Pork Milanese with Arugula and Tomatoes

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Pork Milanese with arugula and tomatoes can be on your table in minutes! Tender pork chops coated with a crispy parmesan panko crust are nestled on a bed of greens in this simple and satisfying weeknight meal.

Do you have a dish or two that you never tire of (hint, mine is pork milanese), if it’s on the menu you always want to order it and if you don’t (because you’re trying so hard not to be boring and predictable) you regret it the minute the food is served?

Or that dish that your family requests again and again and again and happily eats in silent bliss even though they’ve had it the week before and the week before that?

Well, this is the marriage of both of those dishes for me…my Italian restaurant go-to meets my family’s number one. Say hello to my version of PORK MILANESE.

So what does Milanese mean?

Milanese refers to a meat (usually chicken, veal, or pork) coated with flour and/or bread crumbs and browned in hot oil or butter. The meat is usually pounded thin and often served with a squeeze of lemon and a simple salad alongside.

I love the simplicity of the tender meat and crunchy crust, especially if paired with a bright and simple salad of peppery greens and juicy tomatoes.

But man oh man, I’ve also had Pork Milanese gone wrong, usually the result of overcooking the protein and making it tough and chewy. Well, not today!

So, how do we achieve a tender, juicy pork chop?

Well, I have a little ace up my sleeve today and it’s inspired by my family’s most requested, hands down favorite…easy breaded chicken breasts (aka Max’s chicken). The secret is buttermilk.

That’s right, I’ve blown off years of standard breading procedure training (flour/egg/breadcrumbs) in favor of a buttermilk marinade and then straight to the breadcrumbs.

The buttermilk marinade not only makes these crazy delicious, it also acts as a tenderizer giving you a little extra wiggle room when you’re frying them up in the pan. A few hours in the marinade is enough, but if you’re a planner, overnight is even better.

Let’s make Pork Milanese

1. Use a mallet to pound the pork chops to 1/2 – 1/4 inch thickness.
2. Whisk together the ingredients for the buttermilk marinade.
3. Add the chops to the marinade, cover, and chill at least 3 hours or (even better) overnight.
4. Combine the panko and parmesan and dredge the chops until they are evenly coated.
5. Heat the oil until hot and saute the chops until they are golden brown, about 2-4 mins per side. SEASON WELL! Drain on paper towels.
6. Dress the greens and tomatoes with olive oil and lemon juice and serve!

Tips for success

• Be sure to take the time to pound these boneless pork chops somewhere between 1/2 inch and 1/4 thick. Pounding them thin assures that they cook quickly and evenly and it also helps to tenderize the meat by breaking down the connective tissues.
• The key to the perfect crust is hot oil! Just be sure to keep an eye on your flame. You’re looking for hot enough that these turn golden brown and cook quickly, but not so hot that they burn.
• Adjust the flame as necessary…depending on their thickness it should only take between 2-4 mins per side.
• Give these a quick drain after they cook on either a paper towel-lined plate or on a cooling rack. No one wants a pool of oil on their plate.
• Don’t forget to SEASON liberally with kosher salt. A sprinkle of salt goes a long way to enhancing the flavor.

So good, so quick, so simple. Serve with lightly dressed greens and tomatoes and you have dinner on the table in minutes, not hours. This is a weeknight dinner done right. And don’t be surprised when your family requests begs for these every week!

More Weeknight Go-To’s

• Creamy Pasta with Sausage and Mushrooms
• Chicken Breasts with Creamy Spinach Sauce
• Apple Cider Pork Chops
• Creamy Goat Cheese Pasta with Chicken and Mushrooms
• Sausage Sheet Pan Dinner with Cauliflower and Broccoli

5 from 1 vote

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Pork Milanese with Arugula and Tomatoes

Prep Time

30 mins

Cook Time

5 mins

Marinating Time

3 hrs

Total Time

3 hrs 35 mins

 

Pork Milanese with arugula and tomatoes can be on your table in minutes! Tender pork chops coated with a crispy parmesan panko crust are nestled on a bed of greens in this simple and satisfying weeknight meal.

Course: Main Dish, Quick Dinner

Cuisine: Italian

Keyword: pork milanese

Servings: 4 servings

Calories: 588 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 4 boneless pork chops, about 2 lbs
• 2 cups buttermilk
• 2 tsp Italian seasoning, dried
• 2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups panko bread crumbs
• 2/3 cup parmesan cheese, grated
• salt and pepper, to taste
• olive oil, for frying
• 3 cups baby arugula
• 1 1/2 cups grape or cherry tomatoes, halved
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 4 lemon wedges, for serving

Instructions

1. Place a pork chop in a large ziplock plastic bag and close. Lay the enclosed pork chop on a cutting board and pound until 1/2-1/4 inch thickness with a mallet. Repeat with remaining chops.

2. Whisk together the buttermilk, Italian seasoning, garlic powder, salt, and pepper. Add the pounded pork chops and turn to coat. Cover tightly or place everything in a large ziplock bag and refrigerate for at least three hours or overnight.

3. Toss the panko and parmesan cheese together in a shallow baking dish. Remove a pork chop from the marinade and shake lightly. Dredge in panko mixture until coated. Turn and coat the other side. Lay on a plate and repeat with the remaining chops.

4. Heat a couple tablespoons of olive oil in a large nonstick frying pan over medium high heat until very hot but not smoking. Place the pork chops in the pan (you will probably need to do this in two batches), being careful not to crowd the pan. Cook until golden brown on one side, about 2-4 mins and flip and finish cooking on the other side, about 2-4 mins more. Season each side with salt and pepper to taste.

5. Place the chops on a paper-towel lined plate or cooling rack to drain. Repeat with remaining chops.

6. Place the arugula and tomatoes in a medium bowl. Drizzle with olive oil and lemon juice and season with salt and pepper.

7. Serve the arugula salad on top or alongside the chops with a lemon wedge.

Recipe Notes

• Be sure to take the time to pound these boneless pork chops somewhere between 1/2 inch and 1/4 thick. Pounding them thin assures that they cook quickly and evenly and it also helps to tenderize the meat by breaking down the connective tissues.
• The key to the perfect crust is hot oil! Just be sure to keep an eye on your flame. You’re looking for hot enough that these turn golden brown and cook quickly, but not so hot that they burn.
• Adjust the flame as necessary…depending on their thickness it should only take between 2-4 mins per side.
• Give these a quick drain after they cook on either a paper towel-lined plate or on a cooling rack. No one wants a pool of oil on their plate.
• Don’t forget to SEASON liberally with kosher salt. A sprinkle of salt goes a long way to enhancing the flavor.

Nutrition Facts

Pork Milanese with Arugula and Tomatoes

Amount Per Serving

Calories 588 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 9g56%

Cholesterol 117mg39%

Sodium 1256mg55%

Potassium 1108mg32%

Carbohydrates 43g14%

Fiber 5g21%

Sugar 12g13%

Protein 45g90%

Vitamin A 1205IU24%

Vitamin C 68.6mg83%

Calcium 459mg46%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in June 2018 but was republished with step-by-step photos and tips in February 2023.