Italian Pork Milanese is a rosemary and lemon seasoned boneless, breaded center cut pork cutlet that makes a quick and simple weeknight meal.
Pork Milanese is one of our favorite meals to make during busy weeknights. They’re similar to chicken cutlets, but made with boneless center cut pork instead with the addition of rosemary and lemon.
It’s one of those dishes I tend to make a few times throughout the year; especially when the family feels like “comfort food”.
What does Milanese Mean?
Milanese style means coating thin slices of meat in eggs and seasoned breadcrumbs; then frying them in oil.
You can also add fresh herbs and seasonings to the breadcrumb mixture to give it a little more flavor like I did with adding rosemary and lemon.
It makes a d delicious, super quick and easy weeknight meal.
Center Cut Pork Loin: Buying a whole pork loin is sometimes more cost effective; especially if you’re feeding a larger family. You’ll want to trim and slice it into twelve pieces; then pound it out so that they’re uniform in size.
Italian Flavored Breadcrumbs
Chopped Fresh Rosemary
How do you make Pork Milanese?
Start by pounding the pork until they are uniform in thickness. In a medium bowl, combine Italian and Panko breadcrumbs, fresh rosemary and the zest from one lemon.
In another medium bowl, whisk together eggs and milk to form an egg wash. And in a third medium bowl, add the all-purpose flour.
Now it’s 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.
Heat oil in a large nonstick skillet 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.
My family loves Pork Cutlet Milanese and sometimes I’ll even make some Bruschetta to put on top; which is my kids’ favorite way to eat them!. ~Enjoy!
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- Using a meat mallet, pound the pork slices until they are uniform in thickness.
- In a medium bowl, combine the Italian and Panko breadcrumbs, rosemary and the zest from the lemon. In another medium bowl, whisk together the eggs and milk forming an egg wash. In a third medium bowl, add the flour.
- 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.
- 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.)
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*Originally shared January 2014/Updated September 2022