Pork Milanese with Lemon Parmesan Arugula
Pork Milanese with Lemon Parmesan Arugula is a dish that boasts crispy, golden pork, perfectly paired with a zesty, fresh salad. This delightful combination brings together the satisfying crunch of seasoned breadcrumbs and the bright, peppery flavor of arugula, all drizzled with a lemony dressing. The juicy pork, beautifully tender, combined with the sharpness of parmesan creates a result that’s not just dinner, it’s an experience.
Table of Contents
Every time I make this dish, I’m reminded of those warm Italian evenings spent enjoying meals al fresco. There’s something about the combination of flavors in Pork Milanese with Lemon Parmesan Arugula that feels celebratory—perfect for gatherings or simply treating yourself after a long day. It’s effortless yet impressive, making it a go-to recipe for busy nights or when you’re entertaining loved ones. You will want to make this again and again!
Why You’ll Love This Recipe
- Simple & Quick: From start to finish, this dish takes about 55 minutes, allowing you to whip it up in no time.
- Irresistible Flavor: Each bite is a burst of savory, crispy pork paired with a refreshing, zesty salad.
- Eye-Catching Appeal: The vibrant greens and golden-brown pork make for an impressive presentation.
- Flexible Serving: Perfect for a cozy dinner or as a star dish at a party.
- Diet-Friendly Options: Feel free to explore gluten-free breadcrumbs for a gluten-free variant!
Ingredients You’ll Need
- 4 boneless pork loin chops, pounded to ½ inch thick – This cut ensures tenderness and quick cooking.
- Kosher salt, to taste – Enhances the natural flavors of the pork.
- Black pepper, to taste – Adds a subtle spice that balances the dish.
- 2 large eggs, lightly beaten – Acts as the perfect binder for the coating.
- 1 cup seasoned panko bread crumbs – Provides an irresistible crispness when fried.
- 1/3 cup freshly grated parmesan cheese – Adds rich, savory notes to the breading.
- 3 to 4 tablespoons olive oil – Use extra virgin for the finest flavor when frying.
- 6 to 8 cups arugula greens – Fresh and peppery, it complements the pork beautifully.
- 1 pinch salt – Enhances the flavor of the arugula, making it pop.
- 1 pinch pepper – Adds a gentle kick to the salad.
- 1 to 2 lemons, juiced – The bright acidity brightens all the flavors.
- 1 to 2 tablespoons olive oil – A light drizzle to bring the salad together.
- 1/4 cup freshly shaved parmesan cheese – A finishing touch adding elegance and flavor.
How to Make Pork Milanese with Lemon Parmesan Arugula
Pound the Pork: Start by using a meat tenderizer to gently pound the pork chops until they’re about ½ inch thick. This ensures even cooking and tenderness. After that, season each side generously with kosher salt and black pepper to really brighten the flavors.
Prepare the Breading: In one bowl, lightly beat the 2 large eggs. In another bowl, mix together 1 cup seasoned panko bread crumbs and the 1/3 cup freshly grated parmesan cheese. This combination creates a perfectly crispy coating that’s hard to resist.
Coat the Chops: Take each seasoned pork chop and dip it into the beaten egg, making sure it’s fully coated. Then, transfer it to the breadcrumb mixture, pressing gently so the crumbs adhere well. The goal is to have an even coating for that delightful crunch.
Heat the Oil: In a large skillet, heat 3 tablespoons of olive oil over medium heat. When the oil is hot and shimmering, add the pork chops (you may need to cook in batches). Fry each side for about 3 to 4 minutes, until they are golden brown and crispy, making sure the internal temperature reaches 145°F. Once done, remove them from the skillet and let them rest for a few minutes.
Make the Salad: While the pork is resting, grab a bowl and place the arugula inside. Toss it gently with a pinch of salt and pepper to enhance its natural flavors.
Dress the Arugula: Squeeze the juice of 1 lemon over the arugula and drizzle with 1 tablespoon of olive oil. Toss well to combine, tasting as you go to ensure the flavors are balanced just right.
Finish the Salad: Add the 1/4 cup freshly shaved parmesan cheese into the salad, giving everything another gentle toss. This small addition adds a lovely richness that elevates the dish.
Serve Together: Cut the rested pork into strips and artfully plate it over the vibrant lemon arugula. Serve immediately, and enjoy the delightful fusion of flavors in this beautiful dish!
Storing & Reheating
To store any leftovers, keep the pork and salad separately. At room temperature, the pork is best enjoyed within 2 hours. In the refrigerator, store the pork in an airtight container for up to 3 days. If you want to freeze, place the pork in a freezer-friendly bag, and it will last up to 3 months. To reheat, place pork in a skillet over medium heat for about 5-7 minutes until warmed through. However, be aware that reheating may change the texture slightly; consider refreshing it with a squeeze of lemon!
Chef’s Helpful Tips
- Avoid overcooking the pork. Monitor the internal temperature as it will continue to cook slightly while resting.
- Ensure your oil is hot enough before adding the pork; this prevents sticking and helps achieve that golden crust.
- For a gluten-free option, swap the panko for gluten-free breadcrumbs, and keep the flavors vibrant.
- If you want to prep ahead of time, you can bread the pork chops earlier in the day and keep them in the fridge until you’re ready to fry.
- Experiment with different greens if arugula isn’t available—spinach or mixed greens also work well.
Pork Milanese with Lemon Parmesan Arugula is more than just a meal; it’s a way to bring a taste of Italy into your home. The combination of crispy and fresh makes it a delightful dish for any occasion. Feel free to play with flavors and ingredients based on what you love. Enjoy every bite!
Recipe FAQs
Can I use other cuts of pork for this recipe?
Absolutely! If you prefer, you can use cuts like pork tenderloin or boneless pork chops. They will also yield delicious results, just ensure they are pounded to ½ inch thick for even cooking.
What can I serve with Pork Milanese?
This dish pairs wonderfully with roasted vegetables, mashed potatoes, or even a crispy potato salad. You can also serve it with a side of pasta dressed lightly with olive oil and garlic for a more filling meal.
How do I know when the pork is cooked through?
The best way to check is using an instant-read thermometer. An internal temperature of 145°F confirms that the pork is safe to eat while keeping it juicy. Additionally, the exterior should be a lovely golden brown.
Can I make the salad ahead of time?
While you can wash and prepare the arugula in advance, it’s best to dress the salad just before serving to keep the greens vibrant and crisp. The lemon juice can wilt the leaves if left too long.
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📖 Recipe Card
Pork Milanese with Lemon Parmesan Arugula
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Pan Fry
- Cuisine: Italian
Description
Enjoy Pork Milanese with Lemon Parmesan Arugula for a quick, flavorful dinner. This dish combines crispy pork, fresh arugula, and zesty lemon for a satisfying meal.
Ingredients
- 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 for the arugula
- 1 pinch pepper for the arugula
- 1 to 2 pieces lemons juiced
- 1 to 2 tablespoons olive oil for drizzling
- 1/4 cup freshly shaved parmesan cheese
Instructions
- Pound the pork chops to ½ inch thickness and season each side with kosher salt and black pepper.
- In one bowl, lightly beat the eggs. In another bowl, combine panko bread crumbs and parmesan cheese.
- Coat each pork chop in egg, then press into the breadcrumb mixture to ensure coating adheres well.
- Heat 3 tablespoons of olive oil in a skillet over medium heat, add pork chops, and fry each side for 3 to 4 minutes until golden brown and fully cooked.
- Place arugula in a bowl, season with a pinch of salt and pepper, and toss gently.
- Squeeze 1 lemon's juice over the arugula, drizzle with olive oil, and toss to combine.
- Add shaved parmesan cheese to the arugula, then give it another gentle toss.
- Slice the rested pork chops and plate them over the arugula, serve immediately.
Notes
For extra flavor, marinate the pork chops in lemon juice for 30 minutes before cooking.
Ensure the oil is hot enough before adding the pork to achieve a crispy exterior.
Serve with lemon wedges for added brightness.
Nutrition
- Serving Size: 1 pork chop with salad
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
