Real Italian, Real Fast is Vinny DelGiudice's new Appetito series focused on everyday Italian home cooking, with simple, affordable recipes built for busy weeknights and real life.
This week we’re making Pork Chop Milanese over a light spring salad. These boneless pork chops are incredibly tender and crispy. These are tenderized, fried, and finished off with a bit of kosher salt for a classic Milanese served with a salad.
Pork Chop Milanese
4
servings15
minutes15
minutesIngredients
4 4 boneless pork chops
2 2 eggs
1 cup 1 breadcrumbs
1/4 cup 1/4 parmigiano
2 tbsp. 2 fresh parsley, chopped
1 tsp. 1 salt
1 tbsp. 1 garlic powder
1/4 cup plus 2 tbsp. 1/4 cup extra virgin olive oil
6 oz. 6 spring mix
1/2 cup 1/2 cherry tomatoes, halved
1 1 lemon
1/2 tsp. 1/2 salt and pepper
Directions
- Combine breadcrumbs, parmigiano, parsley, salt, and garlic powder on a plate.
- Whisk the eggs in a bowl.
- Tenderize pork chops with a meat tenderizer.
- Dip the pork chops in the egg then dredge them in the breadcrumb mixture until they are completely coated.
- Set them aside.
- Add olive oil to the saucepan on medium heat.
- Once the oil is shimmering, place your pork chops in the oil in batches.
- Don't overcrowd the pan.
- Fry on each side for 4-5 minutes until golden brown.
- Remove the pork chops and rest on a cooling rack when the internal temperature reaches 145℉ and sprinkle with salt.
- In a bowl, combine spring mix, cherry tomatoes, 2 tbsp extra virgin olive oil, juice from half a lemon, salt, and pepper.
- Serve pork chops over salad with a lemon wedge.
Recipe Video
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