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Breaded pork cutlet Milanese-style — crispy, golden, and irresistible. This high protein mediterranean family dinner is a carnivore classic beloved across northern Italy.
Place each boneless pork chop between two sheets of plastic wrap and gently pound with a meat mallet until about 1/2-inch thick.
Season both sides of the pork generously with salt and black pepper for balanced flavor.
Set up a breading station: place flour in the first shallow dish, beat eggs in the second dish, and combine breadcrumbs with grated Parmesan in the third.
Dredge each pork chop in flour first, then dip in beaten eggs, and finally coat thoroughly in the breadcrumb-Parmesan mixture, pressing gently for a firm crust.
Heat olive oil in a large skillet over medium-high until shimmering but not smoking; fry the cutlets one or two at a time for 3–4 minutes per side until the crust is golden and crisp, adjusting heat if browning too fast.
Remove cutlets to a paper-towel-lined plate to drain excess oil for maximum crispiness.
Serve immediately with lemon wedges on the side to squeeze over the hot cutlets.
