Escape Bland Flavors: Elevate Pork Milanese with Lemon Parmesan Sauce
Pork Milanese is traditionally served with just a lemon wedge, but the addition of this lemon parmesan sauce takes this dish to the next level!
Things to know:
What is pork Milanese?
Pork Milanese is a popular Northern Italian dish featuring thin pork cutlets (often pounded pork chops) that are breaded in seasoned breadcrumbs and Parmesan cheese, then pan-fried until golden brown and crispy. It’s known for its juicy interior and crunchy exterior, typically served with a fresh squeeze of lemon and often accompanied by a simple arugula or tomato salad.
What makes a dish Milanese?
Milanese simply indicates that the meat in the dish is sliced thin, dredged in a coating & fried in a pan. That’s why you might even see this dish elsewhere made into veal or chicken.
How is pork Milanese traditionally served?
Traditionally, this dish is served with a dressed arugula salad, but you can serve it with pasta or potatoes if you prefer.
What cut of meat is best for Milanese?
The real Milanese cutlet consists of a bone-in veal loin just over half an inch thick – all others are imitations. And before breading it, you should make small incisions in the meat with a sharp knife, slicing along the connective edge to make sure it doesn’t curl over while cooking. Pork is a more economical and easier to find option.
What’s the most eaten meat in Italy?
The most consumed meat in Italy is pork. Some popular dishes that highlight the use of pork include porchetta, which is a savory, fatty, and moist boneless pork roast of Italian culinary tradition, and prosciutto, which is a dry-cured ham that is usually thinly sliced and served uncooked.
What does Milanese mean on a menu?
Milanese on a menu also means a pounded cutlet of Veal, Chicken or Pork, breaded and fried then topped with a seasonal salad. Usually red onion, arugula, diced tomatoes, vinegar and oil and Parmigiano. The most traditional form is the plain cutlet..served with a lemon wedge.
Ingredients:
Pork loin or pork chops
2 eggs scrambled with 1 cup whole milk
1 cup All-purpose flour
1 t salt
1 t black pepper
1 cup (be prepared to add more if needed) Italian style Panko bread crumbs
about 1 1/4 cup Freshly grated parmesan cheese (amount depends on how much you like parmesan…you will certainly need at least 1/2 cup for the breading and sauce…we used what we call our Magic Cheese)
1 T minced garlic
1 T minced shallots
1 cup of heavy cream
4 T butter
1 cup white wine
1/2 t of dried parsley flakes
1/2 a lemon for juicing and additional lemon Wedges for serving
1. Preheat the oven to 200 degrees F.
2. Cover your pork with plastic wrap or a ziplock bag and pound out until about 1/4 “ thick. Set aside.
3. Lightly beat the eggs in another large shallow bowl, then mix in the milk.
4. In another shallow bowl or pan, mix 1 cup of flour, 1 T of Italian seasoning, 1 t of salt and 1 t of black pepper. Set aside.
5. For the last part of your dredging station, in a shallow bowl or pan, add the bread crumbs and 1/4 cup of parmesan. Mix, then coarsely crust the panko mixture, then set aside.
6. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the flour mixture then egg mixture, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet and repeat as necessary, adding to your dredging station bowls if necessary.
7. Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add 1 T of butter and stir until butter is melted.
8. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to a baking sheet with baking tray, top with fresh parmesan, then keep them warm in the oven as you fry the remaining pork. Add just enough butter and oil as necessary to complete your frying.
the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
9. After the pork is done, add the garlic and shallots to the pan and stir, cooking until the garlic becomes aromatic, about 1 minute.
10. Add the wine to deglaze the skillet. Scrape the bottom of the skillet to free all of those delicious bits.
11. Now add the heavy cream and 1/4 cup of parmesan and stir to mix.
12. Add the juice of 1/2 lemon. Bring to a simmer until the sauce reduced by half. Stir often.
13. Add a pinch of salt and pepper.
14. Add 3 T of butter and stir until incorporated. Add parsley and remove from the heat.
15. Serve pork with the sauce and lemon wedges. ENJOY!
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