Pork Chop Milanese

Pork Chop Milanese

8 + Servings

Pork Chop Milanese


  • Pork Chop Ingredients
  • • 6 bone in pork chops about ½ inch thick
  • • 2 eggs
  • • 2 tablespoons Dijon mustard
  • • 1 cup milk
  • • 2 cups panko bread crumb
  • • ½ cup grated parmesan
  • • 1 cup all purpose flour
  • • ½ cup olive oil
  • • Salt and pepper
  • Salad Ingredients
  • • Two romaine lettuce hearts chopped into 1 inch slices
  • • ½ cup grape tomato halves
  • • ½ cup pitted Kalamata olive halves
  • • ½ cup Peperoncino peppers cut into ½ inch slices
  • • ½ cup red onion cut into ½ inch pieces
  • • 1 large clove of garlic minced/mashed with kosher salt
  • • 1 tablespoon of Dijon mustard
  • • ½ cup olive oil
  • • ¼ cup red wine vinegar
  • • 1 tablespoon dried oregano leaves
  • • ¾ cup blue cheese crumbles


    Pork Chop Instructions
  1. Pound out pork chops with a meat pounder until they ¼ inch thick
  2. Preheat olive oil in a large sauté pan
  3. In a shallow bowl whisk together egg, milk and Dijon mustard
  4. Set out flour and bread crumb/parmesan on separate plates
  5. Dredge pork chop in flour, dip into egg wash, place in crumb mixture making sure both sides are well covered
  6. Sauté each pork chop one at a time in the sauté pan/oil until each side is golden brown (3 to 6 minutes per side)
  7. Set on a large rimmed baking sheet that has been lined with aluminum foil
  8. Repeat the process until all six pork chops are cooked (can be done an hour in advance
  9. Place in a 350 degree oven and cook for 25 minutes
    Salad Instructions
  1. Make dressing by whisk together garlic, mustard, vinegar, oregano, drizzle in olive oil until well emulsified (set aside)
  2. Mix lettuce, tomatoes, olives, peppers and onion. Cover with a moist paper towel and set aside (Can be done an hour in advance)
  3. Just before serving mix salad with dressing and blue cheese crumbles
    Plating Instructions
  1. Cut pork chops into halves. Place each pieces on individual plates and serve topped with a generous serving of the salad mixture
  2. Serve the plated pork chop/salad separately
  3. Place the remaining 4 additional pork chop halves on a platter, top each pieces with salad. Place on the table for those that would like a second helping
  4. Broccoli should be served family style in a large bowl and passed around as a side dish.

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