Pork Milanese with Lemon Parmesan Arugula
Pork Milanese with Lemon Parmesan Arugula is an Italian-inspired dish that strikes the perfect balance between crispy and fresh. The juicy pork chops, enveloped in a crunchy, golden-brown exterior, give way to tender meat that is simply irresistible. Paired with a vibrant salad of peppery arugula, drizzled with a zesty lemon and fresh parmesan, this meal creates an explosion of flavors on your palate. It’s not just a meal; it’s an experience, turning any dinner into an occasion worth celebrating.
Table of Contents
I first stumbled upon the joy of making Pork Milanese a few years ago, and it has remained one of my go-to recipes since then. It’s incredibly satisfying to whip this dish up after a long day, and the aroma filling my kitchen is enough to make anyone’s mouth water. Not to mention, it’s perfect for entertaining guests or simply enjoying a cozy dinner at home. Trust me, once you’ve tasted this delightful combination of crispy pork and zesty lemon, you’ll be hooked!
Why You’ll Love This Recipe
- Simple & Quick: From prep to plate in just 55 minutes—perfect for a busy weeknight!
- Irresistible Flavor: The contrast of crispy pork and fresh, zesty salad will have your taste buds dancing.
- Eye-Catching Appeal: Golden-brown pork nestled atop vibrant greens makes for a stunning presentation.
- Flexible Serving: Perfect for a hearty dinner or fancy enough for entertaining guests.
- Diet-Friendly Options: Can easily be adjusted for gluten-free diets by using gluten-free breadcrumbs.
Ingredients You’ll Need
- 4 pieces boneless pork loin chops: Pound to ½ inch thick for tender, juicy bites.
- Kosher salt: Season generously for enhancing the natural flavors of the pork.
- Black pepper: Adds a little kick and works beautifully with the pork seasoning.
- 2 large eggs: Lightly beaten to act as the binding agent for the breading.
- 1 cup seasoned panko bread crumbs: Adds that irresistible crunchy texture.
- ⅓ cup freshly grated parmesan cheese: Elevates the flavor of the breading with a hint of nuttiness.
- 3 to 4 tablespoons olive oil: Use extra virgin for the best taste when frying.
- 6 to 8 cups arugula greens: A bunch of fresh peppery arugula complements the richness of the pork.
- 1 pinch salt: A light sprinkle enhances the flavor of the salad.
- 1 pinch pepper: Adds a bit of warmth to the arugula mixture.
- 1 to 2 pieces lemons: The star of the show, infusing the dish with needed brightness.
- 1 to 2 tablespoons olive oil: Light drizzle binds the salad together beautifully.
- ¼ cup freshly shaved parmesan cheese: A finishing touch that adds elegance and depth.
How to Make Pork Milanese with Lemon Parmesan Arugula
Pound the Pork: Use a meat tenderizer to gently pound the 4 boneless pork loin chops until they’re about ½ inch thick. This ensures they cook evenly and remain tender. Season each side generously with kosher salt and black pepper to enhance the natural flavors.
Prepare the Breading: In a small bowl, lightly beat the 2 large eggs. In another bowl, combine 1 cup seasoned panko bread crumbs with ⅓ cup freshly grated parmesan cheese. This mixture will create an irresistible crispy coating.
Coat the Chops: Dip each seasoned pork chop into the beaten eggs, ensuring it’s fully coated, then transfer it to the breadcrumb mixture. Press gently to ensure the mixture adheres well for that perfect crunch.
Heat the Oil: In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Once the oil is hot and shimmering, add the pork chops (cook in batches if necessary) and fry each side for about 3 to 4 minutes until they are golden brown and crispy, reaching an internal temperature of 145°F. Remove and let rest for a few minutes before serving.
Make the Salad: While the pork is resting, place 6 to 8 cups arugula in a bowl. Toss it gently with a pinch of salt and pepper to enhance the flavor of the fresh greens.
Dress the Arugula: Squeeze the juice of 1 lemon over the arugula and drizzle with 1 tablespoon olive oil. Toss well to combine and taste as you go to achieve that desired zing.
Finish the Salad: Add ¼ cup freshly shaved parmesan cheese to the dressed arugula and give everything another gentle toss. This adds a rich flair to your salad.
Serve Together: Once the pork has rested, slice it into elegant strips and beautifully plate it over the vibrant lemon arugula. Serve immediately to enjoy the delightful fusion of flavors!
Storing & Reheating
To maintain the crispy texture, it’s best to store leftover pork Milanese in an airtight container at room temperature for up to two hours. If you need to refrigerate it, keep the pork and salad separate in the fridge for up to 3 days. For freezing, wrap the pork tightly in foil or freezer-safe bags for up to 3 months. When ready to enjoy, reheat the pork in a 350°F oven for about 10 minutes until warmed through, noting that the coating may lose some crispiness but will still be delicious.
Chef’s Helpful Tips
- Always pound pork loin chops evenly to ensure they cook uniformly—this prevents dryness.
- Beat eggs in a shallow dish for easier dipping of the pork.
- For that dreamily crispy texture, make sure your oil is hot enough before frying.
- If your arugula is particularly peppery, taste before adding more seasoning.
- Consider loving leftovers! Pork Milanese can easily become a delicious sandwich when served on crusty bread.
- For a make-ahead option, prepare the pork and salad separately and store in the refrigerator until ready to serve.
Pork Milanese with Lemon Parmesan Arugula is truly a culinary delight. Not only does it offer a delightful combination of crispy and fresh textures, but it also invites you to be creative in your kitchen. From experimenting with sides to enjoying leftovers in a wrap, this recipe encourages you to have fun while cooking. I hope you are inspired to try making this dish yourself—it’s so delicious that you’ll want to share it with everyone!
Recipe FAQs
Can I use chicken instead of pork for this recipe?
Absolutely! Chicken breast pounded to the appropriate thickness makes a great substitute. Just be sure to adjust the cooking time, as chicken may take slightly longer to cook through. Ensure it reaches an internal temperature of 165°F.
How can I make this dish gluten-free?
To make this recipe gluten-free, simply swap the seasoned panko bread crumbs for gluten-free breadcrumbs. Ensure all other ingredients you use are certified gluten-free for a truly safe meal.
What can I serve alongside this dish?
Pork Milanese pairs beautifully with various sides. Consider serving it with roasted vegetables, a simple pasta aglio e olio, or even a refreshing potato salad to complement the flavors.
How do I know if the pork is cooked properly?
Using a meat thermometer is the best way to check for doneness. Pork should reach an internal temperature of 145°F for safe consumption. Ensure to let it rest after cooking; this allows the juices to redistribute and keeps the meat tender.
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📖 Recipe Card
Pork Milanese with Lemon Parmesan Arugula
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Pan Fry
- Cuisine: Italian
Description
This Pork Milanese with Lemon Parmesan Arugula offers an irresistible blend of flavors, combining crispy pork chops with fresh greens for a quick and delicious meal.
Ingredients
- 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
Instructions
- Pound the pork chops to ½ inch thick and season generously with kosher salt and pepper.
- Lightly beat the eggs in one bowl and mix seasoned panko bread crumbs with freshly grated parmesan cheese in another.
- Dip each pork chop in the egg, ensuring it's fully coated, then press into the breadcrumb mixture.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Fry the pork chops for 3 to 4 minutes on each side until golden brown and crispy, then let rest.
- Toss the arugula with a pinch of salt and pepper in a bowl while the pork rests.
- Squeeze the juice of 1 lemon over the arugula and drizzle with 1 tablespoon of olive oil, tossing to combine.
- Add freshly shaved parmesan cheese to the arugula and give everything another gentle toss.
- Slice the rested pork and serve over the lemon arugula.
Notes
For extra crispiness, let the breaded pork rest for a few minutes before frying.
Using extra virgin olive oil enhances the flavor when frying the pork chops.
Feel free to add other greens or vegetables to the salad for additional texture.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 240mg
