Pork Cutlets Milan Style
Transport your taste buds to the heart of Italy with Pork Cutlets Milan Style, a dish that perfectly marries delicate, crispy breading with the rich flavor of golden-fried pork. This quick and easy recipe transforms simple pork cutlets into a luxurious meal, thanks to a Parmesan-enriched breadcrumb coating that delivers crunch and depth in every bite. Pan-fried to perfection in a blend of olive oil and butter, each cutlet boasts a golden-brown crust that envelops tender, juicy meat inside. The recipe's finishing touches—fresh parsley and a vibrant squeeze of lemon—add a burst of color and acidity, balancing the richness beautifully. With just 15 minutes of preparation, these Italian-inspired cutlets are ideal for weeknight dinners or special occasions, providing comforting elegance with minimal effort.
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Recipe Information
Ingredients
- 4 pieces Pork cutlets
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.25 cup Olive oil
- 2 tablespoons Unsalted butter
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place the pork cutlets between two sheets of plastic wrap and pound them gently with a meat mallet until about 1/4-inch thick.
Set up a breading station by placing the flour in one shallow dish, beating the eggs with the milk in a second dish, and combining the breadcrumbs, grated Parmesan cheese, salt, and black pepper in a third dish.
Dip each pork cutlet first in the flour, coating both sides, then into the egg mixture, allowing any excess to drip off, and finally into the breadcrumb mixture. Press gently to make sure the breadcrumbs adhere to the meat. Set aside on a plate.
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and bubbling.
Fry the breaded pork cutlets in the skillet, two at a time if necessary to avoid overcrowding, for about 3–4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining cutlets, adding more oil or butter to the skillet if needed.
Serve the pork cutlets immediately, garnished with fresh parsley if desired and accompanied by lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 4817 mg | 209% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.2 g | ||
| Protein | 164.1 g | 328% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 492 mg | 38% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1993 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
