Breaded Pork
Description
Breaded Pork - Authentic recipe from Brazil. Ready in 35 min. Try it now!
Directions
✓ researched- 1
Pound 500 g pork cutlets flat, season with salt. Coat in 100 g flour, then dip in 2 beaten eggs, and coat with 150 g breadcrumbs.
⏱️ approx. 12 min💡 Tip: Porco à Milanesa is the Brazilian breaded pork cutlet (Milanesa) — pounded thin, breaded and fried golden brown. Crispy, juicy, simple. A beloved classic (part of the Prato Feito), related to the Wiener Schnitzel and Cotoletta.
- 2
Let the breaded cutlets rest briefly (the coating will adhere better).
⏱️ approx. 12 min💡 Tip: Thin-pounded pork cutlet (cooks evenly, becomes tender) with a crispy coating (Milanesa = Milanese style, breaded). Bread in three steps (flour, egg, breadcrumbs). Deep-fry in plenty of hot oil (crispy). Do not overcook (keep it juicy). Serve with lemon.
- 3
Deep-fry the cutlets in plenty of hot oil until golden brown and crispy on both sides. Drain on paper towels.
⏱️ approx. 12 min💡 Tip: Porco à Milanesa is served with rice, beans (Feijão), fries or mashed potatoes, salad and lemon — the crispy, juicy pork cutlet. Popular as a Prato Feito. A Brazilian classic (with European roots).
📜 Origin & History
Porco à Milanesa is a Brazilian dish consisting of breaded and fried pork. It is strongly influenced by Italian cuisine, which was integrated into local gastronomy through Italian immigration to Brazil. Porco à Milanesa is often served with side dishes such as rice and beans and is an example of the culinary fusion taking place in Brazil.
🌿 Regional variants
À Parmegiana
Topped with tomato sauce and melted cheese — Parmegiana.
With Chicken
Made with chicken — Frango à Milanesa.
🍷 What goes with it?
With rice, beans, fries and lemon. Crispy and juicy. As a Prato Feito. A Brazilian classic.
Frequently Asked Questions
What does 'à Milanesa' mean?
'À Milanesa' (Milanese style) refers to breaded, fried cutlets — related to the Italian Cotoletta alla Milanese and the Wiener Schnitzel. Popularized throughout South America through European (Italian) immigration (including the Argentine Milanesa). Crispy and juicy.
How do you get a crispy coating?
Bread in three steps (flour, egg, breadcrumbs), let the breaded cutlets rest briefly (coating adheres better) and deep-fry in plenty of hot oil (not too little oil — otherwise the coating soaks it up). Drain on a rack.
How do you keep the meat juicy?
Pound the cutlet thin (cooks quickly and evenly) and fry only briefly until the coating is golden brown (the meat is then cooked through). Overcooking makes it dry. Serve fresh and hot, with lemon.
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Ingredients
verified- Pork schnitzel500 g
- Egg2
- Breadcrumbs150 g
- Flour100 g
