Pork Milanese with Lemon Parmesan Arugula
Pork Milanese with Lemon Parmesan Arugula is a deliciously crispy dish that will elevate your dinner any night of the week. Picture tender, pounded pork loin chops, beautifully coated in seasoned panko and Parmesan, pan-fried to a golden perfection. Served atop a bed of vibrant arugula drizzled with fresh lemon juice and olive oil, this meal strikes the perfect balance between hearty and refreshing. With its Italian roots, this recipe never fails to bring a taste of the charming trattorias to your own dinner table.
Table of Contents
When I first prepared this dish, I couldn’t believe how simple yet satisfying it was. It took about 15 minutes to put together the components, and in just under an hour, I was serving a restaurant-quality meal at home. Perfect for family gatherings or a special date night, Pork Milanese with Lemon Parmesan Arugula is versatile and appealing. The crowded flavor lineup, with the zesty lemon and the rich cheese, truly enhances the dish, drawing everyone in for seconds. I’m delighted to share it with you!
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 40 minutes, ideal for busy weeknights.
- Irresistible Flavor: Crisp, savory pork pairs perfectly with peppery arugula and bright lemon.
- Eye-Catching Appeal: The colorful presentation makes it a showstopper at any dinner table.
- Flexible Serving: Perfect for family meals or served at a gathering to impress guests.
- Diet-Friendly Options: Easy to adapt for gluten-free diets with gluten-free breadcrumbs.
Ingredients You’ll Need
- 4 boneless pork loin chops, pounded to ½ inch thick: This cut ensures tenderness and is excellent for frying. You can substitute with chicken breasts or thin pork cutlets if desired.
- Kosher salt: Season generously to enhance the natural flavors of the pork. Any sea salt can also work in a pinch.
- Black pepper: Freshly cracked for the best flavor, instead of pre-ground varieties.
- 2 large eggs, lightly beaten: These help the breadcrumbs stick to the pork. You could use a vegan substitute like a flax egg, if needed.
- 1 cup seasoned panko bread crumbs: For that irresistible crunch. If you’re gluten-free, look for gluten-free panko alternatives.
- 1/3 cup freshly grated Parmesan cheese: Adds a rich and savory flavor to the coating. Use finely grated cheese for better adherence.
- 3 to 4 tablespoons extra virgin olive oil: When frying, this gives a delicious flavor and is sturdy enough for higher temperatures. You can use avocado oil if you prefer a different taste.
- 6 to 8 cups arugula greens: Fresh arugula is key for a peppery contrast. Spinach could work as a milder alternative.
- 1 pinch salt and pepper: These seasonings enhance the flavor of the salad, making it pop.
- 1 to 2 pieces lemons, juiced: This brightens up the dish and salad beautifully! Use fresh rather than bottled lemon juice for the best flavor.
- 1 to 2 tablespoons olive oil: A light drizzle helps bring the salad together, balancing the acidity of the lemon.
- 1/4 cup freshly shaved Parmesan cheese: A lovely finishing touch that adds elegance and richness to your salad.
How to Make Pork Milanese with Lemon Parmesan Arugula
Pound the Pork: Start by using a meat tenderizer to pound the pork chops until they reach about ½ inch thick. This step ensures that they cook evenly and become tender. Once pounded, season both sides generously with kosher salt and black pepper to elevate the inherent flavor of the pork.
Prepare the Breading: In one bowl, lightly beat the 2 large eggs. In another bowl, mix together the 1 cup seasoned panko bread crumbs and 1/3 cup freshly grated Parmesan cheese. This combination promises a beautiful, crisp coating that will make your mouth water!
Coat the Chops: Next, dip each pork chop into the egg mixture, making sure it’s fully coated. Then transfer it to the breadcrumb mixture, pressing gently so the crumbs adhere well. This is a crucial step for achieving that beloved crispy texture.
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 in batches if necessary. Fry each side for about 3 to 4 minutes until they’re golden brown and reach an internal temperature of 145°F. Remove from the skillet and let them rest for a few minutes to retain moisture.
Make the Salad: While the pork is resting, place 6 to 8 cups of fresh arugula in a mixing bowl. Toss the greens gently with a pinch of salt and pepper to enhance their flavor, keeping it light and vibrant.
Dress the Arugula: Squeeze the juice of 1 lemon over the arugula and drizzle with 1 tablespoon of olive oil. Toss well to combine, tasting as you go to find your perfect zing. The acidity of the lemon will brighten the peppery greens wonderfully.
Finish the Salad: Add in the 1/4 cup of freshly shaved Parmesan cheese and toss again gently. This detail enriches the salad while adding a touch of elegance, making it an irresistible side.
Serve Together: To serve, slice the rested pork into strips and elegantly plate it over the vibrant lemon arugula. Serve your masterpiece immediately to enjoy the delightful combination of textures and flavors!
Storing & Reheating
Store any leftover pork and arugula salad at room temperature for no more than 2 hours. Refrigerate in an airtight container for up to 3 days. Reheating is simple; warm the pork in the oven at 350°F for about 10 minutes until heated through. The texture of the coating may soften, but a quick crisp in the skillet can refresh its crunch.
Chef’s Helpful Tips
- Ensure your pork is evenly pounded to ½ inch to promote even cooking.
- Keep your egg and breadcrumb bowls close to streamline the coating process.
- Allow the oil to reach maximum heat for that perfect crispy crust.
- If your panko absorbs too much oil while frying, add a bit more for a successful batch.
- Use fresh lemon juice for bold flavor—never underestimate its impact!
- If you’re preparing ahead, store the components separately to maintain crispness.
This Pork Milanese with Lemon Parmesan Arugula is not just a meal; it’s an experience. The crispy pork complemented by the zesty, savory salad transforms any dinner into a culinary event. Don’t hesitate to try new variations—perhaps a different green or even a sprinkle of nuts for crunch. Enjoy every oil-drizzled, lemon-kissed bite!
Recipe FAQs
Can I make this dish gluten-free?
Absolutely! Just swap the seasoned panko bread crumbs with gluten-free panko. The rest of the ingredients are naturally gluten-free, making this recipe easy to adapt for dietary needs without losing flavor.
How can I make the salad more filling?
To turn your arugula salad into a hearty meal, consider adding beans, avocado, or grilled vegetables. These additions not only pile on nutrients but also create a satisfying contrast to the crispy pork.
What’s the best way to pound the pork chops?
Using a meat tenderizer covered with plastic wrap prevents mess and keeps the meat intact. Aim for even thickness to ensure consistent cooking, which avoids dry edges.
Can I prepare the pork ahead of time?
You can certainly prepare the pork chops in advance by coating them in breadcrumbs and storing them in the fridge. Fry them just before serving for a crispy finish that rivals any restaurant dish!
With all these tips and this straightforward recipe, you’ll be on your way to serving an impressive and delicious meal in no time! Enjoy!
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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 a delightful combination of crispy, tender pork and fresh arugula, perfect 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 about ½ inch thick for even cooking. Season both sides generously with kosher salt and black pepper.
- In one bowl, lightly beat the eggs. In another bowl, mix the seasoned panko bread crumbs with grated parmesan cheese.
- Dip each pork chop into the egg, coating it well, then press it into the breadcrumb mixture, ensuring it adheres.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Fry each chop for 3 to 4 minutes per side until golden brown and crispy, reaching an internal temperature of 145°F. Remove the pork and let it rest.
- In a bowl, place the arugula and toss gently with a pinch of salt and pepper.
- Squeeze the juice of 1 lemon over the arugula and drizzle with 1 tablespoon of olive oil, tossing well to combine.
- Add freshly shaved parmesan cheese to the salad and give it another gentle toss.
- Slice the rested pork and serve it over the arugula salad, enjoying the delightful combination of flavors.
Notes
Pounding the pork ensures a tender and juicy chop.
Make sure the oil is hot enough before adding the pork to achieve a crispy coating.
Taste the arugula salad after dressing to ensure it has the desired zing.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 140mg
