Anything "Milanese" really just means breaded, and possibly pounded out flat.
So this time it's pork loin chops, not pounded out, because I prefer there to be more meat than breading in each bite.
But to each their own.
Standard lineup of flour, beaten egg, and then a combination of panko bread crumbs with a bit of grated parmigiano reggiano mixed in.
Room temperature one inch thick pork loin chops, which I season with salt and a bit of dried ground sage before going through the breading process.
In a skillet on medium high with a tablespoon or two of olive oil in it, cook in batches, making sure not to crowd the pan so the chops get crispy rather than steamed, about 3-4 minutes per side.
You may have to add more oil to the pan when you flip, as the breadcrumbs will absorb some of it as they cook.
|Hideous photo, but tasty food.|
Finish with a spritz of lemon juice and a side of vegetables, and dinner is done.
Stay tuned for my clever use of the leftover breading assembly line!