Pork Milanese Recipe: How to Make Cotoletta alla Milanese
Written by MasterClass
Last updated: Jun 20, 2022 • 2 min read
Crisp, juicy pork Milanese is easy to bring together and cooks up quickly—perfect for any busy weeknight.
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What Is Pork Milanese?
Pork Milanese, also known as cotoletta alla Milanese, is a traditional Italian dish of breaded and fried pork cutlets. Chefs and home cooks often serve the classic Italian dish with an arugula salad and a squeeze of fresh lemon juice to cut through the meat’s richness.
Like veal Milanese and chicken Milanese, pork Milanese is quick to prepare and pairs well with various simple side dishes.
3 Tips for Making Pork Milanese
Like most simple dishes, pork Milanese comes down to finesse and the quality of the ingredients. Here’s what to know:
- 1. Finding the right thickness: The ideal cutlet for this Milan-style cutlet is about a quarter of an inch thick, achieved by pounding the raw meat into an even layer with a mallet. Some pork chops are far too thick to reach a quarter-inch thickness from pounding alone. In that case, use a sharp knife to slice horizontally down the center to get two thinner chops, then use a meat mallet as needed.
- 2. Choosing the breading style: Depending on the chef, the dredge for pork Milanese may or may not feature an initial layer of flour before it gets dipped in egg and breadcrumbs. Both panko breadcrumbs and standard Italian-style breadcrumbs are acceptable; the former results in a lighter, flakier coating, while the latter forms more of a crust. Add finely grated Parmesan cheese to the breadcrumbs for a savory, salty effect.
- 3. Choosing the accompaniments: While a light, fresh green salad and lots of lemon juice are traditional, serve pork Milanese however you like, with side dishes like polenta or roasted vegetables.
Crispy Pork Milanese Recipe
makes
prep time
10 mintotal time
30 mincook time
20 minIngredients
For the pork:
For serving:
- 1
Place the pieces of pork between sheets of plastic wrap.
- 2
Using a meat mallet, pound the pork into ¼-inch thick cutlets.
- 3
In a shallow bowl or large plate, use a fork to whisk together the flour, salt, and pepper.
- 4
In a second shallow dish, beat the eggs.
- 5
In a third dish, combine the breadcrumbs and grated cheese.
- 6
Dredge a pork cutlet first in the flour mixture, then in the beaten eggs, and finish by coating it evenly in breadcrumbs.
- 7
Transfer the breaded pork cutlet to a baking sheet, and repeat the breading process with the remaining cutlets.
- 8
In a large skillet over medium-high heat, heat the olive oil until it shimmers.
- 9
Pan-fry the breaded cutlets in the hot oil, working in batches if necessary, until the cutlets are golden brown and cooked through, about 3 minutes per side.
- 10
Transfer the fried cutlets to a baking sheet or rack lined with paper towels and sprinkle them with salt.
- 11
In a medium bowl, combine the arugula and parsley and drizzle with the lemon juice.
- 12
Season the salad with salt and pepper, and gently toss the ingredients by hand.
- 13
Serve the salad alongside the pork Milanese.
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