Pork Milanese
This Pork Milanese features thinly sliced pork pan fried in a gluten-free breading until crisp and topped with a generous squeeze of fresh lemon juice.
Servings 6
Ingredients
- 6 pork chops, boneless and sliced thin (about 1 ½ pounds)
- ⅔ cup almond flour
- ⅔ cup pork panko
- 2 eggs, beaten
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- lemon wedges
Instructions
- Take your pork chops and sprinkle the salt and pepper over both sides.
- In a bowl, add in the pork panko, almond flour, dried parsley and garlic powder, then whisk to combine.
- Add the beaten eggs to a separate bowl. Take each pork chop and dip it into the egg, allowing any excess to drip off.
- Then dip into the breading mixture, making sure to get just a light coating, so avoid pressing them into the breading.
- Heat a large skillet to medium and add in the butter and olive oil.
- Once hot, add in your pork chops, which you will likely need to fry in 2 batches, depending on the size of your chops.
- Fry for 3-4 minutes on each side or until they reach an internal temperature of at least 145°F, when checked with a meat thermometer.
- Allow the pork chops to rest for a few minutes before slicing and serving. Add a squeeze of lemon juice over the tops and enjoy.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Pork Milanese
Amount per Serving
Calories
488
% Daily Value*
Fat
22
g
34
%
Saturated Fat
9
g
56
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
48
g
96
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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