Name: Pork Milanese with Lemon Parmesan Arugula
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 pieces boneless pork loin chops pound to ½ inch thick for perfect tenderness; to taste kosher salt season generously for enhancing the natural flavors; to taste black pepper season generously for enhancing the natural flavors; 2 large eggs lightly beaten to act as the perfect binding agent; 1 cup seasoned panko bread crumbs for achieving that irresistible crispy coating; 1/3 cup freshly grated parmesan cheese adds a rich, savory flavor to the breading; 3 to 4 tablespoons olive oil use extra virgin for superior taste when frying; 6 to 8 cups arugula greens fresh, peppery goodness to complement the pork; 1 pinch salt enhances the flavor of the arugula; 1 pinch pepper adds a little kick to the salad; 1 to 2 pieces lemons juiced; the star ingredient that brightens the dish; 1 to 2 tablespoons olive oil a light drizzle to bring everything together; 1/4 cup freshly shaved parmesan cheese a finishing touch that adds elegance and flavor

Description

This Pork Milanese with Lemon Parmesan Arugula brings a beautiful blend of flavors to the table. With tender pork, crispy coating, and peppery arugula, it’s perfect for a quick and satisfying dinner.

Ingredients

Scale

4 pieces boneless pork loin chops pound to ½ inch thick for perfect tenderness
to taste kosher salt season generously for enhancing the natural flavors
to taste black pepper season generously for enhancing the natural flavors
2 large eggs lightly beaten to act as the perfect binding agent
1 cup seasoned panko bread crumbs for achieving that irresistible crispy coating
1/3 cup freshly grated parmesan cheese adds a rich, savory flavor to the breading
3 to 4 tablespoons olive oil use extra virgin for superior taste when frying
6 to 8 cups arugula greens fresh, peppery goodness to complement the pork
1 pinch salt enhances the flavor of the arugula
1 pinch pepper adds a little kick to the salad
1 to 2 pieces lemons juiced; the star ingredient that brightens the dish
1 to 2 tablespoons olive oil a light drizzle to bring everything together
1/4 cup freshly shaved parmesan cheese a finishing touch that adds elegance and flavor

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Instructions

Pound the Pork: Gently pound the chops to ½ inch thick and season generously with kosher salt and black pepper.
Prepare the Breading: In one bowl, beat the eggs. In another, mix together seasoned panko and grated parmesan.
Coat the Chops: Dip each pork chop in the egg, then the breadcrumb mixture, pressing gently for adhesion.
Heat the Oil: Heat olive oil in a skillet over medium heat, and fry the pork for 3 to 4 minutes per side until golden brown.
Make the Salad: Place arugula in a bowl, season with a pinch of salt and pepper, and toss gently.
Dress the Arugula: Squeeze lemon juice over arugula and drizzle with olive oil. Toss to combine.
Finish the Salad: Add freshly shaved parmesan and toss again for richness.
Serve Together: Slice rested pork and plate it over the arugula. Serve immediately.

Notes

Make sure to use extra virgin olive oil for enhanced flavor when frying the pork.
For a crispier texture, consider frying the pork in batches if your skillet is small.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 4g
Sodium: 500mg
Fat: 30g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 36g
Cholesterol: 130mg