Pork Milanese is such a comforting dish, and that crispy, golden exterior paired with tender meat is hard to beat. The freshness of arugula adds a nice peppery contrast that elevates the meal.
You will need:
Light Olive Oil or canola oil
4 boneless pork chops
2 eggs beaten
1 cup flour
1 cup unseasoned Panko bread crumbs
Salt and pepper
4 handfuls of Arugula
1 cup colorful cherry tomatoes sliced in half
2 tbsp olive oil
1 tbsp fresh lemon juice
4 lemon wedges
Shaved Parmesan
Seasoning Salt and fresh cracked black pepper
First make your dredging station by placing 3 wide bowls side by side, filling from left to right flour, beaten egg and bread crumbs.
Using a meat mallet, place pork chop in a ziplock bag or between parchment paper, and lightly pound the chop until evenly thin, repeat with each piece of pork. Coat bottom of a large frying pan with oil, and heat until sizzling. Fry pork until golden brown, about 3 minutes each side, then remove to a platter, slightly overlapping the edges.  Next, in a large bowl, mix arugula, cherry tomatoes, olive oil, salt and pepper. Place evenly over pork, then top with shaved Parmesan and additional black pepper. Serve with lemon wedges.
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