What’s better than a thin, crispy, pan-fried pork cutlet topped with a bright, peppery arugula and citrus salad. It’s a great combo. I’m already drooling over here thinking about it. And while you can certainly make this year round, now is the time to take advantage of all the incredible citrus that’s in season. I used some pink grapefruit and satsumas here, but use whatever citrus you have available. Oranges, pomelos, mandarins, Meyer lemons, go wild.
I typically like to make extra cutlets knowing I’ll have some leftovers, cause if I’m frying, even a shallow pan-frying situation like this, I would rather fry and clean up once. Plus, those cutlets will make a great sandwich the next day. Think Japanese katsu. Add some shredded cabbage and bulldog sauce. Perfection. Maybe a version with some broccoli rabe and sharp provolone? A slight variation on one of my fave sandwiches. The possibilities are endless. And, if pork just isn’t your thing, a fried chicken cutlet is a great alternative. The whole process is the same. Butterfly, pound, bread and fry.
For this version I used some store bought panko, but you can certainly make some fresh crumbs if you like. I used 1” center cut chops and butterflied them before pounding them out. Requires a little less brute force to get them as thin as possible, and I like a thin cutlet.
Jump to Recipe
I’m already drooling over here thinking about it.
Jump to:
- Time Breakdown
- Ingredients
- Instructions
- Expert Tips
- Frequently Asked Questions
- Storage Instructions
- Serving Suggestions & Variations
Overview
Transform simple pork chops into an elegant Italian-inspired meal with this easy to follow breaded pork cutlet recipe. This version of pork Milanese pairs crispy, golden-brown cutlets with a fresh citrus-arugula salad. No wonder this is such a classic dish with the combination of crunchy panko coating, bright, peppery salad and refreshing citrus if perfection. And the best part? It’s surprisingly easy to prepare at home.
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2
Ingredients to make Easy Pork Milanese
For the Pork Cutlets:
- Center cut pork chops – Butterflied and pounded thin for quick, even cooking.
- All-purpose flour – For the first step in our breading.
- Eggs – Binds all that delicious, crispy panko to the pork cutlets.
- Panko breadcrumbs – Japanese-style breadcrumbs that create an extra-crispy coating. You can also use homemade breadcrumbs too.
- Olive oil – These cutlets get pan fried, so no need for extra virgin olive oil here.
For the Citrus Salad:
- Arugula – Adds a fresh, peppery bite
- Grapefruit – Provides bright acidity and subtle bitterness
- Satsumas or Oranges – Or any other citrus you like and is in season.
- Onion – Red or white will work here
- Olive oil – For dressing the salad, extra virgin here is a good bet.
- Salt and pepper – obviously!
How to make Crispy Fried Pork Cutlets
- Prepare the Cutlets – Butterfly and pound pork chops to 1/4-inch thickness between parchment paper and season generously with salt.
- Bread the Meat – Set up breading station with flour, beaten eggs, and panko.Dredge cutlets in flour, then egg, then press firmly into panko.
- Cook the Cutlets – Pan-fry in olive oil over medium-high heat, 4-5 minutes first side. Flip and cook 2-3 minutes on second side until golden brown. Rest on a wire rack in warm oven (200-250°F) while cooking remaining cutlets.
- Assemble and Serve – Toss arugula, citrus segments, and onion with olive oil and seasonings. Plate cutlets and top with salad.
A few tip on making these crispy pork cutlets
- Use a meat mallet to pound cutlets evenly for consistent cooking. You want them thin.
- Press panko coating firmly onto the meat to ensure it adheres well. I like to try and pack on as much brading as I can, I love that crunch!
- Make sure your oil is hot. That way your cutelts will be nice and crsip and not oily.
- Don’t overcrowd the pan – cook in batches if you need to.
- Season immediately after frying with flaky salt.
Frequently Asked Questions about Easy Pork Milanese
What is Pork Milanese?
Pork Milanese is an Italian dish of breaded and fried pork cutlets. It’s similar to schnitzel but typically thinner and often served with a light salad right on top.
What’s the difference between Pork Milanese and Schnitzel?
While both are breaded cutlets, Milanese is typically thinner, uses olive oil instead of butter, and is often topped with a salad. Schnitzel is traditionally made with veal, though pork versions are common.
What should I serve with Pork Milanese?
While this recipe includes a citrus arugula salad, and I genrally think this is a full meal itself, you can also certianinly serve it with soem roasted potatoes, a side of pasta and even some roasted or steamed veggies.
Storage Instructions for crispy pork cutlets
Store cooked pork Milanese in the refrigerator
Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. To Reheat cutlets, place them in a preheated oven at 350°F oven until warmed through to maintain crispiness
Store Salad
Store the salad ingredients separately and assemble just before serving.
Freeze Cooked Pork Cutlets
You can also freeze these cutlets if you want. I would recommend cooking them all teh way, letting them cool to room temp and tighlty wrapping them in plastic or an airtight containter to freeze. Then heat in 400F oven untill hot in the center and crisped again on teh outside. Depending on how thick your cutelts are this may take 10-20 minutes, check every 5 minutes.
A few Variations to try
- Try chicken breasts instead of pork for chicken Milanese
- Substitute veal for a traditional Italian variation
- Add parmesan cheese to the breadcrumb mixture for extra flavor
- Switch up the salad with different citrus fruits or seasonal greens
- Serve with a side of marinara sauce for dipping
- Add capers or preserved lemon to the salad for extra brightness
A few other crispy cutlet recipes you might like:
Chicken Cutlets With Arugula and Pomelo
Chicken Cutlets With Roasted Squash
Chicken Cutlet Sammies
How to Make Crispy Chicken Cutlets
Chicken Cutlets With Fennel and Blood Orange Salad
This combo with a crunchy fried cutlet and that arugula salad works so well because all the sharp, slightly bitter citrus balances out and compliments the rich crispy pork. It’s a variation of a classic pork cutlet Milanese. But if you don’t want to go the arugula and citrus route, you can always make a version of a Japanese Katsu sandwich with some shredded cabbage and bulldog sauce (one of my fave condiments). Or, maybe a version of a Philly pork sandwich with sharp provolone and broccoli rabe.
Fried Pork Cutlets
Ingredients
- 2 center cut pork chops butterflied and pounded very thin
- 1 c flour
- 2 eggs beaten
- 2 c panko
- 3 c arugula a few generous handfulls
- 1 grapefruit cut into segments
- 2 satsumas or oranges cut into segments
- 1/4 onion thinly sliced
- olive oil
- salt
- pepper
Instructions
- Prep your chops by trimming off any excess fat and butterflying them, being very careful to not cut yourself. Pound them out until they are about 1/4” thick. I like to pound them between two pieces of parchment or in a large plastic bag.
- Salt your cutlets, dust in flour, dip in your egg and then bread with the panko. Be sure to press that panko on to get a really good coating.
- Pan fry your cutlets in a bit of olive oil over medium-high heat. You want them fully cooked through and golden brown. Usually takes about 4-5 minutes for the first side and 2-3 mins for the second, but keep an eye on them.
- Once they are fully cooked, place them on a tray with a rack and top with some flakey salt. I like to keep them in a warm oven, around 200° – 250°F, while I fry up the other batches.
- When you’re ready to serve, toss your arugula, onion and citrus with some olive oil, salt and pepper. Get your pork cutlet plated and then top with a generous handful (or two) of your salad and eat up.
One thought on Crispy Fried Pork Cutlets with Citrus Arugula Salad
This looks delicious. Gonna get some double thick pork chops today.