When we travel in Europe, one of the things that I look forward to in Italian restaurants is Pork Milanese. It’s very similar to a schnitzel, but tends to be breaded with Panko as opposed to regular breadcrumbs. In Europe, Pork Milanese is generally served with Spaghetti Bolognese. I, however, decided to serve it with Susan’s favorite – Roasted Potatoes and Onions.
Panko is a flaky breadcrumb used in Japanese cuisine as a crunchy coating for fried foods. It has a crisper, texture than most types of breading found in western cuisine, and resists absorbing oil or grease when fried.
I used the following ingredients for Pork Milanese: Pork tenderloin, all-purpose flour, Kosher salt, freshly ground black pepper, milk, egg, Panko breadcrumbs, and vegetable oil.
Breading the Pork:
The first thing that I did was to cut the pork tenderloin in half cross-wise with a sharp knife.
Next, I placed each piece of pork on plastic wrap, and covered it with plastic wrap. Then, I pounded the pork to a thickness of about ¼-inch. I repeated this with the other piece of pork.
Next, I cut each of the pounded pieces of pork into three pieces. This way, I ended up with six good-sized pieces for the Pork Milanese.
For the coating, I first coated the pork in all purpose-flour that I had seasoned with salt and freshly ground black pepper. Then I dipped the pork in a mixture of milk and egg, and back into the flour for a second time. Next, I again dipped the pork in the milk/egg mixture before coating it in the Panko breadcrumbs. I repeated this with the remaining pork, and placed the breaded pieces of pork on a plate lined with wax paper. I refrigerated it for an hour to allow the breading to set.
Finishing the Pork Milanese:
When it came time to cook the Pork Milanese, I heated some vegetable oil in a large frying pan over medium heat. When the oil was hot, I added several pieces of the pork. I made sure that I didn’t crowd the pork. I cooked the pork on both sides until it was golden brown. This took 3 to 4 minutes per side. Then, I removed the pork from the pan and drained the pieces on paper towels.
I repeated this for the remaining pork, and served the Pork Milanese with Roasted Potatoes and Onions and steamed green beans. It was incredible Yum!
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- 1 (14 to 16 ounces) pork tenderloin
- ½ cup of milk
- 1 egg
- ¾ cup all-purpose flour
- 1 Tablespoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 ½ cups Panko breadcrumbs
- ½ cup vegetable oil
- Trim pork tenderloin of fat and sinewy tissue (silver skin). Cut in half cross-wise. Place pieces in Ziploc bag or on plastic wrap covered with another piece of plastic wrap. Pound to a thickness of ¼-inch. Set aside.
- In a large bowl, whisk milk and egg together. Set aside.
- Place flour, Kosher salt and pepper in a Ziploc bag or container. Whisk to combine. Place Panko breadcrumbs in a container.
- Coat pork in seasoned flour. Dip in milk/egg mixture and again coat in seasoned flour. Dip again in milk/egg mixture, and coat in Panko breadcrumbs. Place in single layers on plate lined with wax paper, with waxed paper between the layers; refrigerate for at least one hour.
- Heat vegetable oil in a large skillet over medium heat. Add several pieces of breaded pork, and fry to a golden brown, 3 to 4 minutes per side; drain on paper towels. Repeat with remaining pork.
- Yield: 4 servings.