Pork Milanese
These crispy breaded & fried pork chops are sure to become a family favorite! Aka: in Italian as “Pork Milanese,” or German as “Schnitzel.”
Here is another one of our favorite family dinner recipes! Pork Milanese!
This one is on heavy rotation at my house. The kids get so excited when I tell them I’m making this! It’s right up there with Detroit-style pizza, crispy chicken sandwiches, and poutine.
Table of Contents
- What is pork Milanese?
- What’s great about this recipe
- What does pork Milanese taste like?
- Ingredients
- Special equipment
- How to make schnitzel
- How to serve fried pork chops
- Expert tips
- Frequently asked questions
- A few more of my favorite kid-friendly recipes
What is pork Milanese?
This dish is simple but so, so good.
It’s basically just thin-sliced pork chops or cutlets, breaded and fried.
I call it pork Milanese, but you may know it as schnitzel or fried pork chops.
They are meaty in the middle but so light and crisp on the outside!
What’s great about this recipe
- The taste is killer: Even though it’s pretty simple, the seasonings really take this dish to another level.
- Few ingredients: Other than the meat, there are just a few basics.
- Easy to make: The pork is cooked in a matter of minutes.
- Versatile: You can easily get the prep out of the way ahead of time.
What does pork Milanese taste like?
The first thing you’ll notice when you take a bite is that light, crisp coating of breadcrumbs. It fries up so golden and delicious! I like to use extra-virgin olive oil, which infuses everything with a rich, fruity, and peppery bite.
The meat itself is well-seasoned, so every bite leaves you wanting another. And it’s so juicy and tender.
We like to drizzle a little lemon vinaigrette over the top, and sprinkle it with parmesan, so this really ups the flavor!
Ingredients
You’ll only need a few basics to make this yummy dinner recipe.
Pork
Look for “thin-sliced boneless pork chops.” They might also be labeled “pork cutlets.”
Seasonings
Salt, pepper, and garlic powder are my go-to.
Because this dish is relatively plain, you don’t want to be stingy with the seasonings. Sprinkle on a little more than you normally would, and you’ll be wowed by the results!
Flour
The seasoned pork gets dusted with a thin coating of flour. I use regular, all-purpose flour, but a gluten-free flour blend or whole-grain option would work well too.
Eggs
Dredge the seasoned, flour-dusted cutlets in egg wash. This is just eggs beaten together with a little water to thin them out.
Use large chicken eggs or a plant-based egg substitute that subs 1:1.
Breadcrumbs
Plain, unseasoned breadcrumbs plus panko provide the best crunch factor!
Panko are a Japanese breadcrumb that is treated in a very special way. They are unbelievably crispy!
Oil
I prefer extra-virgin olive oil for its robust flavor, but you can use any kind of cooking oil you like.
Special equipment
These are the tools you’ll need to make this.
- Measuring cups and spoons: To measure out the ingredients.
- Bowls: To hold the flour, egg wash, and breadcrumbs.
- Baking sheet and wire rack: I like to set the breaded & fried pork chops on these so they don’t get gummy or soggy on the bottom.
- Skillet: The bigger the skillet, the more you can cook at a time. Here’s a link to the one I love: 14-inch skillet.
- Tongs or fork: For flipping and serving.
- Digital thermometer: To test when the oil is ready for frying.
- Paper towels: These will soak up any excess oil.
How to make schnitzel
This dish comes together in just a few simple steps. Let’s walk through them together!
Step 1: Season
Sprinkle the pork with salt, pepper, and garlic powder on both sides, and don’t be shy!
The flavor is much improved when the chops are seasoned generously.
Step 2: Flour
Give the meat a light dusting of flour, to give the egg wash something to stick to.
Lightly slap off any excess. You want a very thin coating.
Step 3: Egg
Dip the pork in egg beaten with a little water to thin it out.
Make sure every inch is coated!
Step 4: Breading
Place regular plain breadcrumbs in a dish with panko.
And toss them together to get them blended.
Then coat the pork cutlets in the mixture, pressing lightly to get lots of breading on there.
At this point, you can place all your breaded pork chops on a baking sheet (uncovered) and slide them into the fridge. They’ll keep there for several hours and this really helps the breading to adhere.
Or you can get right to frying!
Step 5: Fry
Heat about 1/4-inch of oil in a large skillet.
When it hits somewhere between 325 and 375 degrees F, you’re good to go.
Slip in the pork chops, allowing them a little room to breathe. If you crowd the pan too much, they’ll steam rather than fry, and they could come out soggy.
Flip them when they start to go golden brown around the edges, and fry on the other side.
You’ll know they’re done when they’re lightly browned on both sides.
Because they’re so thin, they cook through pretty quickly. But if you’re unsure, look for an internal temperature of around 145 degrees F. (It should still look a little pink towards the center. This will guarantee maximum juiciness! It’s no longer considered unsafe to eat medium-rare pork.)
How to serve fried pork chops
We love to eat these fried pork chops hot from the skillet, with a little drizzle of lemon vinaigrette and a dusting of parmesan.
If I’m feeling too lazy to make the vinaigrette, sometimes I’ll just throw a few lemon wedges on the side, for squeezing. Capers and minced shallot are really nice too!
But those are completely optional! Schnitzel is really good just as-is too.
Alongside, I often just do some fresh greens. But crispy oven fries would be awesome too! As would mashed potatoes & gravy, macaroni & cheese, and any steamed, roasted, or grilled veggie.
Expert tips
Prep it ahead: Make it easy on yourself and get the prep done ahead of time! I’ll often bread the meat in the early afternoon and keep it chilled until just before we’re ready to eat. It only takes a few minutes to cook fried pork chops!
Use your biggest skillet: The bigger the pan, the more you can cook at once. This means less time standing over a hot stove!
Use a thermometer: If your oil is too hot, the breading will burn while the meat is still raw. If it’s too cool, the pork Milanese could absorb too much oil and come out greasy. A digital thermometer ensures you’re getting it spot on.
Make it ahead: If your family is like mine, with kids running off in all directions at all times, you may need to keep this warm in the oven for them until they get home. After the pork Milanese has been fried and drained, pop it onto a wire rack set over a baking sheet, lightly cover it with foil so it doesn’t dry out, and keep it in the oven at 170 degrees F. It should keep this way for at least an hour or two.
Frequently asked questions
How do I know when they’re done?
These pork cutlets are so thin, they’re pretty much cooked through once the breading is browned.
If you’re not sure, check them with a thermometer. They should register an internal temperature of 145 degrees F.
Or, cut a little slit in the center of one and peek inside. It should have a slight pink tinge.
Don’t forget to account for carry-over cooking! This is the idea that foods will continue to increase in temperature, for several minutes after they’ve been removed from the heat source.
Can this be baked or air-fried?
Yes!
Although they may not brown up in quite the same way. I’d suggest misting them with a little oil spray to help with this.
Bake them on a wire rack set over a baking sheet at 425 degrees F in a standard oven, or 400 degrees F in an air fryer, until they reach an internal temp of 145 degrees.
How long will fried pork chops last?
If you have leftovers, they should keep tightly wrapped in the fridge for a couple of days, or in the freezer for a few weeks.
They can be thawed in the fridge and reheated in a 170-degree oven until warmed through.
What is the serving size?
The nutritional info in the recipe card below is for 1/4-pound of pork Milanese. This does not include the lemon vinaigrette or the grated parmesan.
A few more of my favorite kid-friendly recipes
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Pork Milanese
Ingredients
- 1 pound (453.59 g) thin sliced boneless pork chops
- 2 teaspoons (12 g) kosher salt
- 1 teaspoon (3 g) garlic powder
- 3/4 teaspoon (1.5 g) ground black pepper
- 1/2 cup (62.5 g) all-purpose flour
- 2 (88 g) eggs, large
- 2 tablespoons (30 g) water
- 1/2 cup (127.5 g) unseasoned breadcrumbs
- 1/2 cup (127.5 g) unseasoned panko
- extra-virgin olive oil, for frying
- lemon vinaigrette, optional
- grated parmesan, optional
Instructions
- Season the pork liberally on both sides with salt, garlic powder, and pepper.
- Dust lightly with flour.
- Beat the eggs and water together and dredge the pork cutlets in the mixture.
- Mix the breadcrumbs and panko together, and coat the meat in the mixture, pressing lightly to adhere.
- Heat about 1/4-inch of olive oil in a large skillet until it reaches 325 to 375 degrees F.
- Fry the pork chops, turning, until golden and crisp on both sides (approx. 10 minutes total).
- Drain on paper towels, then drizzle with lemon vinaigrette and sprinkle with parmesan.
