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
Scale
- 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