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A plate of Pork Milanese with Arugula Salad. Crispy fried pork is topped with an arugula salad with cherry tomatoes and shaved Parmesan cheese.

Pork Milanese with Arugula Salad

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Description

Pork Milanese is topped with a fresh arugula salad and finished shaved Parmesan, for an easy Italian-inspired dinner recipe at home.

 
 

Ingredients

Scale
  • 2 bone-in center cut pork chops
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • About 3/4 cup neutral oil for frying
  • 1 tablespoon butter
  • 1/4 cup shaved Parmesan cheese, for garnish
  • Cracked black pepper, for garnish
  • Parchment paper

For the Dredge:

  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 eggs
  • 1 tablespoon milk
  • 2 cups Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese

For the Arugula Salad:

  • 4 ounces baby arugula
  • 3/4 cup cherry tomatoes, halved

For the Dressing:

  • 2 tablespoons olive oil
  • 1 1/2 tablespoons golden balsamic vinegar or your favorite vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. Place the pork chops between two sheets of parchment paper and pound until about 1/4-inch thick.
  2. Season both sides of the pork chops with the salt and garlic powder.
  3. Add the flour, salt, and garlic powder to a plate.
  4. In a bowl, beat the eggs together with the milk.
  5. In another shallow bowl or plate, combine the Panko breadcrumbs with the Parmesan cheese.
  6. Heat the oil in a large skillet over medium heat. The oil should be deep enough to shallow fry the pork.
  7. Dredge each pork chop in the flour mixture, shaking off the excess. Dip into the egg mixture, then coat well in the Panko mixture, pressing gently so the breadcrumbs adhere.
  8. Once the oil is hot, add the butter to the pan.
  9. Fry the pork chops until golden brown and crispy on both sides and cooked through, about 3-4 minutes per side depending on thickness. You may need to do this in batches.
  10. Transfer the pork to paper towels and immediately sprinkle lightly with salt.
  11. While the pork cooks, whisk together the olive oil, vinegar, Dijon mustard, lemon juice, salt, and black pepper in a small bowl. Taste and adjust for extra vinegar if desired.
  12. In a larger bowl, combine the arugula and cherry tomatoes. Sprinkle the tomatoes with a pinch of salt.
  13. Toss the salad with the dressing to your liking.
  14. Plate the crispy pork chops and top generously with the arugula salad.
  15. Finish with shaved Parmesan cheese and cracked black pepper before serving.
  16. ENJOY!

Equipment

Notes

  • Do not overcrowd the pan while frying, or the pork will not crisp properly.
  • Panko breadcrumbs give the crispiest texture.
  • Taste the salad dressing before tossing the greens since vinegars vary in acidity.
  • The pork cooks quickly once thin, so keep an eye on it to avoid overcooking.
  • Fresh shaved Parmesan over the finished dish makes a big difference in flavor and presentation.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Easy
  • Cuisine: American/Italian

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Find it online: https://www.charlottefashionplate.com/recipes/pork-milanese-with-arugula-salad/