Crispy Milanese Pork with Warm Arugula Salad: Try the recipe

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When you’re craving Italian food, you don’t need to book it into the nearest restaurant to satiate your cravings.

“Pork Milanese is a classic Italian dish made by scraping thin slices of pork in eggs and seasoned breadcrumbs, then frying until crispy,” says Grace Vallow, creator of the recipe blog “The Milanese is one of the easiest Italian cooking techniques – like chicken parmigiana, pork Milanese is an easy, crowd-pleaser, traditional Italian dish (for adults and children alike).”

The arugula salad that Vallo pairs with this dish requires only a few ingredients and is a great accompaniment to the richness of the main course.

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“Heating some cherry tomatoes, chopped parsley, and chopped garlic with olive oil and poured lemon juice over arugula makes the perfect warm arugula salad,” she says.

Crispy Pork Milanese with Warm Arugula Salad by Grace Vallow from

Makes 2 servings

Preparation time: 30 minutes

Cooking time: 15 minutes


Pork Milanese

Pork chops, thinly sliced ​​1-1½ pounds, pounded to an inch thick

All-purpose flour cup

1 cup panko breadcrumbs

¼ cup finely grated Parmesan cheese

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2 large eggs, lightly whisked

½ cup extra virgin olive oil

Half a teaspoon of lemon zest,

Salt and pepper to taste

Lemon wedges for serving

Try this Pork Milanese recipe for your next meal! (Sophistically Vallo)
( (Grace Vallow))

warm arugula salad

5 ounces arugula

10 ounces cherry tomatoes, cut in halves

1 cup flat-leaf Italian parsley, chopped and packed

2 garlic cloves, peeled and sliced

½ cup extra virgin olive oil

½ lemon juice

Salt and pepper to taste

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Pork Milanese

  1. In a medium bowl, combine panko, Parmesan, lemon peel, salt, and pepper.
  2. Make an assembly line, with a bowl of flour, a bowl of lightly scrambled eggs, a bowl of seasoned panko, and a large plate or tray to put the breaded ham in.
  3. Dust a piece of pork with flour, discarding excess flour. Then dip the pork chop completely into the egg, discarding any excess. Then coat the pork loin generously in breadcrumbs. Place the breaded pork on the tray and repeat with the remaining pieces.
  4. Heat a large frying pan with ½ cup olive oil over medium heat for 5 minutes. When the pan is preheated, add the pork in a single layer (you may need to fry in 2 batches).
  5. Let the slices cook for 3 minutes. Faces. Leave to cook for an additional 3 minutes. Both sides should be golden brown and crunchy, and the inside should register at least 145 degrees Fahrenheit (higher is fine and won’t dry out!).
  6. Repeat the process in successive batches, adding 2 tablespoons of olive oil in each new batch.

warm arugula salad

  1. While the last batch is cooking, add olive oil, lemon juice, garlic, salt, pepper, cherry tomatoes, and parsley to a medium skillet or saucepan over medium heat. Allow the oil to simmer, then stir all the ingredients for 1-2 minutes until the tomatoes are warm and starting to blister.
  2. Pour the mixture over the watercress in a separate large bowl. Stir and serve with crispy pork and lemon wedges.

This original recipe is owned by and shared with Fox News Digital.


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