"Crispy restaurant-style Pork Milanese is easy to make at home! Served with a warm arugula salad that’s just as delicious as the pork, this classic Italian dish is a great for both a weeknight and weekend dinner!"
Crispy Pork Milanese With Warm Arugula Salad
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- Recipe Card
Prep time: 30mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 1/2 pounds 1/4 inch thick sliced boneless pork chops
- 3/4 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup finely grated parmesan cheese
- 2 large eggs, lightly beaten
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon packed lemon zest
- Salt and pepper, to taste
- Lemon wedges, to serve
- 5 ounces arugula
- 10 ounces cherry tomatoes, halved
- 1/3 cup Italian parsley, chopped
- 2 garlic cloves, peeled and sliced
- 1/2 lemon
Method
Step 1
In a medium bowl, mix together panko, parmesan, lemon zest, salt and pepper. Create an assembly line, with a bowl of flour, a bowl of lightly beaten eggs, the bowl of seasoned panko, and a large plate or tray to place your breaded pork.
Step 2
Completely coat a pork chop in flour, shaking off excess flour. Then completely dip the pork chop in egg, shaking off any excess. Then generously coat your pork chop in the breadcrumbs. Place the breaded pork on your tray and repeat the process for remaining pieces.
Step 3
Preheat a large pan with ¼ cup olive oil over medium heat for 5 minutes. When the pan is preheated, add pork in a single layer (you may need to fry 2 batches).
Step 4
Let the chops cook for 3 minutes. Flip. Let cook for an additional 3 minutes. Both sides should be golden brown and crispy, and the inside should register at least 145 degrees (higher is fine and won’t be dry!).
Step 5
Repeat process for consecutive batches, adding 2 tablespoons of olive oil every new batch.
Step 6
While the final batch is cooking, add 1/4 cup olive oil, lemon juice, garlic, salt, pepper, cherry tomatoes, and parsley to a medium pan or pot over medium heat. Let oil come to a simmer, and then toss all of the ingredients for 1-2 minutes until tomatoes are warm and just start to blister.
Step 7
Pour mixture over arugula in a separate, large bowl. Toss and serve with the crispy pork and lemon wedges.