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Challenge: Savoring Spring

Pork Milanese with Zoodles

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Pork chops are lightly breaded and pan fried, and served alongside zucchini noodles tossed in a garlic wine sauce.

Pork Milanese with Zoodles

  • Yield: 2 servings


  • ½ cup panko bread crumbs
  • ½ cup all-purpose flour
  • 1 large egg
  • 2 boneless pork loin chops, pounded ½ inch thick
  • salt and fresh pepper
  • smoked paprika
  • 2-4 TB olive oil
  • 1 zucchini, shaved with a vegetable peeler or made into noodles with a spiralizer
  • 1 yellow pepper, cored and coarsely chopped
  • 1 orange pepper, cored and coarsely chopped
  • 1 large shallot, sliced
  • 3 cloves garlic (or more, to taste), minced
  • 1 lemon, juiced
  • 2 TB white wine
  • ¼ cup fresh parsley, chopped
  • 2 TB fresh mint, julienned
  • ¼-½ cup shaved Parmean


  1. In a large, deep skillet, over medium heat, add the olive oil. Add the shallots and garlic and cook about 2 minutes. Add the peppers and let get soft, about 5 minutes. Add the wine (about 1 circle of the pan) and let reduce. Work on the pork.
  2. Meanwhile, to a medium shallow bowl, add the panko. Lightly beat the egg in another large shallow bowl. Add the flour to a third bowl. Season each of the panko, flour and egg with a bit of salt, pepper and smoked paprika. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the flour, shaking of the excess, then the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Set aside.
  3. Heat about 2 TB oil in a heavy medium skillet over medium-high heat. One at a time, add the pork to the hot oil and shallow fry until golden brown and just cooked through, about 2-3 minutes per side. Transfer to paper towels to drain.
  4. Finish the noodles by adding the zucchini to the pan and saute about 3 minutes until cooked through. Toss in the lemon juice and herbs and fold in the cheese.
  5. Transfer the noodles to a plate, add the pork and serve with extra lemon wedges and cheese as desired.

Recipe Tags

The fresh zoodles, reduced in a little wine and lemon and garnished with some parsley, mint and Parmesan…spring on a plate, reminiscent of pasta primavera, and the perfect contrast to the crispy pork cutlets.


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