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Pork Milanese

Pork Milanese

Pasquale Sciarappa
Today I am sharing with you my Pork Milanese recipe! I like to get a piece of pork loin and cut the pork loin cutlets to about an inch thick. I usually enjoy this recipe with a side of a fresh arugula salad with cherry tomatoes and red onions or roasted potatoes.
5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Italian


  • 5 Pork loin cuts pounded
  • 2 Eggs scrambled
  • All purpose flour seasoned with salt and black pepper
  • Breadcrumbs
  • 2 Tbsp. Butter
  • 2 Garlic cloves halved
  • Extra virgin olive oil
  • Salt to taste
  • Black pepper to taste


  • Begin by preparing the pork loin cutlets. Cut a few slits into the fat of the pork loin cutlets to keep from curling up when cooked.
  • Place the pork loin cutlets on a piece of saran wrap and cover with another piece of saran wrap. Pound the pork loin cutlets to make the pork more tender and to even out the pieces to cook evenly. Season each cutlet with salt and pepper.
  • Next, scramble the eggs with a pinch of salt and black pepper in a shallow dish. Place the flour on a flat dish and season with a pinch of salt and black pepper. Place the breadcrumbs on a flat dish. Dip the pork loin cutlet, working with one at a time, and lightly pat each side on the flour dish. Shake off any excess and then dip into the egg mix, allowing the excess to drip off. Lastly, pat each side of the pork loin cutlet on the breadcrumbs and shake off any excess and set aside.
  • In a saute pan, add a large drizzle of extra virgin olive oil and heat up over low heat. Add in the garlic. Once sizzling, add in the butter and stir until completely melted. Add each pork loin cutlet and fry each side for about three to four minutes, until golden brown.
  • Remove the Pork Milanese from the pan and serve with a side of arugula salad or roasted potatoes. Salute and cin cin!


Keyword milanese, pasquale sciarappa, pork chops, pork milanese
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