Description

This Pork Milanese with Lemon Parmesan Arugula is a delightful dish that combines crispy pork with fresh, zesty arugula salad. Perfect for a quick dinner, it’s packed with flavor and made with simple, wholesome ingredients.

Ingredients

Scale

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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Instructions

Pound the pork chops to about ½ inch thick and season with kosher salt and pepper.
In one bowl, beat the eggs. In another bowl, combine seasoned panko bread crumbs with grated parmesan cheese.
Dip each pork chop in the egg, then coat in the breadcrumb mixture.
Heat olive oil in a large skillet over medium heat and fry the pork chops for 3 to 4 minutes on each side until golden brown and crispy, reaching 145°F internally. Let rest briefly.
In a bowl, toss arugula with salt and pepper.
Squeeze lemon juice over the arugula and drizzle with olive oil; toss well.
Add freshly shaved parmesan cheese to the salad and combine gently.
Slice the rested pork and serve over the arugula, enjoying the vibrant flavors together.

Notes

For extra flavor, you can marinate the pork in lemon juice for 30 minutes before cooking.
Ensure the oil is hot before frying for the crispiest results.
Feel free to add cherry tomatoes or cucumber to the arugula salad for more variety.

Nutrition

Serving Size: 1 serving
Calories: 580
Sugar: 2g
Sodium: 900mg
Fat: 32g
Saturated Fat: 8g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 38g
Cholesterol: 110mg