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Ask Chef Walter: Bone-in Pork Loin Milanese – Walter Potenza

by Executive Chef Walter Potenza, contributing writer


Today, I am sharing a recipe made with pork loin with the bone left attached to the flesh. The photo offers sauteed greens and potatoes, but you can also pair the loin chop with a wonderful arugula salad.

 “Alla Milanese” is an Italian culinary term that refers to a specific style of preparation originating from Milan, in the Lombardy region of Italy. This method is characterized by the use of specific ingredients and cooking techniques that highlight the flavors and traditions of Milanese cuisine.


  • For the Pork Loin
  • 4 bone-in pork loin chops, pounded to 1/2-inch thickness
  • Salt and black pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup breadcrumbs (preferably panko for extra crunch)
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon red pepper flakes (optional)
  • Olive oil for frying
  • For the Salad:
  • 4 cups arugula
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup shaved Parmesan cheese
  • 1 lemon, juiced
  • 3 tablespoons extra virgin olive oil
  • Salt and black pepper, to taste


Prepare the Pork:

Season generously the pounded pork loin chops with salt and black pepper on both sides. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs and milk, and one with a mixture of breadcrumbs, grated Parmesan, dried marjoram, and red pepper flakes.

Bread the Pork:

Dredge each pork loin chop in the flour, shaking off any excess. Then, dip the pork loin chop into the egg mixture, allowing a/.6yny extra to drip off. Finally, coat the pork chop with the breadcrumb mixture and gently press to ensure the crumbs stick.

Cook the Pork:

Bring to temperature (about 350F. a generous amount of olive oil in a large skillet over medium-high heat. Fry the breaded pork chops in batches, if necessary, until golden brown and cooked, about 4-5 minutes per side. Adjust the heat as needed to prevent the bread from burning. After cooking, place the pork loin on a paper towel-lined plate to drain excess oil.

Prepare the Salad:

Combine the arugula, cherry tomatoes, red onion, and shaved Parmesan in a large bowl. In a medium metal or glass bowl, combine the lemon juice, the extra virgin olive oil, sea salt, and freshly ground black pepper. Whisk together and emulsify. Pour the prepared mixture over the salad and toss to coat evenly.


Place each pork chop on a plate and top with a portion of the arugula salad. Garnish with additional lemon wedges and shaved Parmesan, if desired.


Pounding the Pork: Place the pork loin chops between two large sheets of parchment paper and pound using a meat mallet or a rolling pin to an even thickness.

Crispy Bread Crust: Use panko breadcrumbs instead of regular breadcrumbs for extra crispiness.

Salad Variation: For more variety, add other fresh ingredients to the salad, such as cucumbers or avocado.

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Photo Attribution, top, Chef Walters Cooking School RI


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