Cookwith

Name: Crispy Pork Milanesa with Classic Chimichurri
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless pork loin chops (about 6 oz each), pounded to 1/3-inch thickness; 1/2 cup all-purpose flour; 1 large egg; 1 tablespoon milk; 1 cup panko breadcrumbs; 1/2 cup finely grated Parmesan cheese; 1 teaspoon smoked paprika; Salt and freshly ground black pepper; Vegetable oil, for shallow frying; 1 cup fresh flat-leaf parsley, finely chopped; 2 tablespoons fresh oregano, finely chopped; 3 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 1/2 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; Lemon wedges, for serving; 2 cups baby arugula; 1 tablespoon lemon juice; 1 tablespoon olive oil (for salad); Flaky salt, for finishing

Crispy Pork Milanesa with Classic Chimichurri

CrushedLemon1034

Experience the irresistible contrast of crispy golden pork and punchy, herbaceous chimichurri in this Latin American comfort food favorite. The pork milanesa is fried to shatteringly crisp perfection, topped with a bright, garlicky sauce that brings every bite to life. Fresh arugula salad and lemon wedges round out the plate, keeping things light and vibrant. This dish is perfect for a cozy dinner that celebrates texture, bold flavors, and lively colors—no passport required.

Ingredients

Instructions

Set up a breading station: Place flour on one plate, beat egg with milk in a shallow bowl, and mix panko, Parmesan, smoked paprika, and a pinch each of salt and pepper on another plate.
Pat the pork chops dry and season with salt and pepper. Dredge each cutlet in flour, dip in egg mixture, then press into the panko-Parmesan mixture until well coated on both sides.
Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until shimmering. Fry pork cutlets one at a time, 2-3 minutes per side, until golden brown and cooked through. Drain on a rack or paper towels.
For the chimichurri: In a bowl, combine parsley, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, kosher salt, and black pepper. Stir well and let sit for 10 minutes to develop flavors.
Toss arugula with lemon juice, 1 tablespoon olive oil, and a pinch of flaky salt.
To serve: Place each pork milanesa on a plate. Spoon chimichurri generously over the top. Add a pile of arugula salad and lemon wedges on the side. Serve immediately.