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Whether you're cooking for your kids, or just yourself, this versatile dish can be dressed up or down, depending on your needs. For picky kids, choose pork cutlets, or butterfly a boneless pork chop and serve with warm applesauce. For a dressier version, possibly for a dinner party, pound a bone-in chop to about 1/2-inch thickness and serve with a simple spinach and sun-dried tomato salad, tossed with a Champagne vinaigrette.
Click here to see the Recipe SWAT Team: Pork Chops
- 4 boneless pork chops, about 1 ½ pounds, trimmed and butterflied
- Freshly ground pepper
- 1 cup breadcrumbs, preferably panko
- ¼ teaspoon cayenne pepper
- ¼ teaspoon onion powder
- 1 egg, beaten
- 4 tablespoons canola oil
Season pork chops with salt and pepper.
In a small bowl (that will fit a pork chop), combine breadcrumbs, cayenne pepper, and onion powder. Season well with salt and pepper and mix well.
Place beaten egg in another bowl of the same size.
Starting with the egg, dip each chop, making sure to fully coat it in egg and then let the excess drip off. Then dip the chop in the breadcrumbs, pressing down on both sides to fully coat the chop. Place chop on a clean plate and repeat until all chops are dredged.
Heat a large skillet over medium-high heat. Add two tablespoons of the oil and heat until shimmering. Add two chops and cook until the crumbs are golden, about 3-4 minutes per side. Repeat with remaining two chops.
Air Fryer Milanesa de Cerdo (Breaded Pork Chops)
Milanesa de cerdo was, and still is, my favorite way of eating pork as a child. There&rsquos just something about a juicy, garlicky, tender, crispy pork chop&hellipreally, what could possibly be wrong with that? My air fryer milanesa de cerdo is marinated with garlic, lime and Latin spices and then wrapped in a crispy breadcrumb coating to create the perfect combination of textures and flavors. And when it comes to juicy, tender pork, I know I can count on Smithfield® All Natural Boneless Pork Chops, which I picked up at Walmart, using their amazing Online Grocery service.
Smithfield All Natural Fresh Pork is naturally tender and juicy without added steroids, hormones or artificial ingredients. I love that they proudly works with farm families across the United States to produce quality pork proudly raised in the USA. Smithfield All Natural Fresh Pork products are high quality, easy to prepare and versatile enough to be used for busy weekday meals like my Grilled Pesto Pork Chops, or weekend entertaining and grilling too!
Smithfield® is committed to providing high-quality All Natural Fresh Pork that I can feel good about serving to my family and friends. Smithfield® understands the need for versatility and ease of prep for everyday meal solutions, like this recipe for milanesa de cerdo.
Breaded pork cutlets are a staple around the world. Germans and Austrians calls it schnitzel, the Japanese calls it tonkatsu. Milanese de cerdo is a Latin American variation of an Italian dish where generic types of breaded meat fillet preparations are known as a milanese.
The milanesa was brought to Argentina, Chile and Uruguay by Italian immigrants during the mass emigration called the Italian diaspora that occurred between the 1860-1920s. Its name probably reflects an original Milanese preparation, cotoletta alla Milanese, which is similar to the Austrian Wiener Schnitzel.
A milanesa consists of a thin slice of beef, chicken, veal, or sometimes pork. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook&rsquos taste. Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. I love using my air fryer for this recipe because you get a super crispy coating, with none of the grease.
These tender, crispy pork chops are perfect with a side of rice and beans, some sweet plantains and sliced, ripe avocado. I also love putting these cutlets into a sandwich with some lettuce, tomato and mayo. So, so good! And by using the Walmart Online Grocery app, you can place an order for all the ingredients you need for this recipe. It&rsquos the easiest and fastest way to do groceries, I&rsquom absolutely obsessed!
What&rsquos your favorite way to use pork in a fast, delicious meal? Comment below, and check out the Smithfield page for more recipe inspiration!
I make a similar preparation, but to answer to those who thought the recipe bland, add some grated parmesan, a dash of cayenne and paprika to the bread crumbs. This kicks up the flavor a good bit.
I have made this recipe twice in the last 2 wks.. easy and everyone loves it. makes a great presentation.
Super-yum! I needed a new pork chop idea. Simple, straightfoward, and sooooo tasty..this is going to be a summer- season staple.
I thought this recipe was just ok. The salad was very light and tasty, however the pork chops took a long time to make, and I did not feel that there was anything special about the taste.
Tried this back in March ✄ and wrote a review. Tried it again substituting pounded chicken breasts and still enjoyed it. Using panko and parmesan add crunch. Won't wait as long to make this next time.
Thought it was bland and tasteless
excellent and easy. Should be served with room temperature greens and dressing.
I changed the salad mixture somewhat. I seeded and diced ripe plum tomatoes. They were marinated for 1 hour in a balsamic vinegar and oil dressing containing basil and parsley. I let them sit in the refigerator to chill during the marinade period for a contrast of tempatures when serving. I tossed this with the arugula. Fresh balls of mozzarella with the salad would be my next addition. Heavenly and LOW carb.
Excellent, the intructions to cook slowly in EVOO and butter created a beautiful golden crust. Suggest brining he pork first to tenderize and adding grated fresh parmesan to the panko for flavor. Could pass for veal once brined.
Easy, quick and delicious. The arugula salad was great! Such a simple dressing, but really, really good.
I have prepared countless recipes from this site with wonderful results. This one is so easy, fresh, and very tasty. Served with good bread and gave everyone two chops.
The whole family loved it. It was delicious and easy (my four year old prepared the chops!
Echoing others . so simple, so delicious. Will certainly make again. It's hard to argue with a quick meal like this one that looks so polished and professional. I particularly like the simplicity of the dressing on the greens.
I would never have believed something so simple could be so delicious! The pork was amazingly tender and moist. The simple salad was the perfect accompaniment. Can't wait to make it again.
This was a lovely meal, and I just added some rice and french bread. I think the pork chop by itself would be abit bland, but it went very well with the arugula salad. I'll definately make it again.
- 2 bone-in pork chops (about 2 pounds total), fat caps trimmed
- Kosher salt and freshly ground pepper
- 1 cup unbleached all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 tablespoons thinly sliced shallot (from 1 small)
- 1/2 cup distilled white vinegar
- 1 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup packed fresh parsley leaves
- 1/4 cup packed fresh dill leaves
- 3 radishes, thinly sliced (about 1/2 cup)
- Flaky sea salt, such as Jacobsen, for serving (optional)
Working with one chop at a time, pound pork between two pieces of plastic wrap with a meat mallet to between 1/4 inch and 1/2 inch thick. Season generously with kosher salt and pepper. Place flour, eggs, and panko in separate shallow dishes (such as pie dishes). Season all three with kosher salt and pepper. In a small bowl, toss shallot with 1 tablespoon vinegar and a pinch of kosher salt.
Heat oil in a large cast-iron skillet over medium. Dredge 1 pork chop lightly in flour, then egg mixture, letting excess drip off. Coat evenly with panko. When oil is hot (a piece of panko should sizzle in skillet) but not smoking, carefully lay breaded chop in oil. Cook, undisturbed, until evenly golden brown, 4 to 5 minutes (if browning too quickly, reduce heat to medium-low). Flip and continue to cook until second side is deep golden brown, 4 to 5 minutes more. Transfer to a wire rack set inside a rimmed baking sheet season with kosher salt. Repeat with second chop.
Remove skillet from heat and pour out all but 3 tablespoons oil. Stir in remaining 7 tablespoons vinegar, return to medium-high heat, and cook, swirling occasionally, until liquid has almost evaporated, 2 to 3 minutes. Slice pork and return to skillet spoon pan sauce over top and remove from heat. Toss shallot mixture with herbs, radishes, and a drizzle of oil. Season with kosher salt and pepper. Scatter salad over pork and serve, topped with flaky salt.
Pork Milanese with Cucumber Yogurt from On the Line, a Cookbook to Benefit Restaurant Workers
If you&rsquore anything like us, there&rsquos a gaping hole in your life (or stomach) now that dining out is on hold. And if you, like us, wish there was something you could do to help the countless restaurant workers affected, friend, there is! On the Line is an upcoming digital cookbook that features recipes from 30 of our favorite restaurant chefs from across the country (from spots like Crown Shy, Gramercy Tavern, Lilia and more), and all of the proceeds will benefit the LEE Initiative&rsquos Restaurant Workers Relief Program, as well as the contributing chefs.
You can pre-order the e-book starting today, but as a sneak peek, we&rsquore sharing this pork Milanese recipe from sous chef Tyler Kenny of the Brooklyn, New York restaurant Hart&rsquos.
&ldquoPork Milanese is a special dish at Hart&rsquos,&rdquo Kenny writes, &ldquothat could very well be seen as a staple on the menu because how much we like to work with it. Whenever I make an herby dip, I like to use the herb stems since they hold so much flavor. This is one of those dips that is very versatile. For instance, I love the spice that builds from the garlic in the yogurt, so sometimes I go crazy and do five cloves of garlic instead of two or three!&rdquo
Go ahead, use five cloves. You&rsquore staying in, right?
Excerpted with permission from On the Line, by Elena Besser, Jackson Cook and Graham Burns, May 2020.
3 cups whole milk Greek yogurt
1 bunch fresh dill, finely chopped
1 bunch chives, finely chopped
4 spring onions, thinly sliced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper, to taste
4 pieces boneless pork chop (center cut, about 2 pounds)
½ cup canola oil, for frying
2 tablespoons extra-virgin olive oil, optional
1. Peel and cut the cucumber in to ½-inch bite-size pieces, then place in a colander and sprinkle with the teaspoon of kosher salt. Set aside until the cucumber pieces have released some moisture, tossing occasionally, 13 to 15 minutes. Pat dry with a kitchen towel to remove any excess moisture.
2. In a large mixing bowl, combine the Greek yogurt, dill, chives, spring onions, lemon zest and lemon juice. Using a microplane, grate in the garlic. Fold in the cucumbers. Adjust the seasoning with kosher salt and freshly ground black pepper and set aside at room temperature until ready to serve.
3. Using a high-speed blender or food processor, blitz the Panko breadcrumbs until finely ground, about 5 minutes for a blender, and about 10 minutes for a food processor.
4. Working with one piece of pork at a time, place the pork between two pieces of plastic wrap and use the flat side of a meat tenderizer to pound from the center of the pork to the outside, pounding out each pork chop until it&rsquos about ¼-inch thin.
5. Set up your dredging station. Gather three pie pans or shallow bowls and a parchment lined baking sheet. In the first pan, place the flour and season with kosher salt and freshly ground black pepper. In the second pan, add the eggs and scramble using a fork or whisk. In the final pan, add the panko.
6. Working in batches, coat both sides of the pork chop with flour, egg and panko, taking care to make sure the pork is fully covered with panko. Repeat for all four pieces. Once breaded, set the pork chops aside on the baking sheet.
7. In a large cast-iron skillet, heat the canola oil over medium-high heat until hot, about 5 minutes. Test to see if the oil is hot enough by dropping in a piece of Panko. If it starts to fry, it&rsquos time to cook the pork.
8. Working in batches, carefully add the pork to the skillet and cook over a medium-low heat until golden brown and crispy, continuously moving the pork with tongs to ensure even frying, about 5 minutes per side. Set aside, on a rack or paper towel-lined baking sheet to drain the excess oil, and immediately season with kosher salt on both sides.
9. Once all the pork chops are fried, you can either slice the pork Milanese into strips for a family style meal or keep the chops whole and plate them individually. Give the cucumber yogurt a good stir before plating the pork with a generous serving of cucumber yogurt. If you&rsquod like, make a well in the center of the yogurt and drizzle with additional olive oil. Top the pork and yogurt with additional chives, dill and freshly ground black pepper.
Substitutions: If you don&rsquot have a Japanese cucumber, any cucumber will work. We recommend Persian cucumbers or seedless cucumbers. If you use a regular cucumber you will want to take the seeds out of the center before cutting and only let sit in salt for about 10 minutes. The herbs for this yogurt are very versatile. Parsley, tarragon, fresh oregano would all work really well in here. If you can&rsquot find spring onions you can easily swap for scallions, shallots, or half a yellow onion, finely diced.
Optional Garnish: Whole herbs, salad greens or pea shoots are great additions to this dish.
Note: The cucumber yogurt will keep up to 4 days in the refrigerator. The fried pork will keep for 1 day in the refrigerator. This recipe yields a good amount of cucumber yogurt to spread on leftover pork sandwiches or use as dip for crudités.
- 1 ¼ pounds pork tenderloin, cut into ¾-in.-thick medallions (about 15 slices)
- 1 ½ teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 2 large eggs, lightly beaten
- 1 ½ cups panko breadcrumbs
- 1 ½ ounces Parmesan cheese, grated (about ⅔ cup)
- 8 tablespoons olive oil, divided
- 12 ounces green beans, trimmed
- 4 cloves garlic, thinly sliced
- 2 pints cherry tomatoes
- ¼ cup fresh basil leaves
Place 1 pork slice at a time between 2 pieces of plastic wrap. Pound with a meat mallet or heavy skillet to about ⅓ inch thick. Repeat with remaining pork. Season pork on both sides with ½ teaspoon each salt and pepper.
Place eggs in a shallow dish. Mix panko and cheese in a separate shallow dish. Working with 1 cutlet at a time, dip into eggs and turn to coat, letting excess drip off. Dredge cutlets in panko mixture, pressing to adhere. Transfer to a baking sheet.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add as many cutlets as will comfortably fit and cook until golden on both sides, 1 to 2 minutes per side transfer to a wire rack set over a rimmed baking sheet. Repeat with 2 tablespoons oil and remaining cutlets.
Meanwhile, heat 1 tablespoon oil in a separate skillet over medium-high. Add green beans and ½ teaspoon salt cook, tossing, until tender, about 5 minutes. Transfer to a plate. Add remaining 3 tablespoons oil to skillet. Reduce heat to medium and add garlic. Cook, stirring often, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until they burst, about 5 minutes. Continue to cook, stirring occasionally, until thickened, 5 to 7 minutes stir in basil and remaining ½ teaspoon salt and ¼ teaspoon pepper. Serve cutlets with green beans. Top with tomatoes.
Pork Milanese with Lemon Parmesan Arugula.
Welcome to my new favorite dinner for 2021… pork milanese!
I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite.
I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever eaten – and we’ve all been freaking out over it!
My mom was the queen of pork chops when I was growing up. She made them once a week or every other – they were my favorite meal she made on weeknights. They were so tender and fall-apart delicious. It’s been tricky to try and master them! While this recipe isn’t anything like the one she made when I was growing up, it’s definitely delish and a great way to make wonderful pork chops for a weeknight meal.
I mean, we all get bored of chicken every now and then, right?!
Now yes, I DO have a similar recipe that I use for chicken – my crispy parmesan chicken and arugula is easily one of the most made meals here on the site. It’s so easy, so delicious, so filling and light at the same time. I love making it when we may have had a bigger lunch or we’re just not starving for dinner. Everyone is always surprised at how flavorful it is. Love it.
The key to make this pork absolutely wonderful is to not overcook it. Not at all! I do it all in the skillet – not in the oven – and I highly, highly suggest you use a meat thermometer so you know when it is done! I find that it usually takes 3 to 4 minutes of pan-frying on both sides – and that’s all it needs.
The outsides are crispy and wonderfully crunchy.
The insides are juicy and flavorful and tender.
Much like the crispy parmesan chicken recipe I mentioned above, I like to serve this with some lemon arugula topped with parmesan. It’s such a simple salad but one that is refreshing, crisp and has a bit of a peppery bite from the arugula. It complements the pork so well too.
Of course my favorite part is that it comes together in about 30 minutes!
It ridiculously flavorful and such a great meal to add to the new year rotation!
Pork Chop Milanese Recipe - Recipes
Place the pork chops on a cutting board between two pieces of wax or parchment paper and using the flat side of a mallet, pound them into larger pieces about a half inch thick.
Whisk the eggs and the cream as if you were making an omelet and pour this well beaten mixture into a deep dish big enough to handle the size of each chop. Usually I prefer a square baking dish with a depth of about 2 to 2 ½ inches.
Dip both sides of the chop in the egg mixture, coat with the bread crumbs and set aside.
In a large sauté pan large enough to hold all the pork chops, pour the extra light olive oil and cook over high heat until it starts to sizzle. If you do not have a pan that is big enough for all the pork chops use two pans side by side and place in each pan. Halve the olive oil between the pans.
Add the pork chops to the oil in the pan, lower the heat to medium and cook for three minutes per side.
Place the chop in a serving dish and serve with a side of onion and mozzarella salad and some of Maureen’s farro.
- 4 Bone-in Pork Rib Chops
- 1 Cup All-purpose Flour
- 4 Large Eggs
- 2 Cups Panko Breadcrumbs
- 1/2 Cup Grated Parmesan Cheese
- Salt & Pepper
- 2 Tablespoons Finely Chopped Fresh Parsley
- 3 Tablespoons Unsalted Butter
- 3/4 Cup Olive Oil, Divided
For The Sauce:
- 1/3 Cup Lemon Juice
- 1/2 Cup Chopped Mostarda (See Notes Above)
- Salt & Pepper
- 1 Tablespoon Fresh Mint
- 1 Tablespoon Calabrian Chili Pepper Sauce or 1/2 Teaspoon Dried Chili (Otional)
Pork Milanese with Cacio e Pepe Spaghetti
Recipe from the National Pork Board
Yield: 4 Servings
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
For the Pork Chops:
4 New York pork chops, cut about ¾ inch thick
¾ cup Italian-seasoned dried bread crumbs without cheese
Olive or vegetable oil, for frying
Chopped parsley, for garnish
For the Cacio e Pepe Spaghetti:
8 ounces spaghetti
½ cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
½ cup freshly grated Pecorino Romano cheese or more Parmesan
1. Make the pork Milanese: Preheat the oven to 200°. Line a large rimmed baking sheet with a wire rack.
2. One at a time, place the pork between two 1-gallon plastic storage bags. Using a flat meat pounder or a rolling pin, pound the pork until it&rsquos wider and flatter, about ⅓ inch thick.
3. Spread the flour in a shallow, wide bowl. Beat the eggs in a second bowl and spread the bread crumbs in a third bowl. Coat each pork chop in flour, shaking off the excess, dip in the egg and then coat with bread crumbs. Place on another baking sheet and let stand 5 minutes to set the coating.
4. In a skillet, pour enough oil to come about ⅛ inch up sides of the pan. Heat over moderately high heat until the oil shimmers. Working in 2 batches to avoid crowding, add the pork and cook, adjusting the heat so the pork does not burn, until the underside is golden brown, 2 to 3 minutes. Flip the pork and cook until the other side is golden brown, 2 to 3 minutes more. Transfer to the wire rack and keep warm in the oven while cooking remaining pork.
5. Meanwhile, make the cacio e pepe: Bring a large pot of salted water to a boil over high heat. When the second batch of pork is in the skillet, add the spaghetti to the water and cook according to the package directions. Scoop the pasta out, reserving ⅓ cup of cooking water and discarding the rest.
6. Drain the spaghetti and return it to the pot. Add the cheeses and pepper. Mix well, adding enough of the cooking water to make a creamy sauce. Transfer the pork and pasta to dinner plates. Sprinkle with chopped parsley and serve hot with lemon wedges.