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.
- 1 cup panko bread crumbs
- 1/2 cup finely grated Parmesan
- 2 large eggs
- 6 boneless pork loin chops pounded thin to 1/3 inch-thick
- Salt and freshly ground black pepper
- 1/4 cup plus 3 tablespoons olive oil
- 6 lemon wedges
Preheat the oven to 200 degrees F.
Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko.
Lightly beat the eggs in another large shallow bowl.
Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
Transfer the pork to plates and serve with lemon wedges.