Crispy Pork Milanese with Arugula Salad
My Crispy Pork Milanese features ultra-thin, golden-brown pork cutlets—crackling panko crust on the outside, tender and still-juicy within—topped with a lemony, peppery arugula salad with crisp fennel. It’s the Italian answer to schnitzel, and it’s an absolute weeknight hero: fast, flavorful, and impossibly crunchy.
Servings: 2 servings
Calories: 789kcal
Equipment
Plastic wrap or parchment paper
Meat mallet or rolling pin
3 shallow pans for breading
Optional: rimmed baking sheet with wire rack
Ingredients
For the Pork Cutlets
- 2 boneless pork chops, see note below
- ½ cup all-purpose flour
- Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ¼ cup Parmesan, grated
- 1 Tbsp sage, finely chopped
- Neutral oil, such as grapeseed or sunflower oil
- Flaky sea salt
For the Fennel Salad
- 1 large fennel bulb
- 2 cups baby arugula
- ¼ cup Parmigiano Reggiano, shaved
- 2 Tbsp extra virgin olive oil
- 1 tsp lemon zest, from ½ medium lemon – cut into wedges for serving once zested
- ½ tsp kosher salt
- Freshly ground black pepper
Instructions
- Pound out the pork chops. Place pork chops between two sheets of plastic wrap or parchment paper, then use a meat mallet or rolling pin to pound them to an even thickness of about ¼ inch.
- Cut the fennel. Preheat an oven to 350°F (177°C). Trim fennel by removing stems and fronts (reserve ¼ cup), then discard any tough outer layers. Halve the bulb, remove the core with a paring knife, then thinly slice into ¼-inch half moons. Place in ice water.
- Setup 3 shallow pans for breading. In the first, mix ½ cup all-purpose flour with 1 tsp kosher salt and ¼ tsp black pepper. In the second, whisk 2 eggs. In the third, combine 1 cup panko breadcrumbs, ¼ cup grated Parmesan, 1 Tbsp chopped sage, and ½ tsp kosher salt.
- Heat oil. Heat a few tablespoons of olive or vegetable oil in a large skillet over medium-high heat. Use enough oil to coat the bottom in an even layer, about ⅛ inch - ¼ inch deep, depending on the size of your pan.
- Dredge the cutlets. Dredge each cutlet in the flour mixture, coating both sides and shaking off excess. Dip into the eggs, turning to coat, then let excess drip off. Press into the panko-mixture, ensuring all sides are well coated.
- Pan fry the cutlets in hot oil, working in batches if needed. Cook for 3-4 minutes per side, until golden brown but not burned.
- Finish in the oven for 6-8 minutes, or until fully cooked through. The pork should reach an internal temperature of 145°F (63°C), but remember the temperature will continue to rise as it rests. If you’re cooking larger portions, transfer cutlets to a wire rack set over a baking sheet before baking.
- Make the salad. Drain fennel, then toss with 2 cups arugula, ¼ cup shaved Parmesan, 2 Tbsp extra virgin olive oil, 1 tsp lemon zest, ½ tsp kosher salt, and a little black pepper in a mixing bowl.
- Finish, then serve! Plate pork cutlets, sprinkle with flaky sea salt, then top generously with fennel salad. Garnish with a few of the reserved fennel fronds, then serve with lemon wedges.
Notes
- If pork chops are very thick, feel free to cut them in half lengthwise, then pound out into 4 cutlets.
- Make-ahead: Pound and bread cutlets up to 6 hours in advance; refrigerate on a parchment-lined tray, loosely covered.
- Leftovers: Cool completely, then store cutlets in an airtight container for up to 3 days.
- Reheat: 425°F oven or air-fryer for 6-8 minutes revives the crust; add salad fresh.
- Freezing: Breaded, uncooked cutlets freeze well (layer parchment between). Fry straight from frozen, adding 1-2 minutes per side.
Nutrition
Calories: 789kcal | Carbohydrates: 56g | Protein: 54g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 276mg | Sodium: 1443mg | Potassium: 1257mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1077IU | Vitamin C: 18mg | Calcium: 483mg | Iron: 6mg
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