Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
You don’t need to sacrifice flavor for an easy dinner; in fact, this Pork Milanese can be made with staple ingredients you probably already have in your kitchen.
Milanese may sound fancy, but it’s simply a style of cooking that involves dredging a thin piece of meat in flour, eggs and breadcrumbs for frying.
As you’ve probably guessed, this recipe features thin pieces of Heinen’s CARE Certified pork chops, but the Milanese method can be used on any protein you prefer including beef, chicken and even veal.
Pork chops are perfect for this recipe because they’re a cost-effective cut that feels familiar and always tastes delicious, especially when they come from Heinen’s. Raised on family farms in Pennsylvania by expert farmers who are committed to premium quality, all of Heinen’s pork is CARE Certified, which guarantees that their product is the best on the market in terms of taste, tenderness and animal welfare.
Made in 30-minutes using only a handful of everyday ingredients, serve this Milanese for dinner and it’s guaranteed to be requested a million times over!
- Cook time:
- Prep time:
- Total time:
- 2 Heinen’s CARE Certified center cut pork chops
- 1 cup all-purpose flour
- 3 large Heinen’s cage free eggs
- 1 ½ cups Heinen’s breadcrumbs
- 2 cups Heinen’s spring mix lettuce, packed
- 1 cup cherry tomatoes, halved
- ¼ cup red onions, thinly sliced
- ¼ cup Heinen’s grated 24-month aged Parmigiano Reggiano
- Juice of ½ lemon
- Vigeo Gardens microgreens
- Heinen’s olive oil
- Place a pork chop on a large piece of plastic wrap on a cutting board. Fold the plastic wrap to completely cover the pork chop.
- Using a mallet, gently pound the pork until it is about a ¼-inch thick and about 8-9 inches in diameter. Repeat the process with the other pork chop. Set aside on a plate.
- In a large shallow bowl, whisk together the flour, salt and pepper until combined. Set aside.
- In a separate large shallow bowl, whisk together the eggs, salt and pepper until combined. Set aside.
- In another separate large shallow bowl, whisk together the breadcrumbs, salt and pepper until combined. Set aside.
- Take one of the pork chops and dredge it in the flour on both sides.
- Add it to the whisked egg bowl and coat it evenly on both sides.
- Add it to the breadcrumbs and press down until completely coated on both sides. Set aside and repeat the process with the remaining pork chop.
- Add enough oil to a medium-size nonstick skillet over medium heat so that it completely coats the bottom of the pan.
- Add the pork chop and cook it for 3-4 minutes per side, or until golden brown and cooked throughout. Repeat the process with the other pork chop.
- Transfer the pork to a plate or platter and top with the spring mix, sliced onions, tomatoes, Parmigiano Reggiano, lemon juice, a drizzle of olive oil and microgreens. Serve.