Description

This Pork Milanese with Lemon Parmesan Arugula offers irresistible flavor and easy prep. Featuring tender pork chops and a zesty arugula salad, it’s ideal for a quick dinner or a special meal.

Ingredients

Scale

4 pieces boneless pork loin chops pound to ½ inch thick
kosher salt to taste
black pepper to taste
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

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Instructions

Pound the pork chops to about ½ inch thick. Season with kosher salt and black pepper on both sides.
In a bowl, lightly beat the eggs. In another bowl, combine panko bread crumbs and grated parmesan cheese.
Dip each pork chop into the egg, then into the breadcrumb mixture, pressing to coat.
Heat olive oil in a skillet over medium heat and fry the pork chops, about 3 to 4 minutes per side, until golden brown and cooked through.
In a bowl, place arugula and toss with salt and pepper.
Squeeze lemon juice and drizzle olive oil over the arugula and toss to combine.
Add shaved parmesan to the arugula and gently mix again.
Slice the rested pork and serve over the lemon arugula.

Notes

For extra flavor, consider marinating the pork chops in olive oil, salt, and lemon juice for 30 minutes before breading.
Using a meat thermometer ensures the pork reaches 145°F for perfect doneness.
Feel free to substitute arugula with spinach or mixed greens if desired.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 2g
Sodium: 600mg
Fat: 30g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 36g
Cholesterol: 110mg