Sheet Pan Pork Milanese With Cabbage and Green Beans

"A much easier to make pork Milanese, baked on a sheet pan, complete with cabbage and greens. "
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:




  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper. Lay the bacon in a single layer and bake until crispy, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and then give it a rough chop.
  • Place a cutlet in between two sheets of parchment paper and pound out with a rolling pin or meat mallet until thin. Transfer to a plate and continue pounding the rest.
  • Place the flour in a shallow dish. Whisk the egg in a separate dish. Then combine the bread crumbs and Panko in a third dish. Divide the Cajun seasoning among each and stir to evenly combine.
  • Dip each cutlet into the flour, then the egg and then the bread crumbs until well coated. Place on one side of the baking sheet from earlier, with the bacon grease still on it.
  • Place the cabbage slices on the baking sheet and drizzle with 1 tablespoon of olive oil, 1 tablespoon of apple cider vinegar and season with salt and pepper.
  • Place the green beans on the baking sheet, drizzle with the remaining olive oil and season with salt, pepper and minced garlic.
  • Roast for 15 minutes and then flip over the cutlets, toss the cabbage and green beans and then bake for another 8 to 10 minutes, or until the cutlets are golden brown. Remove from the oven and sprinkle the cabbage with the bacon. Serve with lemon wedges.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Clifford E.
    Was not impressed with this recipe. The pork cutlet was fine but the green beans and cabbage were tough and lacking in flavor.
  2. Julie W.
    Made this tonight and it was good. I had a pound of tenderized boneless pork chops so I didn’t pound them out. Didn’t have any fresh green beans so I peeled and sliced a sweet potato. Cut it into 1/4 inch thick slices. After I cooked and removed the bacon I arranged the chops on one end then lined up the sweet potato on the top half of the open space and added the cabbage to the rest of the space. I sprinkled the sweet potatoes with olive oil, salt and pepper. Cabbage as instructed. Since my chops were thicker I cooked everything for 20 minutes then turned the pork over and stirred the cabbage. Cooked everything for another 8 minutes. Turned out great.


Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
View Full Profile

Find More Recipes