Name: Pork Milanese with Lemon Parmesan Arugula
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 pieces boneless pork loin chops, pounded 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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Pork Milanese with Lemon Parmesan Arugula is a delightful dish that embodies the rich flavors of Italian cuisine while being perfectly suited for a quick dinner. The boneless pork loin chops are pounded thin and coated with an irresistible mixture of seasoned panko breadcrumbs and freshly grated Parmesan cheese, creating a fabulous crunchy outer layer. When paired with a bright and zesty arugula salad, this recipe becomes the star of any weeknight meal. The zesty lemon juice and creamy cheese lift the dish, adding a refreshing touch that balances the savory pork beautifully.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pork Milanese with Lemon Parmesan Arugula
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pork Milanese with Lemon Parmesan Arugula

Pork Milanese with Lemon Parmesan Arugula

I first came across this dish while dining at a charming Italian restaurant, and it captivated me from the first bite. With its luscious crispy texture and vibrant salad, I knew it was something special. Now, it’s a go-to recipe for gatherings and cozy dinners alike, offering a fuss-free yet impressive dinner solution. You’ll find that this Pork Milanese with Lemon Parmesan Arugula is not just enjoyable to eat but also a delight to prepare. Give it a try, and I promise you won’t be disappointed!

Why You’ll Love This Recipe

Simple & Quick: Prep in just 15 minutes and dinner’s on the table in about 40 minutes.
Irresistible Flavor: The crispy pork is savory and delicious, while the lemony arugula adds a refreshing zing.
Eye-Catching Appeal: The vibrant green arugula paired with golden-brown pork makes for a stunning plate.
Flexible Serving: Perfect for a cozy weeknight dinner or impressive enough for special occasions.
Diet-Friendly Options: Easily adaptable for gluten-free by using gluten-free breadcrumbs.

Ingredients You’ll Need

4 pieces boneless pork loin chops (½ inch thick): The key to tenderness; pounding them to the right thickness ensures they cook evenly.
Kosher salt: Use generously to season the pork, enhancing its natural flavor.
Black pepper: A must for seasoning; it adds depth to your dish.
2 large eggs: Lightly beaten, these act as the adhesive for the breadcrumb coating.
1 cup seasoned panko bread crumbs: These provide an irresistible crispy texture that regular breadcrumbs can’t match.
1/3 cup freshly grated Parmesan cheese: Adds rich, nutty flavor to the breading mix.
3 to 4 tablespoons olive oil: Use extra virgin for maximum flavor; it’s what gives the pork its perfect golden crust.
6 to 8 cups arugula greens: This peppery leafy green brings freshness to the dish.
1 pinch salt: Just a touch to elevate the taste of the arugula.
1 pinch pepper: A little kick that complements the salad perfectly.
1 to 2 pieces lemons: Freshly juiced lemons brighten the dish, so don’t skip this.
1 to 2 tablespoons olive oil: A light drizzle enhances the salad without overwhelming its flavors.
1/4 cup freshly shaved Parmesan cheese: A beautiful finishing touch that adds a bit of elegance.

How to Make Pork Milanese with Lemon Parmesan Arugula

Pound the Pork: Use a meat tenderizer to gently pound the pork chops until they’re about ½ inch thick. This not only helps the pork cook evenly but also tenderizes the meat, making it deliciously juicy. Once done, season both sides generously with kosher salt and black pepper.

Prepare the Breading: In a bowl, lightly beat the 2 large eggs. In another bowl, combine 1 cup seasoned panko bread crumbs with 1/3 cup freshly grated Parmesan cheese. This mixture is the cornerstone of the crispy exterior you’re about to create, so give it a good mix!

Coat the Chops: Take one pork chop at a time and dip it into the egg, ensuring it’s fully coated. Then transfer it to the breadcrumb mixture, pressing down gently to help the crumbs stick to the surface. This step is crucial for that crunchy goodness!

Heat the Oil: In a large skillet, pour in 3 to 4 tablespoons of olive oil and heat over medium. Once the oil starts to shimmer, add the pork chops (doing this in batches is fine) and fry each side for 3 to 4 minutes. You’re looking for gorgeous golden-brown color and an internal temperature of 145°F. Once those chops are in perfect shape, remove them from the pan and let them rest for a few minutes.

Make the Salad: While the pork rests, place the 6 to 8 cups arugula in a bowl. A simple pinch of salt and pepper will add depth to your salad. Toss it gently; arugula is delicate, so handle it with care!

Dress the Arugula: Squeeze the juice of 1 lemon over the arugula, then drizzle with 1 tablespoon of olive oil. Toss it well, tasting as you go to adjust the seasoning. You want that bright lemon flavor to come through without overwhelming the peppery greens.

Finish the Salad: Add in 1/4 cup freshly shaved Parmesan cheese, giving everything another gentle toss. This not only adds rich flavor but also makes the salad look sophisticated.

Serve Together: After resting, slice the pork into strips and plate it over the vibrant lemon arugula. Serve immediately and savor the delightful fusion of flavors and textures!

Storing & Reheating

If you have leftovers, let the pork cool to room temperature before storing. Keep in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the pork Milanese for up to 3 months; wrap it tightly to prevent freezer burn. When ready to enjoy, reheat in a preheated oven at 350°F for about 10 minutes, just until warmed through. Note that the arugula will wilt if reheated, so it’s best served fresh.

Chef’s Helpful Tips

Avoid overcooking the pork. Use a meat thermometer to ensure it’s cooked perfectly.
For extra flavor, let the pork chops sit with salt and pepper for about 15 minutes before pounding.
If you’re short on time, prepare the arugula salad while the pork rests—efficiency is key!
Feel free to experiment with other greens, like spinach or kale, if arugula isn’t available.
If you want a little more zest, add some lemon zest to the breadcrumb mixture.

Pork Milanese with Lemon Parmesan Arugula is a simple yet impressive dish that brings together fabulous flavors and textures. You’ll enjoy the crunch of the pork alongside the zesty freshness of the salad. Plus, this dish caters to family dinners, weekend gatherings, or even just when you’re craving something a bit fancy. Don’t hesitate to get creative with it—try new herbs or additional toppings! This recipe is sure to become a family favorite.

Recipe FAQs

What is Pork Milanese?

Pork Milanese is an Italian dish featuring thinly pounded pork chops that are breaded and fried until golden brown. It’s similar to the popular Chicken Milanese and is known for its crispy texture and rich flavor, often served with a fresh salad or lemon to brighten the dish.

Can I make this dish ahead of time?

While the pork is best served fresh for maximum crispiness, you can prepare the arugula salad and bread the pork ahead of time. Simply store the raw, breaded pork in the fridge until you’re ready to cook it.

Is there a gluten-free option for this recipe?

Absolutely! Simply replace the seasoned panko bread crumbs with gluten-free breadcrumbs. It’s a great alternative that maintains that delightful crunch without sacrificing flavor.

What can I serve with this dish?

Besides the arugula salad, consider serving it with mashed potatoes, a side of roasted vegetables, or even some fresh pasta tossed in olive oil and garlic for a complete meal.