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Crunchy Pork Milanese

Crunchy Pork Milanese with Honey Mustard and Little Gem

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Recipe Details


In this repeat recipe, we're applying the rave-reviewed technique of our beloved chicken Milanese to pork chops. We pound the meat to make it extra tender, then coat with panko breadcrumbs and pan-sear until crispy. Paired with a salad of little gem lettuce and tomato, plus our creamy, homemade honey mustard dipping sauce, this American spin on an Italian preparation is the dose of comfort we've been craving.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 660
  • Protein 41g
  • Total Carb 58g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • head little gem lettuce
    head little gem lettuce
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • apple cider vinegar
    1 tablespoon
    apple cider vinegar
  • Dijon mustard
    2 packets
    Dijon mustard
  • boneless pork chops
    boneless pork chops
  • flour
    1/4 cup
  • panko breadcrumbs
    1 cup
    panko breadcrumbs
  • mayonnaise
    2 packets
  • honey
    1 packet
  • ground cayenne pepper
    1/4 teaspoon
    ground cayenne pepper

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • plastic wrap
  • meat mallet (optional)
  • 12" large nonstick pan

Cooking Steps

  1. Prepare ingredients and make dressing

    Prepare ingredients and make dressing

    Halve little gem lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stem. Rinse tomatoes and halve. In a medium bowl, reserve ½ teaspoon apple cider vinegar and set aside for Step 5; place remainder in a large bowl (big enough for the salad) and whisk in ½ packet Dijon mustard, 2 tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired. Set dressing aside for Step 6.

  2. Pound pork chops

    Pound pork chops

    Pat pork chops dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Season pork chops all over with ½ teaspoon salt and black pepper as desired.

  3. Dredge pork chops

    Dredge pork chops

    Place flour on a large plate and season with ⅛ teaspoon salt and black pepper as desired. In a large shallow bowl, whisk 1 egg. Place breadcrumbs on a separate large plate. Dredge pork chops in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

  4. Sear pork chops

    Sear pork chops

    Heat 2 tablespoons olive oil in a large nonstick pan over medium heat. When oil is shimmering, add pork chops and sear until crust is browned and pork is cooked through and no longer pink, 5-7 minutes per side. Remove pan from heat. Transfer pork chops to a paper towel–lined plate to drain; set aside.

  5. Make honey mustard

    Make honey mustard

    While pork sears, to bowl with reserved ½ teaspoon apple cider vinegar, add mayonnaise, honey, cayenne pepper (skip or use half for less heat), remaining Dijon mustard, and ¼ teaspoon salt. Whisk until smooth; set aside for serving.

  6. Plate pork Milanese

    Plate pork Milanese

    Add little gem and tomatoes to large bowl with dressing, waiting to toss until ready to serve. Use any remaining downtime while pork sears to set the table. Then, toss little gem salad and transfer to serving plates with crunchy pork Milanese and honey mustard for dipping or drizzling. Dig in!

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