Pan-Fried Eggplant Cutlets (Milanese Style)

  • Loriana Shea
Jump to Recipe Print Recipe
image_pdfimage_print

Pan-Fried Eggplant Cutlets (Milanese Style)

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

If you think you don’t like eggplant, these crispy Pan-Fried Eggplant Cutlets might just change your mind. Growing up, eggplant Milanese was one of those simple meals that made an ordinary weeknight feel special. Thin slices of eggplant are lightly breaded, pan-fried until golden and crisp, and finished with a squeeze of fresh lemon.

They’re delicious served as a light main course with a peppery arugula salad, or as an appetizer alongside warm marinara for dipping. Like so many classic Italian recipes, this dish relies on a handful of simple ingredients to create something incredibly satisfying.

Things to know about this  Pan-Fried Eggplant Cutlets (Milanese Style) recipe

  • Sweating the Eggplant Matters: Salting the eggplant slices before cooking draws out excess moisture and bitterness, which helps them fry up beautifully crisp—not soggy.

  • Breadcrumb Choice Makes a Difference: Traditional Italian-style breadcrumbs give that classic flavor, but using panko will make the crust extra light and crunchy. You can also mix the two for the best of both worlds.

  • Don’t Skip the Cheese: Mixing grated Parmigiano-Reggiano into the breadcrumbs adds deep savory flavor and helps the coating brown nicely.

  • Shallow Frying Is Key: You don’t need a deep fryer—just a thin layer of olive oil in a skillet does the trick. Fry in batches and don’t overcrowd the pan to keep everything crisp.

  • Make It a Meal or a Starter: Serve it with a lemony arugula salad for a light main, layer it on ciabatta with mozzarella for an incredible sandwich, or top it with marinara and melted cheese for a quick eggplant parmesan twist.

  • lastly if you like eggplant as much as I do try my other eggplant recipes. Italian baked stuffed eggplant or  vegetarian stuffed eggplant rollatini. And eggplant is delicious with pasta try this Sicilian eggplant caponata rigatoni

 

Pan-Fried Eggplant Cutlets (Milanese Style)

Crispy, golden Pan-Fried Eggplant Cutlets made Milanese style with thinly sliced eggplant, a light breading, and a quick pan-fry. Serve with fresh lemon, peppery arugula, or warm marinara for dipping
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Italian
Servings 4
Calories 325 kcal

Ingredients
  

  • 2 medium eggplants
  • Kosher salt for sweating the eggplant
  • 2 large eggs
  • 1½ cups breadcrumbs
  • ½ cup grated Parmigiano-Reggiano
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 Tbsp. chopped Italian parsley
  • salt and pepper to taste
  • 2 cups Olive oil canola blend for frying

Instructions
 

  • Prepare the eggplant:
    Peel the eggplant in strips. then slice lengthwise into thin 1/3 -inch thick slices
    Set a colander over a bowl.  Sprinkle both sides of the eggplant  with kosher salt. Let sit in the colander, weighted down, for at least 30 minutes to draw out bitterness and excess moisture. Rinse and pat dry thoroughly.
  • Set up breading stations:
    In a second bowl, mix breadcrumbs, Parmigiano, garlic powder, oregano, and parsley
    In a shallow dish add the eggs and wisk slightly
  • Bread the eggplant:
     Dip each eggplant slice first into the beaten eggs, and then in the breadcrumb mixture. Press gently to help crumbs adhere.
  • Fry:
    Heat the olive oil canola blend in a large skillet over medium heat.
    Fry eggplant slices in batches, about 3–4 minutes per side until golden and crisp. Drain on paper towels and keep warm in a low oven if needed.
  • Serve:
    Plate with lemony arugula salad and extra shaved Parmigiano, or spoon warm marinara on the side or over top. and a drizzle of good olive oil . 
Keyword pan-fried eggplant cutlets, eggplant Milanese

More to Explore

Comments (1)

Comments are closed.

Back To Top
Search