Carrie’s Experimental Kitchen

Pork Milanese

 

Pork Milanese is a breaded pork made from  boneless center cut pork loin and pounded thin and can be served with fresh lemon juice on top of salad.

Pork Milanese is a breaded pork made from  boneless center cut pork loin and pounded thin and can be served with fresh lemon juice on top of salad.

Today we honor Dr. Martin Luther King Jr. He once said, “Life’s most persistent and urgent question is: ‘What are you doing for others?'” . Today, whether  you choose to reflect on the many wonderful changes this man brought to our country or setting out actively to make a difference, I hope you enjoy your day.

pork milanese

And now for today’s new recipe, Pork Milanese.Pork Milanese simply put is a breaded and fried pork cutlet. It’s also one of those dishes I tend to make a few times throughout the year; especially when the family feels like “comfort food”. They just love it! I make it plain like this and serve with a side of mashed potatoes and a vegetable (for when they REALLY need a little TLC) or I’ll make some Bruschetta to put on top and serve with a side salad. This Pork Milanese is also quick to make on a busy weeknight. ~Enjoy!

 
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Pork Milanese is a breaded pork made from boneless center cut pork loin and pounded thin and can be served with fresh lemon juice on top of salad.
Pork Milanese
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Pork Milanese is a breaded pork made from boneless center cut pork loin and pounded thin and can be served with fresh lemon juice on top of salad. 

Course: Main Entree
Servings: 12
Author: Carrie's Experimental Kitchen
Ingredients
  • 2 lbs . Center Cut Pork Loin, trimmed and sliced into 12 slices
  • 1 c . Italian Flavored Breadcrumbs
  • 1 c . Panko Breadcrumbs
  • 1 tbsp . Fresh Rosemary, chopped
  • 1 Lemon
  • 2 Large Eggs
  • 1/4 c . Milk, I used 2%
  • 1 c . All-Purpose Flour
  • 1/2 c . Canola Oil, for frying
Instructions
  1. Using a meat mallet, flatten the pork slices until they are uniform in thickness.
  2. In a medium bowl, combine the Italian and Panko breadcrumbs, rosemary and the zest from the lemon.
  3. In another medium bowl, whisk together the eggs and milk forming an egg wash.
  4. In a third medium bowl, add the flour.
  5. Time to bread your cutlets. First dip the meat into the flour, then the egg wash and then the breadcrumbs. Repeat for all pieces and place on a separate dish.
  6. Heat the oil in a large nonstick saute pan over medium heat; then add the pork cutlets to the pan and brown 4-5 minutes per side (depending on thickness). You will have to do this in batches and be careful not to crowd the pieces of meat to close together.

2 Comments

  1. Marian
    January 12, 2015 at 6:42 pm - Reply

    This has become one of my favorite go-to weekday night dinners!

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