Description
Savor the mouthwatering flavor of Pork Milanese with Lemon Parmesan Arugula. This dish combines tender pork and zesty salad, making it a quick and satisfying meal.
Ingredients
Scale
- 4 pieces boneless pork loin chops pound to ½ inch thick
- to taste kosher salt
- to taste black pepper
- 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
Instructions
- Pound the pork chops until they are about ½ inch thick, then season with kosher salt and black pepper.
- In one bowl, beat the eggs lightly. In another bowl, combine the panko bread crumbs and parmesan cheese.
- Coat each pork chop in the egg, then in the breadcrumb mixture, pressing gently to adhere.
- Heat 3 tablespoons of olive oil in a skillet over medium heat. Fry the pork chops for 3 to 4 minutes on each side until golden brown and cooked through. Let them rest for a few minutes after cooking.
- In a bowl, place the arugula. Add a pinch of salt and pepper, tossing gently for flavor.
- Squeeze lemon juice over the arugula and drizzle with olive oil, then toss again to combine.
- Add freshly shaved parmesan cheese to the arugula and toss gently once more.
- Slice the rested pork and serve over the dressed arugula. Enjoy the vibrant flavors together!
Notes
For extra flavor, consider marinating the pork chops for a couple of hours before breading.
Using fresh ingredients, especially for the arugula and lemon, will elevate the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 2g
- Sodium: 760mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg