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My go-to for boneless pork loiin chops is this Rec: Pork Milanese, but I

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Joined: Dec 9, 2005


Posted to Thread #30088 at 4:01 am on Jan 14, 2018

seldom buy the thick or 2 inch chops now since I find pork loin these days to be so lean and the pork tends to be dry by the time the thicker cut chops are cooked. I used to buy the 2 inch chops then split them in half and pound them a bit (though not always as thin as this recipe calls for), then treat them with this Pork Milanese recipe. Or sometimes I will dip them in seasoned flour first (flour with salt and pepper added), then proceed with dipping in egg and the panko/parmesan mixture. Depends on my mood at the moment. This recipe also works well with boneless chicken breast.

Sometimes I vary the seasoning by adding some fine lemon zest to the panko/parmesan crumbs or a shake of dried herbs like Italian herbs or oregano.

Pork Milanese
Serves 6

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
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.



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