Step 1: Prepare the Pork : Pound the pork cutlets:

Place each cutlet between two sheets of plastic wrap or parchment paper. Use a meat mallet (or rolling pin) to gently pound them to about ¼ inch thickness for even cooking. Season: Sprinkle both sides with salt and freshly ground black pepper.

Step 2: Set Up the Breading Station : In three shallow bowls: Bowl 1: Add the flour. Bowl 2: Beat the eggs. Bowl 3: Combine breadcrumbs, Parmesan cheese, garlic powder, and oregano. Dip each cutlet first in flour, then egg, then breadcrumb mixture, pressing lightly to help the coating stick. Set aside on a clean plate.

Step 3: Fry the Pork : Heat oil and butter in a large skillet over medium heat until hot and shimmering. Fry pork cutlets in batches for 2–3 minutes per side, until golden brown and crisp. Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.

Step 4: Prepare the Arugula Salad : In a large bowl, toss arugula with olive oil, lemon juice, salt, and pepper. Add Parmesan shavings or cherry tomatoes if desired.

Step 5: Serve : Place a pork cutlet on each plate. Top with a generous handful of the arugula salad. Serve immediately with lemon wedges for squeezing over the top.