How to Make Pork Milanese

Updated: May 09, 2024

Make pork Milanese when you've got a craving for crunch—and 30 minutes to spare!

When I think of pork chops, I think of casual weeknight meals like mushroom pork chops or pork with scalloped potatoes. Delicious, yes—but always in the heavier, meat and potatoes type of way. But when I came across thin and crispy pork Milanese, I realized that pork chop recipes can be light and elegant, too—especially when served with a crisp glass of white wine and a side salad.

What Is Pork Milanese?

Pork Milanese (otherwise known as cotoletta alla Milanese) is pan-fried pork chops or cutlets pounded thin, and coated in bread crumbs, lemon zest and Parmesan. The dish is often served with lemon wedges for a little extra freshness, plus an arugula salad topped with more Parmesan. The recipe originated in Milan, as suggested by its name.

Pork Milanese Recipe

This pork Milanese recipe from Community Cook Grace Vallo from New Hampshire makes 4 servings.


  • 1-1/2 pounds thin-cut boneless pork loin chops
  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 4 to 6 tablespoons olive oil
  • Lemon wedges for serving


Step 1: Pound the pork chop

Pound the pork with a meat mallet to 1/4-in. thickness. Pounding the cutlets thinly and evenly will promote even cooking.

Editor’s Tip: Put the chops in a gallon-sized zip-top bag before pounding so you don’t have to wash the meat mallet.

Step 2: Prep your coating stations

In a shallow bowl, mix the bread crumbs, Parmesan, lemon zest, salt and pepper. Place the flour and egg in separate shallow bowls.

Step 3: Bread the pork chops

Dip the pork chops in flour to coat both sides and shake off the excess. Dip in the egg, and then in the crumb mixture, patting to help the coating adhere.

Step 4: Fry the pork chops

In a large skillet, heat 1/4 cup oil over medium heat. Working in batches, cook the breaded pork chops until golden brown and a thermometer reads 145°F, 2 to 3 minutes on each side, using remaining oil as needed. Learn how to make pan-seared pork chops and shake-and-bake pork chops.

Tips for Making Pork Milanese

Pork Milanese on two platesTMB studio

Why won’t the coating stick to the pork?

The breading won’t stick to the pork chops if the pork chops aren’t dry enough to start. Begin by patting the pork chops dry with a paper towel, and then coating in flour, shaking off the excess. Too much flour on the cutlets may cause the bread crumb mixture to slip off with it later on.

Finally, don’t be afraid to use your hands to adhere the bread crumb mixture to the chops. If you’re still struggling, here are more reasons why breading keeps falling off your chicken, pork and other breaded meats.

What do you serve with pork Milanese?

Serve pork Milanese with an arugula salad topped with Parmesan and prosciutto, although a different leafy green salad would work as well. If you want a heartier side dish, try a pile of buttered noodles or the potato recipe of your choice. A glass of crisp white wine would make a perfect pairing, since white meats go nicely with white wines. Here are more wine and food pairings you should know.

How should you store and reheat leftover pork Milanese?

Pork Milanese is best served fresh, since the breading will lose its crunch the longer it’s stored in the fridge. If you have leftovers, you can keep them in an airtight container for up to 2 days. We’d recommend reheating in the air fryer or the oven to gain some of that crispiness back.

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