Crispy Pork Cutlet Milanesa - Venetian Style

4.67 from 3 votes

Crispy Pork Cutlet Milanesa - Venetian Style

Thin pork cutlets egg battered and coated with breadcrumbs, pan-fried to golden perfection, and then finished with bright acidic vinegar

Prep Time10

Cook Time10

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 280kcal

Author: Abra Pappa, MS, CNS, LDN

Equipment

1 Cast Iron Pan

Ingredients

2 10 ounce pork chop boneless
1/2 cup flour all purpose, or gluten free all purpose
1 1/2 cups fresh bread crumbs gluten free or regular
3 large eggs
sea salt and black pepper
avocado oil, for pan frying
3/4 cup white wine vinegar

Instructions

Prepare the pork – If your pork chops are super thick cut them in half and pound them thin using the flat side of a meat tenderizer or cover pork chops in plastic wrap and use a frying pan to pound thin. The pork 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.

Notes

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 😉
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.

Nutrition