Pork Milanese is really quite simple to make. Season pork chops, dip into flour then egg and finally into seasoned breadcrumbs. After about 10 minutes in a skillet, the pork will be tender and juicy and the crust crisp and golden brown. We love adding a generous squeeze of lemon to the pork just before serving, it livens everything up. I’m also partial to serving the pork with a simple green salad. Any green will work. If it is in season, arugula is excellent. I just whip up a simple dressing of lemon juice, zest, mustard and olive oil. It’s my go-to dressing for salads. Recipe updated, originally posted February 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne Salt and fresh ground black pepper 1/2 cup all-purpose flour 2 large eggs 1 cup bread crumbs or more as needed 2 tablespoons Herbs du Provence or Italian seasoning 1/4 cup olive oil, plus more as needed 1 large lemon 1 teaspoon Dijon mustard Extra-virgin olive oil Salt and fresh ground black pepper 2Set up a breading station. Three baking dishes or wide bowls are helpful for this. To one dish, stir the flour with a generous pinch of salt and 4 to 5 grinds of black pepper. In the second dish, whisk the eggs until well blended. In the third dish, mix breadcrumbs with another generous pinch of salt and the dried herbs. 3Season the pork chops on both sides with salt and pepper then dip each chop into the flour, shaking off any excess flour then into the beaten egg, allowing the excess to drip off, and finally dredge the chops in the seasoned bread crumbs and place onto a clean plate. 2Meanwhile, make the salad. Use a microplane or zester to zest the lemon then add to a large salad bowl along with the juice from half of the lemon, mustard and a pinch of salt. While whisking, stream in about 3 tablespoons of olive oil. Taste then adjust with more salt. Add the lettuce to the bowl and gently toss until coated with the dressing. 3Serve pork alongside the salad with a few grinds of black pepper and a squeeze of lemon juice from remaining half of lemon on top.
