Description
This Pork Milanese with Lemon Parmesan Arugula is a celebration of flavors. Quick and easy to make, it pairs crispy pork with zesty arugula for a delightful meal.
Ingredients
Scale
- 4 pieces boneless pork loin chops pound to ½ inch thick
- kosher salt
- black pepper
- 2 large eggs lightly beaten
- 1 cup seasoned panko bread crumbs
- 1/3 cup freshly grated parmesan cheese
- 3 to 4 tablespoons olive oil
- 6 to 8 cups arugula greens
- 1 pinch salt
- 1 pinch pepper
- 1 to 2 pieces lemons juiced
- 1 to 2 tablespoons olive oil
- 1/4 cup freshly shaved parmesan cheese
Instructions
- Pound the pork chops to ½ inch thick and season with kosher salt and black pepper.
- In one bowl, beat the eggs; in another, mix the panko breadcrumbs and parmesan cheese.
- Dip each chop in the egg, then press into the breadcrumb mixture to coat.
- Heat the olive oil in a skillet over medium heat and fry the chops for 3 to 4 minutes per side until golden brown and cooked through.
- In a bowl, toss the arugula with a pinch of salt and pepper.
- Dress the arugula with lemon juice and olive oil, tossing to combine.
- Stir in the shaved parmesan to finish the salad.
- Slice the rested pork and serve over lemon arugula.
Notes
Ensure the oil is hot enough for frying to achieve a crispy coating.
Feel free to adjust the lemon juice according to your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg