Italian🥩 Meat

Pork Scallopini Milanese

Name: Pork Scallopini Milanese
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 boneless pork loin chops; 2 tbsp kosher salt; 2 tbsp brown sugar; 4 garlic cloves; water; all-purpose flour; eggs; panko breadcrumbs; Parmesan cheese, grated; salt; black pepper; garlic olive oil; fresh lemon; Sicilian lemon white balsamic vinegar; arugula; 2 tomatoes, chopped; red onion, chopped

⏱ 135 min🍽 Serves 6

This Pork Scallopini Milanese proves that an inexpensive pork loin chop can taste like a much more costly cut. The secret is a short brine that keeps the pork juicy after it is pounded thin, breaded, and cooked until golden. Parmesan in the panko gives the crust extra flavor, while fresh lemon and a simple arugula salad keep everything bright. It is economical, elegant, and easy enough for any night of the week.

Adapted from a video by Chef Jean-Pierre

The Secret to Juicy Pork Milanese Every Time

Watch on YouTube

Ingredients

boneless pork loin chops6
kosher salt2 tbsp
brown sugar2 tbsp
garlic cloves4
water
all-purpose flour
eggs
panko breadcrumbs
Parmesan cheese, grated
salt

Steps

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1
Prepare the brine: combine kosher salt, brown sugar, smashed garlic cloves, and water in a container. Let the salt and sugar dissolve. This brine will help keep the pork moist.
2
Remove excess fat from the pork chops if desired. Place the pork chops in the brine and let them soak for about 2 hours.
3
Remove the brined pork from the liquid and pat it very dry with paper towels multiple times, ensuring the surface is completely dry to prevent the flour and breadcrumbs from becoming pasty.
4
Place each dried pork chop between plastic wrap and gently pound it with a meat tenderizer until it is evenly thin, about a quarter inch thick.
5
Pulse panko breadcrumbs in a food processor with grated Parmesan, salt, and black pepper. Pour the mixture into a shallow dish. Prepare separate shallow dishes with flour and beaten eggs.
6
Dredge each pork chop in flour, shaking off excess. Dip into beaten egg, ensuring full coverage. Finally coat with the panko-Parmesan mixture, pressing gently so it adheres evenly. Check for any bare spots and touch them up if needed.
7
Heat garlic olive oil in a skillet to 365°F (you'll know it's ready when the oil starts to shimmer and move slightly). Carefully place the breaded pork into the hot oil, away from yourself to avoid splatters.
8
Fry until the first side turns golden brown and crispy. Using a spatula, carefully flip the pork without disturbing the crust. Fry the other side until golden brown.
9
If needed, place the fried pork in a preheated 375°F oven for a few minutes to finish cooking, until the internal temperature reaches 145°F to 155°F. Alternatively, if both sides are nicely golden and the meat is cooked through, serve immediately.
10
Prepare a simple salad: combine arugula, chopped tomatoes, and chopped red onion in a bowl. Add a pinch of salt and black pepper.
11
Make a lemon vinaigrette: squeeze fresh lemon juice and combine with Sicilian lemon white balsamic vinegar and garlic olive oil. Mix gently without fully emulsifying, as arugula is delicate and will wilt under a heavy dressing.
12
Serve: place the fried pork scallopini on a plate, drizzle with lemon juice, and top with the arugula salad. Serve immediately.

Pork Scallopini Milanese

Ingredients

Steps

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