Pork Milanese

I have a serious love/hate relationship with pork chops. I love how inexpensive there are, I hate how bland they can be. I vary rarely buy them because of the bland factor but sometimes the grocery sales get the best of me. I’m glad I finally have a fantastic recipe to make!

Pork Milanese is one of those things I always saw on restaurant menus but I never really knew what it was until I made it. It’s basically a pork chop that has been pounded thin, coated in panko and Parmesan, and then pan-fried until brown and delicious. And then, as if that isn’t tasty enough, you squeeze some fresh lemon over the top.

This was probably one of my favorite things I’ve cooked for dinner in a very long time. The tartness of the lemon is amazing with the salty Parmesan. I seriously thought about frying some bread crumbs in butter, squeezing a lemon over the top, and then eating it with a spoon after we ran out of pork chops. That good.

Pork Milanese

about 6 servings


1 cup panko bread crumbs
½ cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin
Salt and freshly ground black pepper
¼ cup plus 3 tablespoons olive oil
6 lemon wedges


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