Pork Milanese Recipe
This Pork Milanese recipe is a twist on the classic chicken or veal Milanese. It’s the perfect weeknight dinner to pair with a simple side dish and comes together in under 30 minutes. Crispy, golden, and tender—this Italian favorite is simple, affordable, and elegant enough to serve to guests.
If you love chicken or veal Milanese, you’ll be happy to know you can also make it with pork—and it’s just as delicious. Pork Milanese is one of my favorite twists on the classic recipe. Pork cutlets are budget-friendly, easy to find, and when pounded thin and pan-fried, they turn out incredibly tender with the most irresistible golden crust.
In our house, Milanese is a staple—I’ve been making it since my kids were very little, and it’s still one of their absolute favorites. Whether it’s chicken, veal, or pork, they love it in any form, and I’ve probably made Milanese hundreds of times over the years. It’s in our weekly rotation all year round, and it never fails to bring everyone to the table.
If you’re looking for more Italian dinner inspiration, check out my full collection of Main Courses. And if you love this recipe, you’ll also want to try my Italian Chicken Cutlets—a lighter variation we make just as often in our kitchen.
Table of Contents
Why You’ll Love This Recipe
- Easy weeknight dinner that feels upscale. With just a handful of pantry ingredients, this looks restaurant-quality without much effort.
- Great make-ahead recipe. Bread the cutlets in advance, refrigerate, then fry right before serving. They also reheat well in the oven.
- Perfect protein to pair with sides. Serve with a crisp salad, roasted vegetables, or a bowl of pasta.
What Is Pork Milanese?
Pork Milanese (Cotoletta alla Milanese) is a variation of the classic Italian dish traditionally made with veal or chicken. The meat is pounded thin, coated in flour, egg, and breadcrumbs, then pan-fried until golden brown. The result is a crispy crust with juicy, tender meat inside.
It’s often served simply with lemon wedges and an arugula salad, making it a dish that feels both elegant and comforting.
Ingredients
- Boneless pork loin cutlets – Pound thin to about ¼-inch thickness so they cook quickly and evenly.
- Salt and black pepper – Seasoning for flavor.
- All-purpose flour – Helps the egg and breadcrumb coating stick to the pork.
- Eggs – Beat lightly to create the binding layer for breading.
- Panko breadcrumbs – Provide an airy, extra-crispy coating.
- Grated Parmesan cheese – Adds nutty, savory flavor to the breadcrumb mixture.
- Olive oil – For pan-frying; use a light or extra virgin olive oil with a high smoke point.
- Lemon wedges – The classic finishing touch for brightness.
How to Make Pork Milanese
- Pound pork cutlets to ¼-inch thickness.
- In a shallow bowl, whisk together flour, salt, and pepper.
- In a second bowl, beat the eggs.
- In a third bowl, combine breadcrumbs and Parmesan.
- Dredge each cutlet in flour, dip in eggs, then coat with the breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat. Cook cutlets until golden brown and cooked through, about 3 minutes per side.
- Transfer to a wire rack set over a baking sheet. Keep warm in a 250°F oven if cooking in batches.
- Serve immediately with lemon wedges.
Jenn’s Tip: You can use either boneless or bone-in pork chops for Milanese. For boneless, buy chops about 1″ thick and pound to ¼″. For bone-in, choose chops around 1½″ thick and lightly pound or tenderize the meat around the bone. You won’t get them quite as thin, but they’ll still cook evenly and stay juicy.
Expert Tips
- Refrigerate the breaded cutlets for 15–20 minutes before frying. This helps the coating stick and turn extra crispy.
- Make the cutlets the same thickness. Pound pork to an even thickness for even cooking so they don’t burn or dry out.
- Heat the oil to the right temperature. If it’s too cool, the cutlets absorb oil; too hot, they burn. Medium heat is usually perfect.
- Pork is done at 145°F internal temperature on a meat thermometer and should be juicy inside.
- Drain the fried pork on a wire baking rack instead of paper towels to keep the crust from getting soggy.
What to Serve With Pork Milanese
I love to keep the sides simple and fresh when serving Pork Milanese. My go-to is a crisp arugula salad tossed with a lemon vinaigrette—the brightness balances out the crispy pork beautifully.
It also pairs perfectly with pasta, and a few of my favorites include our Spaghetti with Lemon Cream Sauce, Pasta e Piselli, and my refreshing Caprese Pasta Salad. These lighter sides let the Milanese shine while rounding out the meal.
Storage and Freezing
Store leftover Pork Milanese in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until hot and crispy.
To freeze, place cooked cutlets in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in the oven until warmed through.
FAQs
Pork Milanese is made with simple ingredients: pork cutlets, flour, eggs, breadcrumbs, and Parmesan cheese. The cutlets are pounded thin, breaded, and pan-fried until golden and crispy. I like to finish it with a squeeze of lemon and serve it with a fresh salad or pasta.
“Milanese” refers to the style of breading and pan-frying meat, originating in Milan, Italy. The traditional version is Cotoletta alla Milanese, usually made with veal, but chicken, pork, and even fish can be prepared this way.
If your Pork Milanese turns out soggy, it’s usually because the oil wasn’t hot enough, the pan was overcrowded, or the cutlets were drained on paper towels instead of a rack. For the crispiest results, fry in batches, keep the oil at a steady medium heat, and always let the cutlets rest on a wire rack.
Yes! Milanese works beautifully with chicken, veal, turkey, or even a firm white fish. I make chicken Milanese often for my kids, but pork is one of my favorites because it’s budget-friendly and has so much flavor.
More Easy Italian Dinners
Easy Pork Milanese Recipe
Equipment
- Meat mallet (for pounding pork)
- Large frying pan
- Wire rack
- Baking sheet
Ingredients
- 4 boneless pork loin cutlets pounded to ¼-inch thickness
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups Panko bread crumbs
- ½ cup grated Parmesan cheese
- ½ cup olive oil for frying
- Lemon wedges for serving
Instructions
- Pound pork to about ¼-inch thickness.
- In a shallow bowl, whisk together the flour, salt, and pepper.
- In a second bowl, beat the eggs.
- In a third bowl, combine Panko bread crumbs and Parmesan cheese.
- Dredge each pork cutlet in the flour mixture, dip in beaten eggs, then press into the bread crumb mixture until evenly coated.
- Heat olive oil in a large frying pan over medium heat. Cook pork cutlets until golden brown and cooked through, about 3 minutes per side.
- Transfer cooked pork to a wire rack set over a baking sheet and place in a 250°F oven to keep warm if cooking in batches.
- Serve immediately with lemon wedges.
Notes
- For extra crispiness, let the breaded pork rest for 5 minutes before frying.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through and crisp.
- You can substitute chicken cutlets or veal for pork to make variations of Milanese.
