Sauteed Pork Chops Milanese

READY IN: 35mins
Recipe by chef blade

This technique can be applied to bone-in chicken thighs (remove flesh from the bone, and pound)or an even easier option of boneless, skinless chicken breasts. Serve with warm pasta, steamed potatoes, or rice, with a little marinera sauce on both the meat and starch.

Top Review by Denise

Delicious! I love the simplicity of this dish, but it has a lot of flavor. I used boneless chicken breasts and didn't use a full half cup of oil, I didn't see that it was necessary. I served these over spaghetti tossed in olive oil, sundried tomatoes and herbs and it was a big hit. Thanks for posting!

Ingredients Nutrition


  1. Nip into the chops where the flesh meets the bone, about 1/4".
  2. Cover with wax paper and GENTLY pound meat until thin, and doubled in size.
  3. Season meat with scant salt and pepper.
  4. LIGHTLY dust each side with the flour.
  5. Mix the herbs, crumbs and parmesan.
  6. Dip chops into beaten egg and DRAIN.
  7. Firmly push chops into bread crumbs in large plate on both sides.
  8. Let sit 5 minutes.
  9. Heat oil and butter in heavy skillet to medium high,375.
  10. Saute both sides of the chops until dark golden brown, total of 5 minutes, NOT overlapping in skillet Remove to oven-proof platter.
  11. Top each chop with one slice tomato and mozzarella.
  12. Place in pre-heated oven (350) for 6 to 7 minutes and serve.

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