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

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 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