Pork Milanese with Creamy Lemon Sauce

Pan-fried pork cutlets with a crispy Parmesan panko breading brightened up with a creamy lemon and green olive sauce.

If you’re one of my steady readers you probably noticed I cook a lot of chicken, sausage, shrimp and ground beef. Pork and other cuts of beef are noticeably absent. I’ve grown temporarily bored with all of those stand-bys and am trying to break out of the mold a little. Pork cutlet is about as adventurous as I get.

The sauce is kind of a surprise with the base being ricotta cheese thinned out with a little milk plus green olives, lemon zest and dijon mustard. Everything is pureed into a creamy, tangy sauce that livens up and brings out the best flavors in the pork. The thin and crunchy fried cutlets really need the bite of the acidic sauce to cut through the fatty richness from being fried.

You can serve them with a tossed salad, rice or couscous, mashed potatoes (like I did) to round out the comfort factor, pasta and/or vegetables like string beans or spinach.

Pork Milanese with Creamy Lemon Sauce

Rating: 51

Prep Time: 30 minutes

Cook Time: 16 minutes

Total Time: 46 minutes

Yield: 6 servings

Pork Milanese with Creamy Lemon Sauce

Pan-fried pork cutlets with a crispy Parmesan panko breading brightened up with a creamy lemon and green olive sauce.


2/3 cup ricotta cheese
1/4 cup milk
the zest of 1 lemon, just the yellow not the pith
1/4 cup green olives
1 teaspoon Dijon mustard
1/2 teaspoon fresh chopped parsley
salt and pepper, to taste
6 pork cutlets (about 1 + 1/2 pounds), pounded to 1/4-inch thick
coarse salt and freshly ground pepper
1 + 1/4 cups panko (Japanese bread crumbs)
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon dried oregano, crushed between fingertips
1/8 teaspoon freshly grated nutmeg
1/2 cup all-purpose flour
2 eggs, beaten
olive oil, for frying
lemon wedges, for serving


  1. If possible make the sauce a few hours ahead of time so the flavors can develop. Pulse all the sauce ingredients except salt & pepper together in a food processor until smooth and creamy. Season to taste with salt and pepper. Refrigerate.
  2. Season the cutlets on both sides with salt and pepper.
  3. In a small bowl mix together the panko, Parmesan, oregano and nutmeg. Add half the mixture
  4. to a wide, shallow dish.
  5. Put the flour and eggs each in 2 separate, wide shallow bowls. Line a baking sheet with paper towels.
  6. Using tongs dredge each cutlet in the flour, tap off the excess then dip them in the eggs allowing any excess to drip back into the bowl - then coat the cutlets with the panko mixture using your hand to press the crumbs on as needed. Add the remaining crumbs from the bowl to the shallow dish as needed. Set them on a cutting board or platter.
  7. In a large skillet or Dutch oven heat 1/2 inch of olive oil over medium heat, when the oil shimmers carefully add half the cutlets and cook about 3 - 4 minutes on each side until crispy golden brown and cooked through. Drain on the paper towels.
  8. Add more oil if needed and bring back up to heat before frying off the second batch.
  9. Serve hot with lemon wedges and lemon sauce.


Adapted from Food and Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without express written permission from the owner.


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  1. says

    I just found your site on PunchFork – OMG, I love this recipe. Must make soon!! Happy to find your site and look forward to exploring in your kitchen a little more.


  2. says

    I like cutlet very much but I never made it with pork. Your breading with Parmesan cheese, oregano and nutmeg is very appetizing. Thanks for the suggestion. Bye dear, have a great day

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