEGAR…

  1. Take half of the pork cutlets and place them back into the skillet, and turn on the heat to moderate.

2. Pour in the white vinegar, allow the cutlets to sizzle, and absorb the vinegar, turning them over after 30 seconds. Wait another 30 seconds, then remove and place them onto a nearby serving platter.
3. Repeat with the remaining pork cutlets: add an additional splash of white vinegar, and sizzle until it is completely absorbed. Remove and transfer to the serving platter.
Then serve.

Fried Pork Chops Milanese will make a delicious meal.

This recipe calls for 2 pork chops, which is about 1 pound, and they cost about $6.00 dollars for them. It will make enough to serve 2 to 4 people.

If there are any leftovers? You can make pork sandwiches for lunch the next day (especially the cutlets without the bones).

Best of all, with this recipe, you’ll have one fast and delicious dinner, and in under 30 minutes!

Perfect for any weeknight meal! 

Try them and ENJOY!!

Additional Recipes for Pork…

Additional Milanese-Style Recipes…

Yield: 2 to 4 servings

Fried Pork Chops Milanese

Fried Pork Chops Milanese by 2sistersrecipes.com

Fried Pork Chops Milanese is a classic Italian recipe for pan-fried pork chops. Crispy on the outside, moist and juice inside, these pork chops are guaranteed to be delicious in every bite.

Prep Time 14 minutes
Cook Time 15 minutes
Total Time 29 minutes

Ingredients

  • 2 (1-inch thick each) bone-in pork loin chops, sliced in half and pounded
  • 1/3 cup all-purpose flour
  • 2 eggs
  • 4 Tbsp. grated pecorino cheese
  • 1 Tbsp. finely chopped parsley
  • 3/4 cup plain bread crumbs (or GF)
  • 1/4 cup of vegetable oil, plus extra
  • salt and black pepper, to season the pork
  • 1/3 cup of white vinegar - divided

Instructions

HOW TO SLICE THE PORK CHOPS?

    1. First, examine the pork chops. Suppose the fat on the ends appears too thick, slice and cut those off and discard them. This will allow you to slice them lengthwise easier.

    2. Use a clean surface. Take 2 sheets of wax or parchment paper and cover your surface or counter. Lay the pork chops on that.

    3. Then one at a time, carefully slice down the length of the chop, and split it in half, and around the bone. When you reach the thick bone, you can cut around it to remove the layer of pork, or you may keep it, butterflied.

NOW, POUND THE SLICED PORK:

    • Place two sheets of wax paper over the sliced pork chops.
    • Next, take a meat mallet or a rolling pin and pound the chops a few times to make them tender and thinner.


    DREDGING and FRYING:

    1. Use 3 breading pans, 2 shallow plates, and 1 bowl. Place the flour in one, the eggs in another, and the bread crumbs mixture in the third. Lightly beat the eggs.

    2. Next, season the pork with some salt and black pepper. Take the pork, one piece at a time, lightly dredge into the flour, and a pat on both sides. Then dip both sides into the eggs, allow the excess to drip back into the bowl, and coat with the bread crumb mixture.

    3. Meanwhile, heat about 1/4 cup of vegetable oil in a heavy large skillet over medium-high heat. Add half of the pork chops to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. 

    4. Remove and set them on a nearby plate. Repeat with the remaining half of the pork chops. If you need to add additional oil to the pan, you can. Turn off the heat.

    5. Carefully, remove the excess hot oil from the skillet, Pick up the skillet and pour all the excess oil into the mug, and set it aside to cool.

    6, Next, place half of the pork chops back into the skillet and turn on the heat to moderate. Pour in about 1/4 cup of white vinegar, allow the chops to sizzle, and absorb the vinegar, turning them over after 30 seconds. Remove and set them onto a nearby serving platter.

    7. Repeat with the remaining pork cutlets. Add a splash of white vinegar, allow the pork to absorb it, turning them over until all the vinegar has disappeared. Remove and transfer to the serving platter.

    7. Serve immediately.

    Yields: 2 to 4 serings

    Nutrition Information:

    Yield:

    2 to 4 servings

    Serving Size:

    1 serving

    Amount Per Serving: Calories: 430Total Fat: 29gSaturated Fat: 8.5gCarbohydrates: 23.4gFiber: 1.1gSugar: 1.8gProtein: 17.9g

    Thanks for PINNING!

    Fried Pork Chops Milanese by 2sistersrecipes.com

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