Milanese pork cutlets



5 min


4 servings

* PLUS Cooking time: 4 minutes
Milanese pork cutlets

© Royalty-Free/Masterfile


  • 3 tbsp all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 egg
  • 1 tbsp olive oil
  • 6 pork cutlets , or fast-fry chops, about 500 g
  • 1 tbsp freshly squeezed lemon juice


  • In a wide shallow bowl or pie plate, stir flour with garlic powder, salt and pepper. In another shallow bowl or pie plate, beat egg lightly. Heat oil in a large, non-stick frying pan set over medium-heat. Dip 1 cutlet into beaten egg, evenly coating both sides, then dip both sides in flour. Shake off excess flour. Place in hot pan. Repeat until pan is almost filled. Don’t crowd. Cook until a deep golden colour, 2 to 3 minutes per side. You may have to cook in 2 batches, adding more oil, if needed. Remove pork to dinner plates. Drizzle lemon juice overtop. Serve with lemon wedges, if you wish.

Nutrition (per serving)

  • Calories
  • 217,
  • Protein
  • 27.7 g,
  • Carbohydrates
  • 5 g,
  • Fat
  • 8.8 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 349 mg.

Everyday pork cutlets get a lively boost from tangy fresh lemon and a favourite pantry staple–garlic powder.

Really in a rush?

Skip the flour-and-egg coating and sprinkle pork with garlic powder, salt and pepper. Cook in oil following recipe. Serve with lemon wedges.