{"id":1968157,"date":"2024-06-12T18:51:44","date_gmt":"2024-06-13T03:51:44","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=1968157"},"modified":"2024-08-21T08:22:13","modified_gmt":"2024-08-21T13:22:13","slug":"crispy-pork-milanese","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/crispy-pork-milanese\/","title":{"rendered":"Pork Milanese"},"content":{"rendered":"<p>Pork Milanese is an elegant take on pan-fried pork chops\u2014one that&#8217;s refined yet easy enough to whip up for a casual weeknight dinner. And unlike some other\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-pork-chop-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easy-pork-chop-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">easy pork chop recipes<\/a>, which can be heavy in a meat-and-potatoes kind of way, our pork Milanese recipe will leave you feeling light. The lemony, Parmesan-rich bread crumb topping gives the pork a sophisticated finish and pairs perfectly with a glass of crisp white wine and a side salad.<\/p>\n<h2>What Is Pork Milanese?<\/h2>\n<p>Pork Milanese is made by breading thin slices of boneless pork chops and pan-frying them until the crumb coating is crisp. The breading typically includes grated Parmesan cheese and lemon zest. Milanese is often served with lemon wedges for freshness, plus an arugula salad topped with more Parmesan.<\/p>\n<p>Milanese originated in Milan, Italy, and is sometimes called <em>cotoletta alla Milanese<\/em> (Milanese-style cutlet). They can be made with pork, veal, chicken or even beef, so long as the meat is pounded thin to help it cook quickly. Although this dish is distinctly Italian, it shares similarities with other breaded, pan-fried recipes like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pork-schnitzel-with-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/pork-schnitzel-with-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">pork schnitzel<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-katsu\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-katsu\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken katsu<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-fried-steak-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-fried-steak-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken-fried steak<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/the-best-eggplant-parmesan\/\" data-name=\"www.tasteofhome.com\/recipes\/the-best-eggplant-parmesan\/\" data-module=\"content engagement\" data-position=\"embedded links\">eggplant Parmesan<\/a>.<\/p>\n<h2>Pork Milanese Ingredients<\/h2>\n<ul>\n<li><strong>Boneless pork loin chops:<\/strong> Look for thin-cut boneless pork loin chops, which may be labeled as boneless loin cutlets at the grocery store. If you&#8217;re feeling ambitious, you can cut your own cutlets from a pork loin or pork tenderloin.<\/li>\n<li><strong>Panko bread crumb coating:<\/strong> The bread crumb coating is made with panko, nutty Parmesan cheese and bright lemon zest, plus a little salt and pepper for seasoning. Any type of bread crumbs works here, but <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-panko\/\" data-name=\"www.tasteofhome.com\/article\/what-is-panko\/\" data-module=\"content engagement\" data-position=\"embedded links\">panko<\/a> gives you the crispiest pork Milanese.<\/li>\n<li><strong>Flour and eggs:<\/strong> Along with the bread crumbs, flour and eggs complete the classic three-part breading station. The flour sticks to the pork and creates a dry surface. The egg clings to the flour and creates a wet surface. Finally, the bread crumbs adhere to the egg to make the breaded exterior.<\/li>\n<li><strong>Olive oil:<\/strong> We pan-fry pork Milanese in olive oil for flavor, but you can use a different\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-oils-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\">frying oil<\/a>, like canola or peanut oil.<\/li>\n<li><strong>Lemon wedges:<\/strong> Serve the breaded pork with lemon wedges for a fresh finish.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Pound the pork chops<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029933\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Pork-Milanese_FT24_269581_JR_0809_1.jpg?fit=700%2C1024\" alt=\"top view of pounding pork with meat mallet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pound the pork with a meat mallet to 1\/4-inch thickness.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Pounding the cutlets promotes even cooking and helps the meat cook quickly on the stovetop. To cut down on splatter, you can put the chops in a gallon-sized zip-top bag before pounding them.<\/p>\n<h3>Step 2: Bread the pork chops<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029934\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Pork-Milanese_FT24_269581_JR_0809_2.jpg?fit=700%2C1024\" alt=\"Top view shot of shallow bowl with bread crumbs, Parmesan, lemon zest, salt and pepper. Coating Pork with flour and egg\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a shallow bowl, mix the bread crumbs, Parmesan, lemon zest, salt and pepper. Place the flour and egg in separate shallow bowls. Dip the pork in the flour and coat both sides. Shake off any excess. Dip the pork in the egg, then in the crumb mixture, patting to help the coating adhere.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>Pat the pork chops dry before dipping them in the flour. The breading will adhere better if the pork is dry, ensuring the crispy coating won&#8217;t fall off when you fry the pork.<\/p>\n<h3>Step 3: Fry the pork chops<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029935\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Pork-Milanese_FT24_269581_JR_0809_3.jpg?fit=700%2C1024\" alt=\"Overhead shot of cooking pork chops in oil\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large skillet, heat 1\/4 cup of oil over medium heat. Working in batches, cook the breaded pork chops until they&#8217;re golden brown and a thermometer reads 145\u00b0F, two to three minutes on each side. Use the remaining oil as needed. Serve the pork with lemon wedges.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029937\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Pork-Milanese_FT24_269581_JR_0809_5.jpg?fit=700%2C1024\" alt=\"Pork Milanese served with Lemon on a plate \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Air-fryer pork Milanese:<\/strong> Use the cooking method from our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/air-fryer-chicken-cutlet\/\" data-name=\"www.tasteofhome.com\/recipes\/air-fryer-chicken-cutlet\/\" data-module=\"content engagement\" data-position=\"embedded links\">air-fryer chicken cutlet<\/a> recipe and coat the breaded pork chops with cooking spray. Air-fry them in a 400\u00b0 air fryer until a thermometer reads 145\u00b0. Flip the pork after about three minutes to promote even cooking.<\/li>\n<li><strong>Pork Milanese sandwich:<\/strong> Instead of serving the pan-fried pork with a salad, place the cutlet in a bun or between two pieces of ciabatta bread to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crispy-pork-tenderloin-sandwiches\/\" data-name=\"www.tasteofhome.com\/recipes\/crispy-pork-tenderloin-sandwiches\/\" data-module=\"content engagement\" data-position=\"embedded links\">crispy pork tenderloin sandwiches<\/a>. Top the sandwiches with a pile of arugula and flavorful toppings like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/tuscan-sun-dried-tomato-jam\/\" data-name=\"www.tasteofhome.com\/recipes\/tuscan-sun-dried-tomato-jam\/\" data-module=\"content engagement\" data-position=\"embedded links\">Tuscan sun-dried tomato jam<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pickled-bell-peppers\/\" data-name=\"www.tasteofhome.com\/recipes\/pickled-bell-peppers\/\" data-module=\"content engagement\" data-position=\"embedded links\">pickled sweet peppers<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/jalapeno-ranch-dip\/\" data-name=\"www.tasteofhome.com\/recipes\/jalapeno-ranch-dip\/\" data-module=\"content engagement\" data-position=\"embedded links\">jalapeno ranch dip<\/a>.<\/li>\n<li><strong>Chicken or veal Milanese:<\/strong> Most thinly sliced or pounded cutlets can be turned into a dish <em>alla Milanese<\/em>. Try making this recipe with veal or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-cutlet\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-cutlet\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken cutlets<\/a>.<\/li>\n<li><strong>Saucy pork Milanese:<\/strong> Serve the crispy pork with a bright sauce, like the lemony one from <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-piccata-with-lemon-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-piccata-with-lemon-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken piccata with lemon sauce<\/a>, the creamy one from <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-with-garlic-caper-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-with-garlic-caper-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken with garlic-caper sauce<\/a> or the buttery one from <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-buttered-pasta\/\" data-name=\"www.tasteofhome.com\/recipes\/garlic-buttered-pasta\/\" data-module=\"content engagement\" data-position=\"embedded links\">garlic butter pasta<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Pork Milanese<\/h2>\n<p>Pork Milanese is best served fresh, since the breading loses its crunch when stored in the fridge. If you have leftovers, you can keep them in an airtight container for up to four days.<\/p>\n<h3>How do you reheat pork Milanese?<\/h3>\n<p>We recommend reheating pork Milanese in an air fryer or oven to restore its original crispiness. Spray each side of the leftover pork with cooking spray to help it crisp up. Reheat the pork for 10 minutes in a 350\u00b0 oven or for four to five minutes in a 370\u00b0 air fryer. Whichever method you choose, the pork should reach an internal temperature of 165\u00b0. Flip the pork Milanese once, halfway through, to promote even heating.<\/p>\n<h2>Pork Milanese Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1889401\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/05\/FT23_269581_ST_5_12_3-How-to-Make-Pork-Milanese.jpg?fit=700%2C467\" alt=\"Pork Milanese on two plates\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Why won&#8217;t the coating stick to the pork?<\/h3>\n<p>The breading won&#8217;t stick to the pork chops if the pork chops aren&#8217;t dry. Begin by patting the pork chops dry with a paper towel before coating them in flour. Make sure to shake off the excess, as too much flour on the cutlets can cause the bread crumb mixture to slip off. Finally, don&#8217;t be afraid to use your hands to help adhere the bread crumb mixture to the chops. If you still need more help, patience is another reason\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/breaded-chicken-tips\/\" data-name=\"www.tasteofhome.com\/article\/breaded-chicken-tips\/\" data-module=\"content engagement\" data-position=\"embedded links\">why breading keeps falling off your chicken<\/a>, pork and other breaded meats.<\/p>\n<h3>What do you serve with pork Milanese?<\/h3>\n<p>The classic way to serve pork Milanese is with lemon wedges and an <a href=\"https:\/\/www.tasteofhome.com\/recipes\/arugula-salad-with-shaved-parmesan\/\" data-name=\"www.tasteofhome.com\/recipes\/arugula-salad-with-shaved-parmesan\/\" data-module=\"content engagement\" data-position=\"embedded links\">arugula salad with shaved Parmesan<\/a>, though any of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-green-salads\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-green-salads\/\" data-module=\"content engagement\" data-position=\"embedded links\">top green salads<\/a> will also work. For a heartier side, try buttered noodles, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cacio-e-pepe\/\" data-name=\"www.tasteofhome.com\/recipes\/cacio-e-pepe\/\" data-module=\"content engagement\" data-position=\"embedded links\">cacio e pepe<\/a>, risotto, creamy polenta or any of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/potato-recipes-for-people-serious-about-their-spuds\/\" data-name=\"www.tasteofhome.com\/collection\/potato-recipes-for-people-serious-about-their-spuds\/\" data-module=\"content engagement\" data-position=\"embedded links\">potato recipes<\/a>. When it comes to <a href=\"https:\/\/www.tasteofhome.com\/collection\/food-and-wine-pairing\/\" data-name=\"www.tasteofhome.com\/collection\/food-and-wine-pairing\/\" data-module=\"content engagement\" data-position=\"embedded links\">wine and food pairings<\/a>, we like pairing pork Milanese with a crisp white wine.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bread crumbs with lemon zest and Parmesan give pork Milanese its crispy, crunchy finish. Pair these easy pan-fried pork chops with an arugula salad, or keep things casual and serve them as a sandwich.<\/p>\n","protected":false},"author":7815,"featured_media":2030623,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305271,304292,305334,304515,304433,304408,304368,303887,306848,305353,304268,307307,304197,307383,307398,324623,304388,304395,304398,304150,303883,304473],"categories-v2":[309216,308305,309337,308880,308833,308813,308745,308478,309603,309362,259483,310342,339209,310410,310424,309177,308752,308782,308797,309434,308476,308876],"coauthors":[50034,340633],"recommended_recipes":[{"post_title":"Pork Burgers","post_link":"\/recipes\/grilled-pork-burgers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grilled-Pork-Burgers_EXPS_FT24_43741_ST_0329_1.jpg"},{"post_title":"Chile Verde Pork","post_link":"\/recipes\/low-slow-pork-verde\/","post_image":"\/wp-content\/uploads\/2025\/02\/Chile-Verde-Pork_EXPS_FT25_188873_EC_0207_1.jpg"},{"post_title":"Italian Pork Loin","post_link":"\/recipes\/italian-herb-crusted-pork-loin\/","post_image":"\/wp-content\/uploads\/2025\/02\/Italian-Pork-Loin_EXPS_TOHD25_189615_ChristineMa_2.jpg"},{"post_title":"Savory Pork Salad","post_link":"\/recipes\/savory-pork-salad\/","post_image":"\/wp-content\/uploads\/2025\/01\/Savory-Pork-Salad_EXPS_TOHD24_35244_SoniaBozzo_6.jpg"},{"post_title":"Balsamic Pork Tenderloin","post_link":"\/recipes\/balsamic-glazed-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2025\/01\/Balsamic-Pork-Tenderloin_EXPS_TOHD24_70932_AbbeyLittlejohn_08.jpg"},{"post_title":"Pork Steaks","post_link":"\/recipes\/pork-steak\/","post_image":"\/wp-content\/uploads\/2024\/10\/Pork-Steaks_EXPS_FT24_277304_EC_1001_4.jpg"},{"post_title":"Milanesa 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Milanese","post_link":"\/article\/pork-milanese\/","post_image":"\/wp-content\/uploads\/2023\/05\/FT23_269581_ST_5_12_2-How-to-Make-Pork-Milanese.jpg"},{"post_title":"Homemade Italian Pork Chops","post_link":"\/recipes\/homemade-italian-pork-chops\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18823_SCRC942865D45B-3.jpg"},{"post_title":"Italian-Style Pork Chops","post_link":"\/recipes\/italian-style-pork-chops\/","post_image":"\/wp-content\/uploads\/2017\/09\/Italian-Style-Pork-Chops_exps90788_TOH2237243D10_06_8bC_RMS.jpg"},{"post_title":"Italian Pork Skillet","post_link":"\/recipes\/italian-pork-skillet\/","post_image":"\/wp-content\/uploads\/2018\/01\/Italian-Pork-Skillet_exps46022_QCA1891565D09_10_2bc_RMS-4.jpg"},{"post_title":"Chicken Milan","post_link":"\/recipes\/chicken-milan\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26234_QC860871D25A.jpg"},{"post_title":"Pork Kiev","post_link":"\/recipes\/pork-kiev\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps37505_SD1191049D61B.jpg"},{"post_title":"Italian Pork Hoagies","post_link":"\/recipes\/italian-pork-hoagies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18852_QC10252D63.jpg"},{"post_title":"Spanish Pork Steaks","post_link":"\/recipes\/spanish-pork-steaks\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pork-Milanese_EXPS_FT24_269581_JR_0809_4.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/crispy-pork-milanese\/","name":"Pork Milanese","datePublished":"2024-06-12","dateModified":"2024-08-21","prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Pork-Milanese_EXPS_FT24_269581_JR_0809_4.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Bread crumbs with lemon zest and Parmesan give pork Milanese its crispy, crunchy finish. Pair these easy pan-fried pork chops with an arugula salad, or keep things casual and serve them as a sandwich.","recipeIngredient":["1-1\/2 pounds thin-cut boneless pork loin chops","1 cup panko bread crumbs","1\/2 cup grated Parmesan cheese","1\/2 teaspoon grated lemon zest","1 teaspoon salt","1\/2 teaspoon pepper","3\/4 cup all-purpose flour","2 large eggs, lightly beaten","4 to 6 tablespoons olive oil","Lemon wedges, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Pound the pork chops","text":"Pound the pork with a meat mallet to 1\/4-inch thickness. Editor's Tip: Pounding the cutlets promotes even cooking and helps the meat cook quickly on the stovetop. To cut down on splatter, you can put the chops in a gallon-sized zip-top bag before pounding them.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Pork-Milanese_FT24_269581_JR_0809_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bread the pork chops","text":"In a shallow bowl, mix the bread crumbs, Parmesan, lemon zest, salt and pepper. Place the flour and egg in separate shallow bowls. Dip the pork in the flour and coat both sides. Shake off any excess. Dip the pork in the egg, then in the crumb mixture, patting to help the coating adhere. Editor's Tip: Pat the pork chops dry before dipping them in the flour. The breading will adhere better if the pork is dry, ensuring the crispy coating won't fall off when you fry the pork.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Pork-Milanese_FT24_269581_JR_0809_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fry the pork chops","text":"In a large skillet, heat 1\/4 cup of oil over medium heat. Working in batches, cook the breaded pork chops until they're golden brown and a thermometer reads 145\u00b0F, two to three minutes on each side. Use the remaining oil as needed. Serve the pork with lemon wedges.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Pork-Milanese_FT24_269581_JR_0809_3.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"},{"@type":"Person","name":"Lauren Pahmeier"}],"nutrition":{"@type":"NutritionInformation","calories":" 565 calories","fatContent":"29g fat (8g saturated fat)","cholesterolContent":"184mg cholesterol","sodiumContent":"896mg sodium","carbohydrateContent":"30g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"43g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian"},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"269581","romance_copy_dek":"Bread crumbs with lemon zest and Parmesan give pork Milanese its crispy, crunchy finish. 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