Our culinary journey through Italy continues and today, we find ourselves in the chic and sophisticated city of Milan. Known as a global capital of fashion and design, Milan is also famous for its high-end restaurants and classic Italian dishes, one of which we’re going to recreate in our own kitchens today: Milanese Breaded Pork Chops.
Milanese Breaded Pork Chops, also known as Cotoletta alla Milanese, is a classic Milanese dish that features a bone-in pork chop, breaded and pan-fried to perfection. It’s a simple and hearty dish that showcases the elegance of Italian cuisine, with its focus on quality ingredients and clear, robust flavors.
This dish is traditionally made with veal, but pork is a common and delicious alternative that’s more accessible and budget-friendly. The key to a great Cotoletta alla Milanese is the quality of the meat and the crispiness of the breadcrumb coating.
So, without further ado, let’s embark on our culinary journey to Milan and bring the taste of this stylish city to our tables with these Milanese Breaded Pork Chops.
Cotoletta alla Milanese (Milanese Breaded Pork Chops)
Ingredients
- 4 bone-in pork chops
- 125 g flour
- 2 large eggs
- 200 g breadcrumbs
- 120 ml frying oil e.g. peanut or rapeseed oil
- salt and pepper
- lemon wedges for serving
Instructions
- First, prepare the pork chops. Using a meat mallet, gently pound the pork chops to a thickness of about 1/2 inch (1.3cm). Season both sides of the pork chops with salt and pepper.
- Set up your breading station with three shallow dishes. In the first dish, place the flour. In the second, beat the eggs. In the third, place the breadcrumbs.
- Dredge each pork chop in the flour, shaking off any excess. Dip it in the beaten eggs, making sure it's fully coated. Finally, coat the pork chop in the breadcrumbs, pressing gently to make sure the breadcrumbs adhere to the meat.
- In a large skillet, heat the oil over medium-high heat. When the oil is hot, add the breaded pork chops. Cook until golden brown and crispy, about 5-7 minutes per side, depending on the thickness of the chops.
- Once cooked, transfer the pork chops to a paper towel-lined plate to drain any excess oil.
- Serve the Milanese Breaded Pork Chops hot, with lemon wedges on the side.
And there you have it, Cotoletta alla Milanese, a classic Milanese dish that’s simple, hearty, and absolutely delicious. Until our next culinary adventure, buon appetito!