Pork or Chicken Cutlets alla Milanese

Eggplant, breaded and fried in exactly the same way, is wonderful. For details, see recipe notes.

Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 4 servings
Author Toni Lydecker


  • 1 pound pork or other cutlets cut no thicker than ½ inch *
  • 1 cup all-purpose flour
  • 1 1/2 cups dried bread crumbs or panko or more if needed
  • ½ cup grated Parmigiano Reggiano or Grana Padano cheese
  • 1 or 2 large eggs
  • ¼ cup grapeseed oil or other vegetable oil or as needed
  • Sea salt or kosher salt
  • 8 cups baby arugula 5-ounce box
  • 3 tablespoons virgin olive oil or to taste
  • 1 tablespoon balsamic vinegar or vincotto or to taste
  • 2 cups grape or cherry tomatoes halved
  • Roasted potatoes optional
  • 4 lemon wedges


  1. Blot cutlets dry with paper towels. Unless the cutlets are already thin enough, use a smooth meat pounder or the bottom of a small, heavy saucepan to pound cutlets to a uniform thickness of about ¼ inch. If you can't get it quite that thin, don't worry. Use a firm, gliding motion to avoid tearing the meat.

  2. Measure flour onto a broad, shallow dish (pie plates or cake tins work well). In a second dish, mix bread crumbs with grated cheese. Break eggs into a third bowl, and beat with a fork or whisk.
  3. Coat cutlets with flour, patting off excess. Dip in egg and coat with bread crumbs (you may not need them all). The layer of crumbs should not be thick, but should cover the entire surface. Refrigerate for at least 30 minutes (this will help the crumbs adhere when the cutlets are cooked).
  4. Heat oil over medium-high heat in a large, heavy-bottomed skillet until sizzling hot.
  5. Working in batches, fry cutlets until well browned on both sides and cooked through, 5 to 7 minutes. Transfer with tongs to a platter lined with paper towels. Sprinkle lightly with salt.
  6. Place arugula in a shallow bowl. Drizzle with 2 tablespoons olive oil, tossing well, and the balsamic vinegar. Season with salt and pepper. Toss again, taste and adjust seasoning. The arugula should be lightly but flavorfully dressed.

  7. Place one cutlet on each plate. Top with dressed arugula. Garnish with tomatoes and lemon wedges and, if using, the roasted potatoes.

Recipe Notes

*Use thin-cut boneless pork chops or slice the cutlets yourself from a boneless pork roast (preferably from the leg).

** To prepare eggplant in the same way, choose one that is not seedy. Cut off the ends, leaving the skin intact. Cut lengthwise in ½-inch slices. Of course, there’s no need to pound the slices as you would with meat.