Crispy Pork Cutlet – Venetian Style

The best bite I ate while visiting Venice, Italy. Venetian-style pork cutlet made famous by the Venice episode of the travel show “Somebody Feed Phil”. This recipe is both silly easy and crazy crave-able. If you can't make it to Venice weekly, then may I recommend perfecting this recipe to transport you there? That's my strategy. Thin pork cutlets egg battered and coated with breadcrumbs, pan-fried to golden perfection, and then finished with bright acidic vinegar. You will be craving this recipe, I promise.

If you like simple but tasty protein recipes may I recommend this foul-proof roasted bone-in chicken breast recipe and this perfect every time oven roasted salmon? If this dish piques your interest in Italian-style proteins, check out my Tuscan Steak, straight from the hills of Tuscany.

In my dream life, I share recipes inspired by my travels frequently. In my real life, those recipes fall to the bottom of the to-do list and rarely make it.

Not today friends, not today. This recipe is changing all of that because I became so obsessed with this specific way of making pork chops that I came home and worked on the recipe for months to get it right. You don't have to travel to Venice to taste it, although I highly recommend doing that as well!

WHY YOU'LL LOVE THIS RECIPE:

• What's for dinner SOLVED! – a recipe to have in your back pocket for quick and easy weeknight dinners
• This pork chop goes so well with so many side dishes try a crisp arugula salad in the style of pork Milanese, creamy polenta, garlicky greens, or a warm potato salad.
• 5 ingredients – done.
• The secret to Venetian pork cutlets is the addition of vinegar, I know… stay with me. The pork cutlets are finished in the pan with a generous cup of vinegar. The tangy bright acidity seeps into the pork and creates the most crave-able bite. Imagine salt and vinegar chips, but pork chops.

Travel Notes! Friend, if you are here for the recipe and the recipe alone scroll down for all of the details plus my best tips and tricks and FAQ all about this recipe. If you are interested in more of the story behind this iconic recipe you'll find that below in the “travel corner”.

Let's Get Cooking!

INGREDIENTS and SUBSTITUTIONS:

Detailed measurements and ingredients can be found within the recipe card at the end of this post.

• Boneless Pork Chops – I am a stickler for good quality animal protein, and won't compromise. I would rather eat plants if I can't get good quality meat. For this recipe I used Butcher Box heritage breed pork chops and have since added pork chops to every single Butcher Box order. I sliced the pork chops in half and then pounded them thin. They were perfect.
• Flour and Breadcrumbs – I tested this recipe using a few different varieties of flour and breadcrumbs. The recipe worked perfectly with all-purpose gluten-free flour and breadcrumbs and traditional AP flour and homemade breadcrumbs.
• Eggs
• Oil – A neutral oil with a higher smoke point is ideal here. I used avocado oil and did a very shallow pan fry (not too much oil)
• Vinegar – This is the secret and the most necessary ingredient here! You will need white wine vinegar. The restaurant in Venice where this recipe originates uses Ponti white wine vinegar
• Flaky sea salt and black pepper

TOOLS YOU WILL USE:

• A heavy bottom skillet – Cast Iron is my choice
• 3 bowls/trays for dipping and dredging
• Meat tenderizer
• Cutting board

HOW TO MAKE CRISPY VINEGAR PORK CUTLETS:

Step 1: Prepare the pork – If your pork chops are super thick (mine were) cut them in half and then pound them thin. They should be about 1/4″ thick. Season with salt and pepper

Step 2: Prepare your dredging station: Prepare 3 bowls or trays; one with flour, one with beaten eggs, and one with breadcrumbs. Season each with a generous pinch of salt and pepper.

Step 3: Flour – Dip one pork chop into the flour until evenly coated. Shake off excess flour.

Step 4: Egg – Dip the floured pork chop into the eggs shaking off the excess

Step 5: Breadcrumb – Lay the pork chop on top o the bread crumbs, and flip in the bread crumbs until evenly coated.

Step 6: Repeat steps 4 and 5 – these are double-coated pork chops, once they have been dipped in the breadcrumbs, dip again in the eggs to coat a second time and then dredge in the breadcrumbs. Season with salt and pepper

Step 7: Pan Sear – Heat about 1 inch of neutral oil over medium-high heat in a large cast iron skillet. Once the oil is hot add the pork chop to the skillet and fry until golden brown 2-3 minutes on the first side, flip, and cook for 2 minutes longer. Repeat with remaining pork chops. Set aside on a plate.

Step 8: THE MAGIC – Carefully pour the hot oil from the skillet. Return the pork chops to the skillet (if they don't fit do this in 2 batches), pour 3/4 cup of vinegar over the surface of the meat, and cook until the vinegar has mostly evaporated. Transfer the pork chop to a plate and let rest for several minutes before serving. If you are doing this in batches, depending on the size of your pork chop, I found that 1/4-1/3 cup vinegar per pork chop works well, and 3/4 cup vinegar for 4 medium-sized pork chops is perfect.

Tips to Master this Recipe! (plus FAQ)

1. Pound the pork chop very thin – If the pork chop is too thick it will require too much time in the pan and throw off the vinegar, crispy coating ratio. I could have pounded the photographed chops even thinner. Do as I say not as I do 😉
2. Don't be shy with the vinegar! I tested the recipe using every ratio possible from a tablespoon to a cup – the best results were achieved with more vinegar. It sounds odd, it will be strange to pour vinegar on perfectly crispy pork but trust me it is worth it.
3. Allow the vinegar to dissolve fully in the pan

FAQ:

Q: Schnitzel, pork chop, pork cutlet, pork Milanesa – what is the difference?

A: Schnitzel is a German word meaning meat pounded thin, breaded, and pan-fried and that word is basically interchangeable for the American version of “cutlet”. Milanesa is essentially the same thing. Pork chop does not inherently mean breaded and fried, but a pork chop frequently contains a bone.

SERVING SUGGESTIONS:

When it comes to serving these irresistible Venetian-style pork cutlets the possibilities are as vast as the Venetian canals themselves! Here are a few ideas:

• Cacio e Pepe polenta with garlicky greens – this is how I serve them. Follow these instructions for creamy polenta, add romano cheese and black pepper, and then saute any green you like with a lot of garlic.
• If you're in the mood for something lighter, create a refreshing salad with mixed greens, cherry tomatoes, and a zesty lemon vinaigrette.
• Sandwich those juicy cutlets between two slices of crusty bread, slathered with tangy mayo and topped with fresh lettuce and tomatoes for a mouthwatering pork cutlet sandwich that will make your taste buds dance with joy.

STORAGE/REHEATING/FREEZING INSTRUCTIONS:

• Storage – Store in an airtight container in the refrigerator for 4 days
• Reheating – My friend, these pork cutlets are AMAZING cold, but if thats not your thing wrap in tin foil and reheat in a 350° oven for 8 minutes
• Freezing – Cutlets are the kings of freezing, aka… they freeze super well. Wrap in tin foil and then place in a freezer bag. Freeze for up to 4 months.

TRAVEL CORNER

Let's go to Venice and learn a bit about this recipe (please don't message me that you don't care about this part, just skip it if it is not your thing thank you)

Venice is everything you dream it will be and more. I have visited three times, in different decades, and each visit has been entirely unique.

My most recent visit was this past January, an uncommon time to stroll the winding cobblestone streets and traverse the canals of this ancient city, but January turned out to be pure magic. The streets weren't mobbed with tourists, restaurant reservations were available, and we were gifted with gorgeous weather the entire time.

The food scene in Venice, to be honest, pales in comparison to other regions of Italy. A city flooded with cruise ships and day visitors tends to get by with quick tourist fares. But I was determined to find GREAT food in Venice, I knew it existed.

Vini da Arturo, a small bistro that has been in operation for over 40 years, made famous by the Netflix travel series “Somebody Feed Phil” is the inspiration for this recipe. Vini da Arturo is nothing special inside, small, maybe 10 tables, dark, and a little dingy. The paneled walls are lined with photographs of celebrities, Barbara Streisand, Tom Cruise, Leonardo DiCaprio, who have all visited for one reason: the pork cutlet!

If you visit, skip all other entrees and sides. They are not good and insanely expensive. I can only assume that the Netflix effect inflated prices, a few small bites of eggplant cost 40 Euros, and this now famous pork cutlet was 56 Euro! This meal was by far the most expensive in Venice and worth it for the pork cutlet only.

My pork chop cost around $6, another great reason to make it at home!

DIETARY MODIFICATIONS FOR THIS RECIPE:

• Gluten-Free – Use gluten-free flour and gluten-free breadcrumbs. I have tested the recipe this way and it works perfectly. I tried both AP gluten-free flour and a light dusting of arrowroot starch, and they both worked well.
• Paleo or Keto – Dredge in almond flour, and eliminate the breadcrumbs and the AP flour. I think the end result would be fine, but I haven't tested the recipe as such.

MORE TRAVEL-INSPIRED RECIPES YOU WILL LOVE:

Beet Pray Love Smoothie Bowl

Icelandic Fish Soup

Spanish Garlic Soup

I can’t wait for you to try the best pork cutlets! When you make them, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo! 

If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!