Wednesday, April 27, 2016

Pork Chops Milanese

I have always loved breaded pork chops and chicken cutlets, especially if they are coated in a mixture of bread crumbs and grated cheese before they are fried.

Locally, you can enjoy gluten free Pork Chop alla Milanese at Trattoria al Forno on Disney's BoardWalk, but I prefer the version I make at home.

My current gluten free bread crumbs of choice are from The Fresh Market.  I mix them with finely grated Pecorino Romano, but you could substitute Parmigiano-Reggiano.

I buy thinly sliced boneless pork loin chops, because the idea of pounding raw meat in my kitchen freaks me out a bit.

I season my bread crumbs and cheese mixture with Seasonello Bologna aromatic herbal salt, which contains sea salt, rosemary, garlic, sage and black pepper, but you could use salt and fresh ground black pepper to taste.  The label says that it is gluten free and non-GMO.  I purchase it at The Ancient Olive in Winter Park, but it is also available from  One of my favorite gluten free bloggers, Shirley from Gluten Free Easily, loves it so much, she wrote a blog post about it, which you can view here.

Pork Chops Milanese


1 C gluten free bread crumbs
1/2 C finely grated Pecorino Romano
1 tsp Seasonello Bologna Aromatic Herbal Salt or salt & course ground black pepper to taste
2 large eggs
12 thinly sliced boneless pork loin chops (about 2 pounds total)
Olive oil or a mix of extra virgin olive oil & organic canola oil for frying


Turn on the warming drawer of your oven to low, or if you don't have a warming drawer, preheat your oven to 200 degrees.  Cover a large baking sheet with parchment paper.

Combine the bread crumbs, cheese and seasoning on a dinner plate or in a large shallow bowl.  Beat the eggs in a separate medium size bowl.  Dip each pork chop in the egg, then the bread crumbs mixture, allowing the egg to drip off the pork before dredging it and coating it completely.  Place the pork chops on a plate covered in aluminum foil or parchment paper, until they are ready to be cooked.

Coat the bottom of a large skillet with about a 1/4 cup of olive oil, and turn your burner to medium-high heat.  When the oil has heated up, cook the pork chops in batches until they are golden brown and cooked through, which takes about 3 minutes per side.  Place the cooked pork chops on a plate covered in paper towels to remove excess oil, then transfer them to your baking sheet, and place it in your warming drawer or oven.  Add a little more oil to your skillet before cooking each batch of pork chops, making sure the bottom of the pan is well coated.

Recipe Notes

I prefer to use a blend of extra virgin olive oil and organic canola oil when frying meat, because the canola oil has a higher smoke point, but you still get the taste of the extra virgin olive oil.  Regular olive oil, which has a higher smoke point than extra virgin olive oil, is great for frying, but I rarely have it in the house, which is another reason I use a one to one blend of extra virgin olive oil and canola oil.

Instead of pork chops, you could use chicken cutlets.


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