Milanese breaded pork cutlet with broccoli

Milanese breaded pork cutlet with broccoli

Costoletta di maiale alla milanese

Simple Cooking
Alastair Hendy

Meat cooked the Milanese way is almost always breaded and fried. The most typical example is usually made with veal, but the dish is also possible with chicken or pork. For this one here, you need a large pork cutlet with the bone, the flesh beaten quite thinly. The rest is child’s play.


Quantity Ingredient
4 large pork cutlets, bone in
2 eggs, beaten with some salt and pepper
6 tablespoons dried white breadcrumbs
plenty olive oil and vegetable oil, for shallow-frying
500g purple sprouting broccoli
2 garlic cloves, peeled and sliced
1/2 chilli, chopped
1 lemon, quartered


  1. Place the cutlets on a piece of clingfilm or greaseproof paper, and cover with another piece. Beat the fleshy parts with a mallet or something heavy. You want the meat to spread and become a little thinner. Remove the film or paper.
  2. Dip the cutlets in the beaten eggs, then coat with breadcrumbs.
  3. Pour enough mixed oil into a large shallow pan to cover the base. Heat it until it starts to bubble, then fry the cutlets on a medium-high heat for at least 5 minutes on each side until golden brown. Set aside and keep warm.
  4. Blanch the sprouting broccoli in a pan of boiling water for a few minutes before gently frying in a pan with the sliced garlic, chopped chilli and a little olive oil until softened. Serve with the cutlets and the lemon quarters.

To make dried breadcrumbs

  • To make dried breadcrumbs, first cut the crusts off some leftover bread, and let it dry in a 160ºC oven until crisp and crunchy. Put in a processor and blend to crumbs – or wrap in a tea towel, and beat to crumbs with a mallet or rolling pin.
Simple Cooking
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