Pork Chop Milanese Recipe

Name: Pork Chop Milanese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound cremini mushrooms; 2 teaspoons finely chopped fresh oregano; 2 teaspoons finely chopped fresh marjoram; 2 plum tomatoes, seeded and sliced lengthwise; 1/4 cup lemon juice; 1/4 cup extra virgin olive oil; Salt; Freshly ground black pepper; Four 10-ounce bone-in pork chops, butterflied and pounded 1/4 inch thick; 1 cup all-purpose flour; Eggwash: 3 eggs beaten with 1/4 cup whole milk; 2 cups Bread Crumbs; Canola or peanut oil, for frying; 1 bread slice; 2 cups loosely packed arugula or lettuce mixture; 1 fresh black truffle (optional)

Servings: persons

1/2 pound cremini mushrooms
2 teaspoons finely chopped fresh oregano
2 teaspoons finely chopped fresh marjoram
2 plum tomatoes, seeded and sliced lengthwise
1/4 cup lemon juice
1/4 cup extra virgin olive oil
Salt
Freshly ground black pepper
Four 10-ounce bone-in pork chops, butterflied and pounded 1/4 inch thick
1 cup all-purpose flour
Eggwash: 3 eggs beaten with 1/4 cup whole milk
2 cups Bread Crumbs
Canola or peanut oil, for frying
1 bread slice
2 cups loosely packed arugula or lettuce mixture
1 fresh black truffle (optional)

1
Clean the mushrooms with a damp paper towel and cut off the tip of the stems.
2
Slice the mushrooms very thin and put in a bowl.
3
Add the herbs, tomatoes, lemon juice, and olive oil.
4
Season with salt and pepper to taste.
5
Set the salad aside.
6
Sprinkle each pork chop on both sides with salt and pepper.
7
Dredge in flour, shaking off the excess.
8
Dip each chop into the eggwash, letting any excess drip off, then dredge in the bread crumbs.
9
Pour enough canola or peanut oil into a large skillet to measure 1/2 inch.
10
Heat the oil over medium-high heat until hot.
11
(To test the temperature, drop a piece of bread into the oil.
12
When it sizzles, remove itthe oil is hot enough to use.)
13
Lay the pork chops in the pan one at a time and cook until golden brown and crispy, about 2 1/2 minutes per side.
14
Drain on paper towels.
15
Add the arugula or mixed lettuce to the mushroom salad and toss.
16
Arrange each pork chop on a dinner plate and top with a generous helping of the salad.
17
If using, shave the truffle into thin slices.
18
Scatter the truffle slices over each plate and serve.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pound cremini mushrooms, 2 teaspoons finely chopped fresh oregano, 2 teaspoons finely chopped fresh marjoram, 2 plum tomatoes, seeded and sliced lengthwise, and more.

Yes, Pork Chop Milanese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chop Milanese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions