Recipe for Panko-breaded, bone-in pork Milanese

A Delicious Take on Italy’s Classic Cotoletta alla Milanese

A Delicious Take on Italy’s Classic Cotoletta alla Milanese

Recipe and photos by Launie Kettler

Crunchy coating: check. Delicious cheese in the coating: check. A gorgeous spring salad of arugula and cherry tomatoes: check.

Get ready to transport your taste buds to Italy with this twist on the Italian classic Cotoletta alla Milanese! Traditionally served with breaded veal cutlet, this is one of the most popular dishes of Northern Italian cuisine and dates all the way back to 1134! 

With this recipe, we traded the veal for panko-breaded, bone-in pork and serve over a crisp arugula salad. What more could you want for a quick weeknight meal than this juicy pork chop enveloped in layers of flavor? All you need is an excellent full-bodied red wine, and this will be the meal of your dreams.

Need a side dish idea? Try this deliciously creamy saffron risotto!

Now round up your ingredients, grab an F.N. Sharp paring or utility knife and small cutting board for some tomato slicing, and get those F.N. Sharp Steak Knives ready to slice into this delicious Italian meal!

Get All the F.N. Sharp Essentials: The 6-Knife Set & Magnetic Knife Block

Pork Milanese Recipe Ingredients

Bone-in Pork alla Milanese With Arugula Salad




About the Recipe Creator

Recipe writer and photographer Launie Kettler of TeenyTinyKitchen

Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. 

Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.

You can find and follow Launie's adventures on her social handle @teenytinykitchenvt on Instagram, Facebook, Threads and her blog at