How you choose to flavor the crumb mixture is entirely up to you. Don't be afraid to experiment with a variety of dried spices or fresh herbs like parsley or oregano or even basil in the mixture. I add Parmesan cheese to mine because I once saw chef Michael Chiarello do it that way and I love the flavor it imparts. Also, I prefer the texture of the panko bread crumb but you can use a fine unseasoned bread crumb. If all you have in your pantry is a pre seasoned bread crumb mixture use that and be sure to add the Parmesan cheese to it.
For the Pork Milanese:
- 6-8 thin pork cutlets
- salt and pepper to taste
- 2 tbsp.Olive Oil
- 4 tbsp. butter
- 1 1/2 cup Panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 1 tbsp. granulated garlic
- 1 tsp. kosher salt or 1/2 tsp. table salt
- 1/2 tsp. dried oregano
- 1/2 tsp. finely ground black pepper
- In a food processor combine the bread crumbs, dried oregano and Parmesan and pulse a few times.
- Add the crumb mixture in a bowl along with the garlic, salt and pepper and whisk it all together.
- 2 eggs
- 2 tbsp. water
- Lightly sprinkle both sides of the pork with salt and pepper to taste. Dip the cutlets in the egg mixture, then in the seasoned bread crumbs and set them on a plate.
- In a skillet over medium to medium high heat, add in the olive oil and butter. Just as the butter begins to bubble, add in the breaded cutlets and saute each side until you have a deep golden brown crust. Thin cutlets only need like 1 1/2 minutes per side.
- If you are working with a thicker cutlet be sure to lower the heat as you are browning and cook until the internal temperature reaches 145 degrees.