For the Pork Milanese

• 4 boneless pork loin chops

• Salt & pepper

• 2 large eggs

• 1 cup seasoned panko breadcrumbs

• ⅓ cup grated Parmesan cheese

• 3–4 tbsp olive oil for frying

For the Lemon Arugula Salad

• 6–8 cups arugula

• 1–2 lemons (juiced)

• 1–2 tbsp olive oil

• Pinch salt & pepper

• ¼ cup shaved Parmesan

  Instructions

Use a meat tenderizer or rolling pin to flatten the pork chops so they’re about ½ inch thick.

Season both sides with salt and pepper.

Crack the eggs into a shallow bowl and lightly beat.

In another shallow bowl, mix the panko breadcrumbs and Parmesan cheese.

Dip each pork chop first in the beaten egg, then press into the breadcrumb mix so it sticks.

Heat the olive oil in a large skillet over medium heat.

Add the breaded pork chops (cook in batches if needed).

Fry 3–4 minutes per side until golden brown and cooked through.

Remove from pan and let rest a couple of minutes.

In a bowl, toss the arugula with salt & pepper.

Squeeze on lemon juice and drizzle olive oil.

Add shaved Parmesan if using.