Pork Chop Milanese with Arugula Salad
Ingredients
- For the Pork Milanese:
- 2–4 boneless pork chops, about ¾ inch thick
- Salt and black pepper to taste
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil or unsalted butter for frying
- Lemon wedges, for serving
- For the Arugula Salad:
- 4 cups fresh arugula
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh lemon juice
- Salt and black pepper to taste
- Optional: shaved Parmesan for garnish
Instructions
- Step 1: Season pork chops with salt and pepper.
- Step 2: Set up dredging stations: flour, beaten eggs, and panko-Parmesan mixture.
- Step 3: Coat each pork chop: flour, egg, then breadcrumb mixture.
- Step 4: Heat oil or butter in a skillet over medium-high heat.
- Step 5: Cook pork chops 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
- Step 6: Toss arugula with olive oil, lemon juice, salt, and pepper. Add shaved Parmesan if desired.
- Step 7: Serve pork chops immediately with arugula salad and lemon wedges.