The Secret to Juicy Pork Milanese Every Time

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Dissolve the salt, brown sugar and smashed garlic in the cold water in a non-reactive container.
2. Trim the outer fat from the pork if you like. Pound each chop between plastic wrap to about 6 mm (1/4 inch) thick.
3. Submerge the cutlets in the brine, cover and refrigerate for 2 to 2½ hours.
4. Dry each cutlet very thoroughly with paper towels until no surface moisture remains.
5. Preheat oven to 190°C (375°F).
6. Pulse the panko and Parmigiano-Reggiano in a food processor until slightly finer and evenly mixed. Put in a shallow dish and season lightly with salt and pepper.
7. Put the flour in one shallow dish and the beaten eggs in another.
8. Coat each cutlet in flour and shake off the excess, dip it in the egg and let the excess drip off, then press it into the panko mixture, spooning crumbs on top before pressing gently.
9. Heat enough oil in a large skillet to generously cover the bottom to 185°C (365°F), until it shimmers and moves slightly.
10. Fry the cutlets in batches, laying each one away from you, for about 2-3 minutes until the underside is deep golden, then turn and cook about 2 minutes more until the other side is golden.
11. Move the cutlets to a parchment-lined tray. Check that the pork reaches 63°C (145°F), ideally 63-68°C (145-155°F); if needed, finish in the 190°C (375°F) oven for a few minutes and remove as soon as it reaches temperature.
12. Whisk the lemon juice and vinegar, then stir in the garlic-infused oil lightly without fully emulsifying.
13. Just before serving, put the arugula, tomatoes and red onion in a bowl, add just enough dressing to lightly coat, season with salt and pepper and toss gently.
14. Serve each cutlet topped with a small mound of salad, with lemon juice squeezed over, immediately while crisp.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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GarlicOnionEggCheeseTomatoLemonBrown sugarParmesan cheese