A spicy arugula and tomato salad makes this pork Milanese the perfect light summer entrée, something that can easily serve as a one-dish meal (a piatto unico, as it’s known in Italy).–Mario Batali
LC Whack! Whack! Whack! Note
This recipe instructs you to start with a plump pork chop then pound it into satisfying and satiating submission. This is not only essential so that the pork cooks evenly, it’s quite cathartic in terms of venting your frustrations. Just grab a meat mallet, rolling pin, or cast-iron skillet and start whacking away. If you’re the nonviolent sort, you could attempt to sweet talk your butcher into doing this for you. (Uh, have we mentioned lately how important it is to cultivate a loving relationship with your butcher?!) But seriously, it’s so simple, you can just do it yourself. And after you whack the pork into submission, the only trick, according to Mario Batali, is to cook the chops slowly over even, medium heat so they cook through without burning the bread-crumb crust.
Pork Milanese Recipe
- Quick Glance
- Quick Glance
- 30 M
- 30 M
- Serves 4
IngredientsEmail Grocery List
Recipe Testers Reviews
These pork chops were really great, with a crisp, golden coating that wasn't at all greasy or heavy. I halved the recipe to make just 2 servings, and I found that 1 large egg was more than enough, rather than 1 extra large one, though the amount of bread crumbs was exactly right. The simplicity of the salad is lovely to look at and accompanies the pork well. This recipe is really easy to follow, not too time-consuming, and has cured me of my fear of breading and frying once and for all.
I loved everything about this recipe. It was quick and easy. It was very economical. The taste was fresh and clean. And the contrasts in textures, flavors, and temperatures made each bite come alive. There was the hot crispy breaded pork, the peppery arugula, and the amazingly fresh and flavorful tomatoes. Fresh lemon juice, squeezed over the meat, put it over the top. I had sampled fresh tomatoes at the farmers' market, and the heirlooms were tasting much better than the teardrop/grape/cherry tomatoes, so I used a selection of heirlooms, cut into small chunks, in place of the halved small tomatoes. I also used panko crumbs because I forgot to buy bread. The panko worked perfectly as a breading. Whether you call it milanese or schnitzel, I love dishes like this. I really like the fresh notes that the arugula and tomatoes add to the dish. It makes it seem much lighter than other breaded and fried cutlets. I can't wait to make this again.
This pork Milanese recipe is the perfect combination of buttery/crisp and peppery/lemony. The salad complements the pork beautifully and makes you feel slightly virtuous while eating a piece of golden-fried meat. The only time-consuming aspect is making and toasting your own breadcrumbs. If you had them on hand, this recipe would be a snap.
This pork Milanese recipe is exactly why I love Mario Batali so much. It's uncomplicated, easy to prepare, and delicious. The only (slight) problem I encountered with this recipe was the breading getting a little oily. Because the heat wasn't that high (so as to not burn the bread crumbs), the breading had a chance to absorb the oil. However, the lemon juice used in the dressing cut through that richness. I ended up using baby heirloom tomatoes (all shapes and sizes) for the recipe. Looking forward to trying this recipe with chicken breast next time!
Oh, I can't tell a lie. I find that most recipes by Mario Batali are delicious. But you never know, so I tried this one. It, too, is a keeper. The pork was tender and flavorful (I used local, organic pork), and the tomatoes were heirloom, which made a huge difference in flavor. It was beautiful on the plate and even more delicious in my mouth. Perfect for your family and equally perfect for company.