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
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
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