Pork Cutlets with Tomato Olive Salsa (Pork Milanese)

By Michele DiPietro

Collage of pork cutlet ingredients, cutlets frying in Cucino Extra Virgin Olive Oil, and finished dish topped with tomato olive salsa.

Golden, crispy pork cutlets paired with a fresh, vibrant tomato olive salsa—this dish is a true Italian classic. By pan-frying in Cucino Extra Virgin Olive Oil, the cutlets stay tender and juicy while developing a savory, robust crust. Cucino’s high smoke point and bold flavor make it the perfect oil for both frying and finishing.

“Cucino is the only extra-virgin olive oil that I cook with! With all the flavor, benefits and complexity of Award-Winning Olio Piro and with the ability to withstand high temperatures, it’s a no-brainer.”

— Michele Di Pietro

Why This Recipe Works

  • Flavorful Frying: Cucino Extra Virgin Olive Oil can withstand high heat, bringing complexity and depth while keeping the pork moist.
  •  Fresh Salsa Topper: A bright tomato and olive mix adds freshness and balance.
  • Versatile Dish: Perfect for family dinners or entertaining guests.

Recipe

Serves 6

Ingredients

For the Pork Cutlets:

  • 2 lbs thinly sliced pork cutlets (see note)
  • Salt and black pepper
  • 3 large eggs
  • 3 Tbsp whole milk
  • 2–3 Tbsp chopped fresh herbs (basil and/or parsley)
  • 3 cups Italian-seasoned breadcrumbs
  • Cucino Extra Virgin Olive Oil, for frying
  • Salt flakes (optional, for finishing)
  • Grated Pecorino Romano cheese (optional, for finishing)

For the Tomato Olive Salsa:

  • 2 cups small-diced tomatoes (about 2 large, cored and seeded)
  • ⅓ cup pitted and chopped black, oil-cured olives
  • ⅓ cup small-diced red onion
  • 3 Tbsp roasted or confit garlic (optional)
  • 2–3 Tbsp chopped fresh basil
  • 2–3 Tbsp Cucino Extra Virgin Olive Oil
  • Salt and black pepper to taste
  • Pinch of crushed red pepper
Collage showing Cucino Extra Virgin Olive Oil, salsa ingredients, pork cutlets frying, and the finished dish with tomato olive salsa.

Instructions

  1. Prep the Pork: Pat cutlets dry and season lightly with salt and pepper. If pieces are too large, cut down as desired.
  2. Make the Egg Mixture: Whisk eggs, milk, and herbs. Coat each pork slice thoroughly. (Can be held in fridge for a few hours before frying.)
  3. Make the Salsa: Mix all salsa ingredients until combined. Set aside at room temperature.
  4. Bread the Pork: Dredge each cutlet in breadcrumbs, pressing to adhere. Place on a sheet pan until ready to fry.
  5. Fry the Cutlets: Heat ½” Cucino Extra Virgin Olive Oil in a skillet over medium heat. Fry cutlets in batches until golden (3–4 minutes per side). Add more oil as needed.
  6. Finish & Serve: Transfer to a rack over a sheet pan and sprinkle with salt flakes. Top with Pecorino Romano and Tomato Olive Salsa. Buon Appetito!

Notes

• Pork cutlets should be about ½” thick.
• If unavailable, use boneless pork chops, butterfly them, or gently pound to size.

 

Chef Michele Di Pietro, recipe creator and culinary consultant for Olio Piro.

Michele Di Pietro is a classically trained chef, culinary consultant, cookbook author, and founder of It’s All About The Food LLC. She shares her passion for Italian cuisine at Mangia With Michele. 

Find her at Mangiawithmichele.com and follow her at @mangiawithmichele on social channels.

 

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