I am so excited about this brand new Gluten-free Pork Milanese! It’s perfect for weeknight eating. With a little finesse, you will have a fantastic dinner for the whole family in no time.
On a recent trip to Miami, Roy ordered a Pork Milanese and I could not have been more jealous. I came home from the trip determined to develop a gluten-free version that I could enjoy. We worked on it in the nocrumbsleft kitchen and came up with this panko and parmesan crust that is totally delicious.
Plus, we have included instructions in the recipe below for the same exact dish with chicken if pork is not for you!
Pound the Pork
While the recipe is rather simple, it requires a bit of technique. Definitely do not skimp on pounding your pork, because it is absolutely going to make the difference in your final product. You want to put it between plastic wrap and pound, moving around the bone until it reaches about 1/3 inch thick. Take your time and make sure to do it thoroughly!
If you don’t have a meat mallet, they are a great inexpensive tool in the kitchen. I love using one with a bit of weight to it, because it makes the pounding much easier. If you don’t have one, you can also use something like the bottom of a jar instead to pound the meat.
Dredge the Pork
Next up, you want to dredge the pork. Whisk your eggs in one bowl, and then combine your parmesan and gluten-free panko in another bowl. This is where this amazing Milanese comes together. Dredge each piece of pork in the egg and then in the panko mixture. Make sure it is totally covered in the panko!
Then, you’ll want to saute it in some oil, and this will only take a few minutes on each side. Because the pork was pounded so thin, you do not need a lot of time. Our goal here is to get a beautiful golden brown on each side. And most definitely do not overcrowd your pan. This is a great moment to work in batches!
Enjoy your Milanese
And there you have it! You can serve this gluten-free Milanese with some lemon wedges and Marinated Red Onions of course. It would be delicious on top of some arugula, or to round out the meal you could add some rice and serve it in a beautiful Roy Bowl. If you make it, be sure to rate and review the recipe below. And follow along on Instagram and Pinterest for a lot more fun!Print
This gluten-free Pork Milanese is the perfect weeknight dinner for the family.
1 ½ pounds, bone-in pork chops (around 4 pork chops), pounded thin to 1/3 inch
3 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 large eggs
1 cup gluten-free panko crumbs
½ cup freshly grated parmesan
3 tablespoons extra virgin olive oil, plus more if needed
4 cups arugula
Marinated Red Onions
Freshly grated parmesan, to garnish
Cook’s note: To pound the pork chops, put them between two sheets of plastic wrap and pound, moving around the bone and flipping the pork, until they are each of an even thickness of about 1/3-inch.
On a baking sheet, place your bone-in pork chops and evenly season all sides with 3 teaspoons of salt and 2 teaspoons of black pepper. Set aside.
In a shallow bowl, beat the eggs. Set aside.
In a large bowl combine the gluten-free panko crumbs and parmesan. Set aside.
Gently take one pork chop and with one hand dip it in the egg mixture. Remove and allow the excess egg mixture to drip off. Place in the panko and parmesan bowl. Using your other hand gently pat the panko mixture onto the pork chop, to completely coat both sides.
In a large non stick pan, heat up 3 tablespoons of olive oil over medium heat. Place the pork chops in the pan and cook for about 3 minutes on one side or until golden brown. Flip, then lower to medium low and continue to cook for another 3 minutes. A total of 6 minutes. Repeat if needed, if not all pork chops fit in the pan.
On a large platter, place a bed of arugula, sprinkle with salt and add Marinated Red Onion oil and a squeeze of lemon. Arrange the Pork Milanese over the arugula. Serve with extra lemon wedges, marinated red onions and parmesan to garnish. Enjoy!
To use chicken instead of pork:
Using a sharp knife, carefully cut each chicken breast in half horizontally, starting at the thick end.
One at a time, place the cut chicken breasts between sheets of plastic wrap and pound until you have a thin cutlet, around 1/3 inch thick. Repeat for all of the chicken breasts.
Follow all other instructions above, but when sauteeing, watch closely because the chicken may only need about 2 minutes once flipped instead of 3 minutes.
Keywords: gluten-free milanese, pork milanese