5 from 87 votes
Crispy Pork Milanese with Lemon Arugula
This Crispy Pork Milanese features thinly pounded pork loin chops coated in seasoned panko and Parmesan, pan-fried to a golden, crunchy crust. It is paired with a lemony arugula salad dressed simply with lemon juice, olive oil, salt, and pepper, topped with shaved Parmesan. The dish balances crispy pork with bright, peppery greens for a fresh finish.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
people
Course:
Main Course
Cuisine:
American
Ingredients
- 4 pork loin chops boneless
- salt kosher salt
- black pepper kosher salt
- 2 egg lightly beaten, large
- 1 cup panko bread crumbs seasoned
- 1/3 cup Parmesan Cheese freshly grated
- 3 to 4 tablespoons olive oil
lemon arugula
- 6 to 8 cups arugula greens
- pinch salt
- pinch black pepper
- 1 to 2 lemon juiced
- 1 to 2 tablespoons olive oil
- ¼ cup Parmesan Cheese freshly shaved
Instructions
- Use a meat tenderizer to pound the pork chops until they are about ½ inch thick. You want them all even in thickness. Season the pork all over with salt and pepper.
- Lightly beat the eggs in one bowl. In another bowl. Combined the bread crumbs and parmesan cheese. Dip each piece of pork in the egg and then into the breadcrumbs, pressing gently so they adhere.
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Once hot, add the pork chops (you may need to do this in batches) and cook on each side for about 3 to 4 minutes, until golden brown and crispy and the internet temperature is 145 degrees F. Remove the pork and let it rest a few minutes before slicing.
- Slice and serve over the lemon arugula!
Cup of Yum
lemon arugula
- Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice/oil if you wish – go by your preference!
- Add in the shaved parmesan and toss well. Serve immediately with the crispy pork.