Classic Pork Milanese

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Pork Milanese is one of the simplest dishes to prepare in all of Italian cuisine, but it is truly magical.

Veal Milanese is very traditional, but we love going the pork chop route. This dish originates in the Northern Lomardy Region of Italy in the magical and beautiful city of Milan.

The chops are so very tender and incredibly flavorful.

Pork Milanese with arugula salad on a white plate with glass of beer nearby.


This dish is super delicious, super easy…and super gorgeous on the table!!

Watch us show you how easy it is to make Classic Pork Milanese!



Start by asking your butcher for 1 to 1 1/2-inch bone-in center-cut pork chops.

Then, one by one, place a chop in a large freezer baggie, and using the side of a meat mallet (or any blunt object), gently pound the meat to approximately 1/2-inch thickness.

The key to Classic Pork Milanese is a thin chop!

Two center-cut bone in pork chops on a cutting board.
A center-cut pork chop in a plastic baggie with a meat mallet on top.
Two thin center-cut pork chops on a cutting board for Pork Milanese


For the breading of the chops, you can certainly go with store-bought bread crumbs, no problem.

But we find bread crumbs that are made from slices of high-quality bread that we’ve let sit out for at least 24 hours provide the most delicious flavor and texture for a more flavorful Pork Milanese.

After the bread has dried out, simply remove the crusts. Then cut the bread into smaller pieces and place in your food processor. It may take up to 3 or 4 minutes of processing for the bread to become fully pulverized and fine. Stop and then continue processing and pulsing until you reach the desired texture. Now, in a medium-sized bowl, add the Parmesan cheese and a pinch of salt, and mix together.

4 slices of day-old bread with crusts removed on a cutting board.
Pulverized bread crumbs in a food processor.
Fresh bread crumbs with Parmesan cheese being pour into a clear bowl.

It’s time to dredge the chops! First, season the chops with salt and pepper on both sides.

Next, set up a “dredge station” with 3 dishes in a row (we use square baking pans).

Pan 1 is flour. Pan 2 has 3 eggs, blended. Pan 3 is the bread crumb and cheese mixture. Be sure to make sure each chop is fully submerged (and then gently shaken) after each stage in the dredge lineup.

A hand dredging a pork chop in bread crumbs.

Since the chops are now nice and thin, they do not take long to cook in a hot skillet.

We love using a combination of unsalted butter and olive oil for cooking the chops.

Never over-crowd your pan with the chops, we typically cook the chops 2 at a time, with about 3 to 4 minutes per side over medium heat.

Breaded pork chops cooking in a large metal skillet.


As you cook the chops, you may notice a little blood seeping from the bone. This is normal and will disappear as the chops cook. You can also use a paper towel to wipe away any excess during the cooking process.

Right after you lower the chops into the hot skillet, move the chop a little from side to side.  This helps to keep the breading to initially stick to the bottom of your skillet. Try to avoid flipping the chops multiple times. Keep an eye on them, however, as you don’t want the breading to become too dark.

Cooking time varies, depending on how thick the chops are, however, a thin chop should only take about 3 to 4 minutes per side to get the breading nice and crisp and golden and the internal temperature of the meat to be approximately 145°F. Let the chops sit for about 5 minutes before serving.

Pork Milanese chop on a white plate.


The traditional accompaniment to Pork Milanese is a fresh arugula salad with halved cherry tomatoes, a little chopped red onion, and a nice, fresh vinaigrette dressing. We love going with our Homemade Honey Mustard Vinaigrette!

If serving this for lunch, we find that one chop is perfect, along with the salad and some warm bread.

It’s perfectly acceptable to serve two chops per serving for dinner. Either way, the salad is a must and really does compliment the breaded chop perfectly.

Arugula salad with tomatoes in a glass bowl with vinaigrette being poured over it.

If this dish looks good to you, you would probably enjoy thisese dishes as well!
Chicken Francese
Seared Pork Chops with Caper Sauce
German Pork Schnitzel with Mushroom Gravy
Instant Pot Smothered Pork Chops

But in the meantime, we strongly suggest you run to your nearest meat department and pick up some nice bone-in pork chops and make this magnificent Pork Milanese.

It is perfect for a week-night dinner, or a classy dinner party. WIN!

A white plate with pork Milanese and an arugula salad with a lemon wedge next to it.

Pork Milanese on a white plate next to an arugula salad and lemon wedge.

Classic Pork Milanese

This Classic Pork Milanese is really easy to make, but is also a very elegant and delicious meal. Ask your butcher to French the chops, so the bone is exposed, and then you can pound each cutlet nice and thin, to about 1/4-inch. Use day-old bread for the bread crumbs, along with a nice arugula salad and lemon. Wow, oh wow. Super delicious.
5 from 3 votes
Print Pin Rate
Course: Entree
Cuisine: Italian
Keyword: Milanese cuisine, Pork
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4 people
Calories: 326kcal


  • 4 10 oz bone-in pork chops Frenched (ask your butcher to do this for you)
  • Kosher salt
  • Freshly ground black pepper
  • 4 slices loaf country white bread day old, crusts removed (it's okay a few pieces of the crust remain)
  • 1/4 cup Parmesan cheese grated
  • 3 eggs
  • 1 cup all-purpose flour
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 cups arugula
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion chopped
  • Honey Mustard Vinaigrette for dressing the salad
  • Lemon wedges for garnish


  • One at a time, place the pork chops in a large freezer bag, or between 2 pieces of wax paper, and gently pound with a meat pounder, avoiding the bones, until about 1/4-inch thick.
  • Season the chops on both sides with salt and pepper. Set aside.
  • Use a food processor to pulse the bread into fine crumbs.
  • Pour the crumbs onto a large plate, or bowl, and mix in the cheese.
  • Place the flour on a large plate, or bowl. Season with a pinch of salt and pepper.
  • In a shallow bowl, gently beat the eggs until blended.
  • One at a time, dredge the chops through the flour, then dip into the egg, coating completely (except the bone), and then in the bread crumbs. With your fingertips, pat the crumbs into the chops to help them adhere.
  • Place on a rack for 15 minutes.
  • In a large skillet, or frying pan, over medium heat, melt the butter with the olive oil until hot.
  • Add the chops, 2 at a time, and cook, turning once, until browned and crisp on the exterior, yet tender and moist on the inside, about 3 minutes per side.
  • Meanwhile, prepare the Mustard Vinaigrette.
  • Toss the arugula, tomatoes and onion with the prepared vinaigrette.
  • Transfer the chops to plates along with the dressed arugula salad.
  • Garnish with lemon wedges.


Calories: 326kcal
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  • 5 stars
    I made this also with Milanese and cooked on a high heat gas stove. One perfect two burned edges all was delicious and none left

    • Hi Melanie! We are so so happy you made the Milanese and had such great success!!! Sounds like you prepared it perfectly! Thank you so much for letting us know and for the GREAT review! That honestly means so much to us! All the best, Kris & Wesley

  • 5 stars
    This pork chop recipe was delicious! I did substitute seasoned panko breadcrumbs to save time though. The pork chops were still amazing! This recipe is now in our dinner rotation for sure!

    • Hi LaVerne! Woo hoo! We are so so happy you had such great success with the pork milanese! And Panko is a GREAT choice! Thank you so so much for sharing and for the GREAT review! That means the world to us! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    I can’t wait to make this. It looks and sounds incredible. One question – Can I buy the Mustard Vinaigrette at the grocery store?

    • Hi Rosemary! I’m sure you could find a nice honey mustard vinaigrette, no problem. Did you see the link to make your own mustard vinaigrette? It’s really easy. I’ll include it here. Mustard Vinaigrette
      Please let us know when you make it how the dish turns out. We’re pretty sure you will love it a lot! Best, Kris & Wesley

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