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Pork Chop Milanese

15 min
15 min


  • 2 Coleman Natural Pork Chops
  • 1 egg, whisked
  • 2/3 c. Panko breadcrumbs
  • 1 tbsp dried parsley
  • 1/2 c. Freshly grated parmesan
  • Salt and pepper
  • 4 tbsp olive oil
  • 3 c. Arugula
  • 1 tbsp extra virgin olive oil
  • 1/2 -1 lemon
  • 1/4 thinly sliced red onion
  • Cherry tomatoes, cut in half
  • Freshly shaved parmesan
  • Salt and pepper


1 Mix together breadcrumbs, parsley, and grated parmesan cheese in a large bowl. In another bowl, whisk egg. Set both bowls aside.

2 Using a meat tenderizer, pound the pork until it is about 1/2” thick. Season each side with salt and pepper.

3 Dip the pork chop into the egg and then the breadcrumbs mix. Make sure to coat completely. Set aside.

4 Heat a medium skillet on medium heat. Add 4 tbsp olive oil. Add both pork chops.

5 Cook pork shops for about 3-4 minutes on each side (until internal temperature is 145)

6 Remove from heat and rest for about 5-10 minutes.

7 While resting, mix together salad. Add arugula, onion, tomatoes, salt and pepper, parmesan, olive oil and lemon to a large bowl. Mix all ingredients together. Add more lemon if needed (based on preference).

8 Serve pork chop with salad and a lemon wedge (I love adding a little extra lemon to the pork chop before eating). Enjoy!

Products in This Recipe


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