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Butterfly pork chop Milanese style served with arugula and parmesan.

Blackstone Griddle Pork Milanese

Carne Diem Culinary
These seasoned and breaded Italian pork cutlets are fried up perfectly on a Blackstone griddle, flat top or frying pan. The pork Milanese is then served atop a fresh arugula salad.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 1625 kcal

Ingredients
  

  • 4 Butterfly Pork Chops
  • 2 Eggs
  • 1 Tablespoon Dijon Mustard
  • 2 Cups Arugula salad for serving

Breading:

  • 1 Cup Italian Bread Crumbs
  • ½ Cup Parmesan Cheese
  • 1 teaspoon Lemon Zest
  • ½ teaspoon salt
  • ½ teaspoon Black Pepper

Instructions
 

  • Beat together the eggs and the mustard.
  • Combine all of the breading ingredients in a medium sized bowl or shallow pan.
  • Pound the pork chops thin with a meat mallet.
  • Dip the pork chops in the egg mixture then the breading. Place on a wire rack for 5-10 minutes.
  • Heat the griddle, Blackstone, or flat top over medium heat, about 350 degrees.
  • Oil the griddle well then cook the breaded pork chops for about 5-7 minutes per side. The pork is done when it reaches an internal temp of 145 degrees. This typically takes 10-15 minutes total cooking time depending on the thickness of the pork chops.
  • Serve warm with arugula salad

Nutrition

Calories: 1625kcalCarbohydrates: 86gProtein: 162gFat: 66gSaturated Fat: 26gPolyunsaturated Fat: 10gMonounsaturated Fat: 25gTrans Fat: 0.4gCholesterol: 722mgSodium: 4115mgPotassium: 2483mgFiber: 7gSugar: 8gVitamin A: 1136IUVitamin C: 6mgCalcium: 914mgIron: 11mg
Keyword breadcrumbs, Dijon Mustard, Italian, lemon, Parmesan, Pork Chops
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