- Geoffrey Zakarian
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- Stirring the Pot: Crispy Pork Milanese
Stirring the Pot: Crispy Pork Milanese
Let's make it!
Hi everyone,
Have you ever been to a food and wine festival? If not, I highly recommend checking one out. They’re an unforgettable experience—filled with delicious bites, incredible sips, and top-notch entertainment. Plus, you’re guaranteed to pick up a few cooking tips and tricks as you taste your way through the event.
A few weeks ago, I had the pleasure of attending the Sun Food and Wine Festival at Mohegan Sun in Uncasville, CT, where I hosted a live cooking demo and a walk-around tasting alongside some of my favorite chef friends. For the demo, I made my amazing Pork Milanese with Tomato Arugula Salad. The crispy, golden pork paired with the bright, fresh salad creates the perfect balance of flavors and textures—salty, crunchy, and deeply satisfying. It’s a staple in my home and a dish my kids absolutely love, so it’s always in our dinner rotation. You’ll find the recipe below!
Food festivals are a fantastic way to connect, share great food, and celebrate the culinary world. Next week, I’m heading to Miami for the South Beach Wine & Food Festival from February 20-23. Set beachside, it’s one of the best festivals of the year. I’ll be hosting several events, including a fabulous brunch with the cast of The Kitchen. I hope to see you there.
Sun Food & Wine Festival
Crispy Pork Milanese
INGREDIENTS
Serves 4
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INSTRUCTIONS
In a small bowl, combine the lemon juice, garlic, and 1 teaspoon salt. Whisk in ¼ cup of the olive oil to make the dressing. Place the arugula, tomatoes, onion, and basil in a large bowl. Reserve the salad and dressing in the refrigerator separately.
Working one at a time, place a pork chop in a gallon-size zip-top bag, leaving partially unsealed. With a meat mallet, pound the pork until about ¼ inch thick.
Place the flour, eggs, and Panko separately in three shallow vessels wide enough to fit the pork. Stir the Parmesan into the Panko. Working one at a time and using tongs, dredge the pork chops first in the flour, then the egg, and then coat in crumb mixture. Set aside on a plate.
Heat a large 12-inch cast iron skillet over medium heat and add the remaining ¼ cup olive oil. When hot, add the pork, butter, and fresh herbs and cook for about 5 minutes on each side until golden brown. Transfer from the skillet to a sheet pan lined with a rack or paper towels. Season with salt and pepper. Dress the salad and plate immediately with the pork.
Pro Tips
Be sure to pound the pork to a uniform thickness so that it cooks evenly.
You can apply this same breading method to chicken, veal, or eggplant.
Gluten-free breadcrumbs can easily be used as well.
Equipment Used
Small bowl
Whisk
Meat mallet
Shallow vessels like quarter sheet pans or baking dishes
Tongs
12” cast iron skillet
Cake rack
More Recipes
 Almond Cake with Berries & Whipped Cream |  Red Lentil & Sweet Pepper Soup |  Zucchini, Herb & Feta Frittata |
Sips of Spring
Wine: Big Deal Alert
LAST CHANCE!
Geoffrey is going live one last time on QVC this Wednesday, February 19th, to wrap up his biggest wine promotion of the year. He’s curated 12 outstanding wines—reds, whites, and sparkling—all selected for their exceptional quality and superb food pairing ability. Get ready for spring soirées, and choose either all red, all white, or a mix. This exclusive 12-bottle collection gets delivered straight to your door. But don’t wait—this limited-time offer ends February 19th.
News & Events
South Beach Wine & Food Festival - February 20-23, 2025
Brunch, fashion, demos, and plenty of food and wine - beachside!Chefs Making Waves Cruise - May 5-9, 2025
See you on the open water for restaurant takeovers, demos and more.