Pork Medallions Milanese

Total Time
Prep 15 mins
Cook 20 mins

This is from my Eat Well Stay Well cookbook. I haven’t tried it yet, but I’m typing it up for ZWT II. This recipe is an adaptation of the classic veal version. Serves 4.

Ingredients Nutrition


  1. Preheat the oven to 400. Place the parmesan on a sheet of waxed paper. Place the breadcrumbs on another sheet. In a small bowl, beat the egg white with 1 tablespoon of water.
  2. Dredge the pork in the parmesan, pressing it on. Dip the pork in the egg white, then in the bread crumbs, patting the crumbs into the pork.
  3. In a large skillet, heat the oil over moderate heat. Add the pork and cook for 3 minutes per side or until golden brown and crisp.
  4. Transfer to a baking sheet and bake for 10-15 minutes or until cooked through. Serve with lemon wedges.


Most Helpful

My fiance loved it, but I found it bland, even with the lemon. Next time I will season the meat or use a better quality parmesan. I fried it right through and it was still nice and light. Thanks for posting.

Karen in Toronto October 15, 2008

Delicious flavor in short order. What's better than that? I flattened the pork medallions, as the traditional milanese, and cut the cooking time accordingly. I also seasoned the pork lightly before step 2. I'll make this one again. Thanks for sharing it, dicentra.

PanNan October 07, 2007

Tasty. Next time I will pound the medallions thin, because we just didn't care for the thicker texture. Also, I'm thinking if it were thinner I could get these to cook in the pan completely and stay crispy. They wound up getting a little soggy in the oven, but still tasted good.

shimmerchk April 05, 2007

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