Years ago while we lived in New York, we watched Rachel Ray make chicken milanese and she said you could do it to pork too. I did not have her cookbook nor did i have a computer and all I could remember was parmesan and panko. So this was my punt on her recipe. Never did go beack and check that to see how close I was but since the family loved them, didn't see any need to goof around with it. Believe I will look now tho. Ummm well there is a HUGE difference but gonna stick with mine.
If your pork chops are too thick then pound them a bit thinner so they will cook fast. Early in the day, I beat the milk with the eggs and added some Morton’s and the fresh garlic. I then poured it over my pork chops with it, make sure each side gets some on it then cover and and let it sit in the fridge till time to cook. I turned it ever so often when i thought of it.
I then mixed about 2/3 box panko together with the grated parmesan and sprinkled in the Morton’s and garlic powder. At this point you can add some herbs if you like and on occasion I will add in some parsley and thyme or basil.
I then coated the pork chops with the seasoned Panko and pushed it on, set it on a wire rack in single layer and let sit 10 minutes. Then I sautéed them in olive oil till golden brown. My family loved them.
Panko is Japanese bread crumbs, they are quite different from regular bread crumbs, and the end up with an incredibly crispy product. If you cannot find them in your area then the best bet is to take fresh bread and run it through your food processor but not real fine, spread it out on a cookie sheet and then place it in a 200 degree oven for a while till it is crispy but no color on it. This coating is great on chicken tenders too.
Don’t use that dried up ground up old dirty sneaker cheese that ya sprinkle on pizza. Now I used “THE” parmesan cheese, the Reggiano one that is really a bit expensive to be shredding it into a coating. But it was what I had, just use a fresh grated one even if it is just Kraft.