If you love crispy cutlets and fresh salads, this Pork Milanese With Arugula Salad is one of those dinners that feels restaurant quality, without being difficult to make at home. Pork chops are pounded thin, coated in a crispy Parmesan Panko crust, then topped with a bright arugula salad tossed in a simple homemade vinaigrette. The contrast of the crunchy pork with the peppery greens and juicy tomatoes, is what makes this easy pork dish so good.
Milanese-style recipes are one of my favorite ways to turn simple ingredients into something that feels special, without a lot of extra work. Be sure to check out my recipes for Chicken Milanese and Haddock Milanese that use the same crispy cutlet technique with fresh, bright toppings. They are all easy enough for a weeknight dinner, but impressive enough to serve for guests.
Why You Will Love This Pork Milanese with Arugula Salad Recipe
- Restaurant Style at Home – This crispy pork milanese tastes like something you would order at an Italian restaurant, but it is surprisingly simple to make in your own kitchen, and affordable.
- Perfect Texture Contrast – The crunchy fried pork paired with the fresh arugula salad creates the perfect balance of crispy, fresh, and savory flavors.
- Quick and Easy Dinner – Once the pork is pounded thin, the chops cook quickly, making this a great weeknight dinner recipe.
- Light, But Satisfying – The fresh arugula salad topping keeps the dish from feeling too heavy, while still delivering that crispy comfort food factor.
- Great for Entertaining – Pork Milanese with Arugula always looks elegant plated with shaved Parmesan and cracked black pepper.
Ingredient Substitutions
- Pork Chops – Boneless pork chops work well, too. You can also make this with chicken or veal cutlets for a chicken or veal milanese variation.
- Golden Balsamic Vinegar – Red wine vinegar, white wine vinegar, or champagne vinegar all work nicely.
- Panko Breadcrumbs – Traditional breadcrumbs can be used, but Panko gives the crispiest texture.
- Arugula – Mixed greens or baby spinach can be substituted, if you prefer a milder flavor.
- Parmesan Cheese – Pecorino Romano is another great option for extra salty flavor.
How to Prepare Pork Milanese
- Place the pork chops between two sheets of parchment paper and pound until about 1/4-inch thick.
- Season both sides of the pork chops with the salt and garlic powder.
- Add the flour, salt, and garlic powder to a plate.
- In a bowl, beat the eggs together with the milk.
- In another shallow bowl or plate, combine the Panko breadcrumbs with the Parmesan cheese.
- Heat the oil in a large skillet over medium heat. The oil should be deep enough to shallow fry the pork.
- Dredge each pork chop in the flour mixture, shaking off the excess. Dip into the egg mixture, then coat well in the Panko mixture, pressing gently so the breadcrumbs adhere.
- Once the oil is hot, add the butter to the pan.
- Fry the pork chops until golden brown and crispy on both sides and cooked through, about 3-4 minutes per side depending on thickness. You may need to do this in batches.
- Transfer the pork to paper towels and immediately sprinkle lightly with salt.
- While the pork cooks, whisk together the olive oil, vinegar, Dijon mustard, lemon juice, salt, and black pepper in a small bowl. Taste and adjust for extra vinegar if desired.
- In a larger bowl, combine the arugula and cherry tomatoes. Sprinkle the tomatoes with a pinch of salt.
- Toss the salad with the dressing to your liking.
- Plate the crispy pork chops and top generously with the arugula salad.
- Finish with shaved Parmesan cheese and cracked black pepper before serving.
How to Serve and Store
- Serve this Pork Milanese with Arugula Salad alone, or with roasted potatoes, crispy fries, pasta, or warm crusty bread.
- Store leftover pork in an airtight container in the refrigerator for up to 3 days. Store the salad separately, if possible, to keep the pork crispy
- Reheat in the oven or air fryer, instead of the microwave.
Frequently Asked Questions
Pork Milanese is an Italian-style dish made with thin pork cutlets that are breaded and fried until crispy and golden brown.
Pounding the pork chops helps tenderize the meat and allows them to cook quickly and evenly while creating that classic crispy cutlet texture.
The pork is best served fresh and crispy, but you can prep the dredging stations and salad dressing ahead of time to make dinner easier.
Yes. Spray the breaded pork lightly with oil and air fry at 400°F (200°C) for about 10-12 minutes, flipping halfway through, until crispy and cooked through.
Neutral oils with a higher smoke point like vegetable oil, canola oil, or avocado oil work best.
Absolutely. Boneless pork chops are actually a little easier to pound thin and work very well for Pork Milanese.
This Pork Milanese With Arugula is the perfect combination of crispy, fresh, and comforting. The golden Parmesan Panko crust paired with the bright arugula salad gives this dish that restaurant-style feel while still being simple enough for a weeknight dinner. Whether you are serving it for date night, a family meal, or just craving something crispy and satisfying, this pork milanese is one of those recipes that looks impressive but comes together surprisingly easily at home.
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Pork Milanese with Arugula Salad
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Ingredients
- 2 bone-in center cut pork chops
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- About 3/4 cup neutral oil for frying
- 1 tablespoon butter
- 1/4 cup shaved Parmesan cheese, for garnish
- Cracked black pepper, for garnish
- Parchment paper
For the Dredge:
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 eggs
- 1 tablespoon milk
- 2 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
For the Arugula Salad:
- 4 ounces baby arugula
- 3/4 cup cherry tomatoes, halved
For the Dressing:
- 2 tablespoons olive oil
- 1 1/2 tablespoons golden balsamic vinegar or your favorite vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Pinch of salt
- Pinch of black pepper
Instructions
- Place the pork chops between two sheets of parchment paper and pound until about 1/4-inch thick.
- Season both sides of the pork chops with the salt and garlic powder.
- Add the flour, salt, and garlic powder to a plate.
- In a bowl, beat the eggs together with the milk.
- In another shallow bowl or plate, combine the Panko breadcrumbs with the Parmesan cheese.
- Heat the oil in a large skillet over medium heat. The oil should be deep enough to shallow fry the pork.
- Dredge each pork chop in the flour mixture, shaking off the excess. Dip into the egg mixture, then coat well in the Panko mixture, pressing gently so the breadcrumbs adhere.
- Once the oil is hot, add the butter to the pan.
- Fry the pork chops until golden brown and crispy on both sides and cooked through, about 3-4 minutes per side depending on thickness. You may need to do this in batches.
- Transfer the pork to paper towels and immediately sprinkle lightly with salt.
- While the pork cooks, whisk together the olive oil, vinegar, Dijon mustard, lemon juice, salt, and black pepper in a small bowl. Taste and adjust for extra vinegar if desired.
- In a larger bowl, combine the arugula and cherry tomatoes. Sprinkle the tomatoes with a pinch of salt.
- Toss the salad with the dressing to your liking.
- Plate the crispy pork chops and top generously with the arugula salad.
- Finish with shaved Parmesan cheese and cracked black pepper before serving.
- ENJOY!
Notes
- Do not overcrowd the pan while frying, or the pork will not crisp properly.
- Panko breadcrumbs give the crispiest texture.
- Taste the salad dressing before tossing the greens since vinegars vary in acidity.
- The pork cooks quickly once thin, so keep an eye on it to avoid overcooking.
- Fresh shaved Parmesan over the finished dish makes a big difference in flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American/Italian
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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