Pork Chop Milanese with Arugula Salad
This recipe Pork Chops Milanese with Arugula Salad makes for a quick and easy weeknight meal that the whole family will love!
Yield: 4 servings
  • 4 bone-in pork chops
  • 2 cups flour
  • 4 large eggs
  • 2 cups panko bread crumbs
  • ½ cup grated parmesan
  • kosher salt and freshly ground black pepper
  • ¼ cup olive oil
  • 2 tbsp butter
  • 1 clove garlic, minced
  • juice of 1 lemon
  • ¼ cup olive oil
  • 1 red onion, thinly sliced
  • 3 cups arugula
  • 1 cup grape tomatoes, halved
  • 12 fresh basil leaves
  • capers to garnish
  1. Put the chops on a cutting board and cover them with a large piece of plastic wrap. Pound them with a meat mallet until the meat is ¼ inch thick.
  2. Set up a breading station. In three separate bowls put the flour, eggs, and bread crumbs. Lightly whisk the eggs. Stir the Parmesan into the bread crumbs.
  3. Season the chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in bread crumbs to coat.
  4. Heat a large saute pan over medium heat and add the olive oil and butter. When the fat is hot add the chops and cook until golden brown, about 5 minutes a side. Drain until ready to serve.
  5. In a large mixing bowl, combine the garlic, lemon juice, and 1 tsp salt. Whisk in the EVOO. Add the onion, toss to coat evenly, and let marinate for ten minutes.
  6. Add the arugula, tomatoes and basil to the dressing and gently toss together.
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2010/02/pork-chop-milanese-with-arugula-salad.html