I’m excited to share this updated, gluten-free Pork Milanese—an easy weeknight dinner that comes together quickly and tastes fantastic. With a crisp panko-and-parmesan crust and simple technique, it’s a family-friendly meal you’ll make again and again.
Pound the Pork
The key to a tender, evenly cooked Milanese is to pound the pork chops thin. Place each bone-in chop between plastic wrap and, using a meat mallet or the bottom of a jar, gently pound and move around the bone until the chop is about 1/3 inch thick. Take your time so the meat is uniform in thickness—this ensures quick, even cooking and a tender result.
Dredge the Pork
Once your chops are pounded, season them evenly with kosher salt and freshly ground black pepper. Set up a dredging station: beat the eggs in a shallow bowl, and combine gluten-free panko and freshly grated parmesan in another bowl. Dip each chop in the egg, letting excess drip off, then press into the panko-parmesan mixture until well coated on both sides.
Heat extra virgin olive oil in a large nonstick skillet over medium heat. Add the breaded chops in a single layer—do not overcrowd the pan. Cook about 3 minutes per side, lowering the heat to medium-low after flipping, until each side is golden brown and the total cook time is roughly 6 minutes per chop (adjust if your chops are thicker or your pan is crowded). Work in batches if needed and add a little more oil between batches if the pan looks dry.
Enjoy your Milanese
Serve the pork Milanese on a bed of fresh arugula with a squeeze of lemon and a scattering of marinated red onions. Finish with extra grated parmesan and additional lemon wedges on the side. It’s also delicious paired with rice or a light salad. The crisp coating and bright lemon make this a satisfying dinner the whole family will enjoy.
Gluten-free Pork Milanese
Description
This gluten-free Pork Milanese is an ideal weeknight dinner—quick to prepare, crisp on the outside, and tender inside. The panko-parmesan crust gives great texture while keeping the recipe naturally gluten-free when using gluten-free panko.
Ingredients
1 ½ pounds bone-in pork chops (about 4), pounded thin to 1/3 inch
3 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 large eggs
1 cup gluten-free panko crumbs
½ cup freshly grated parmesan
3 tablespoons extra virgin olive oil, plus more if needed
4 cups arugula
Marinated red onions, for serving
3 lemons
Freshly grated parmesan, to garnish
Instructions
1. Pound the pork chops: Place each chop between sheets of plastic wrap and gently pound, moving around the bone, until each piece is an even 1/3-inch thickness.
2. Season the chops on all sides with 3 teaspoons kosher salt and 2 teaspoons black pepper. Set aside on a baking sheet while you prepare the dredging station.
3. In a shallow bowl, beat the eggs and set aside.
4. In a separate large bowl, combine the gluten-free panko crumbs and ½ cup grated parmesan.
5. Dip each pork chop into the beaten egg, allow excess to drip off, then press into the panko-parmesan mixture until completely coated on both sides.
6. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the breaded chops in a single layer and cook about 3 minutes on the first side until golden. Flip, reduce heat to medium-low, and cook about 3 more minutes, for a total of roughly 6 minutes per chop. Cook in batches if necessary and add additional oil as needed.
7. To serve, arrange a bed of arugula on a large platter, sprinkle with a little salt, drizzle with olive oil, and squeeze fresh lemon over the greens. Place the Pork Milanese on top, add marinated red onions, extra lemon wedges, and more grated parmesan. Enjoy immediately.
Notes
To make this with chicken: Slice chicken breasts in half horizontally and pound each half to a 1/3-inch cutlet. Follow the same dredging and cooking steps. When sautéing, watch closely—chicken may require slightly less time after flipping (about 2 minutes on the second side) depending on thickness.