Name: Pork Milanese with Lemon Parmesan Arugula
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 pieces boneless pork loin chops pound to ½ inch thick; kosher salt to taste; black pepper to taste; 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 for the arugula; 1 pinch pepper for the arugula; 1 to 2 pieces lemons juiced; 1 to 2 tablespoons olive oil for dressing; 1/4 cup freshly shaved parmesan cheese

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Pork Milanese with Lemon Parmesan Arugula is a dish that beautifully melds the crispy, golden goodness of pork with a refreshing, peppery salad. The tender pork loin chops are coated in a savory Parmesan and panko crust, then fried to perfection. The accompanying arugula salad sings with bright lemon juice and delicate shavings of Parmesan, creating a delightful contrast that elevates the entire meal. If you’ve been searching for a quick weeknight dinner that transforms simple ingredients into something impressive, this dish checks all the boxes!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pork Milanese with Lemon Parmesan Arugula
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pork Milanese with Lemon Parmesan Arugula

Pork Milanese with Lemon Parmesan Arugula

This culinary treat doesn’t just look fabulous; it’s also incredibly satisfying and comforting. Whether you’re hosting friends or simply treating yourself to a satisfying meal after a busy day, Pork Milanese with Lemon Parmesan Arugula is sure to impress. It’s easy enough for a casual dinner but elegant enough for a small gathering, providing that perfect blend of comfort and sophistication. You’ll love how it combines textures and flavors, making it a standout choice on any dinner table.

Why You’ll Love This Recipe

Simple & Quick: In just about 15 minutes of prep time and 40 minutes of cooking, you’ll have a flavorful feast.
Irresistible Flavor: The combination of crisp, savory pork and bright lemony greens creates a mouthwatering experience.
Eye-Catching Appeal: The vibrant colors of the salad contrast beautifully with the golden-brown pork, making it a feast for the eyes.
Flexible Serving: This dish is great for a weeknight meal or a weekend dinner party—it suits any occasion!
Diet-Friendly Options: Looking to lighten the dish? You could always use chicken instead of pork for a tasty alternative.

Ingredients You’ll Need

4 boneless pork loin chops, pound to ½ inch thick for perfect tenderness.
Kosher salt, season generously to enhance the natural flavors of the pork.
Black pepper, also season generously; it adds depth to the dish.
2 large eggs, lightly beaten as an effective binding agent for the crumbs.
1 cup seasoned panko bread crumbs, for that irresistible, crispy coating.
1/3 cup freshly grated Parmesan cheese, adds rich and savory flavor to the coating mix.
3 to 4 tablespoons olive oil, extra virgin is recommended for superior taste when frying.
6 to 8 cups arugula greens, fresh and peppery to complement the richness of the pork.
1 pinch salt, for enhancing the flavor of the arugula.
1 pinch pepper, to give just a bit of kick to your salad.
1 to 2 lemons, juiced for that bright, zesty touch.
1 to 2 tablespoons olive oil, a drizzle to bring the salad together.
1/4 cup freshly shaved Parmesan cheese, as a finishing touch that brings elegance to your salad.

How to Make Pork Milanese with Lemon Parmesan Arugula

Pound the Pork: Start by taking your boneless pork loin chops and using a meat tenderizer to gently pound them until they are about ½ inch thick. This ensures they cook evenly and remain juicy. Generously season each side with kosher salt and black pepper; this is essential for enhancing the natural flavors of the pork.

Prepare the Breading: In one bowl, lightly beat the 2 large eggs until they are frothy. In another bowl, combine the 1 cup seasoned panko bread crumbs with the 1/3 cup freshly grated Parmesan cheese, mixing well to ensure an even coating.

Coat the Chops: Take each seasoned pork chop and dip it into the egg mixture, ensuring that it is fully coated. Next, transfer the chop to the breadcrumb mixture. Press gently to make sure the crumbs adhere well and form a good crust; this crispy coating is what makes your Pork Milanese shine.

Heat the Oil: In a large skillet, heat 3 to 4 tablespoons of olive oil over medium heat. Once the oil is hot and shimmering, carefully add the pork chops (cook in batches if necessary). Fry each side for about 3 to 4 minutes or until they are golden brown and have reached an internal temperature of 145°F. Remove and let them rest for a few minutes, allowing juices to redistribute.

Make the Salad: While the pork is resting, place the 6 to 8 cups of fresh arugula in a bowl. Give it a gentle toss with a pinch of salt and pepper, enhancing the natural flavors of the greens.

Dress the Arugula: Squeeze the juice of 1 lemon over the arugula and drizzle with 1 tablespoon of olive oil. Toss everything together well. This not only brightens the salad but also adds zing to each bite, making it a refreshing complement to the pork.

Finish the Salad: Add the 1/4 cup freshly shaved Parmesan cheese to the arugula and give everything another gentle toss. This final touch adds richness, elevating your salad from basic to beautiful.

Serve Together: When ready to serve, slice the rested pork into strips and elegantly plate it over the vibrant lemon arugula. Dig in immediately to experience the delightful fusion of crispy pork and bright greens!

Storing & Reheating

To store leftover Pork Milanese with Lemon Parmesan Arugula, place the pork in an airtight container at room temperature for up to 2 hours. For longer storage, transfer to the refrigerator, where it will last for about 3 days. If you’d like to keep it longer, you can freeze the pork for up to 3 months. When reheating, use the oven at 350°F for about 10-15 minutes to regain some of the original crispiness. Keep in mind that the salad should be consumed fresh for the best flavor and texture.

Chef’s Helpful Tips

Use room temperature eggs for better binding; this will help the breading stick better to the pork.
When frying, avoid overcrowding the pan; this can lower the oil temperature, leading to soggy breading.
If the pork thickens unevenly, it might cook unevenly; aim for uniform thickness when pounding.
Experiment with fresh herbs like parsley or basil in the arugula salad for an extra layer of flavor.
Don’t skip letting the pork rest after frying; this is crucial for juicy, tender meat.

This dish combines crispy perfection with fresh flavors that are hard to resist. Enjoy trying your hand at crafting this meal that transforms simple ingredients into something truly fabulous. Feel free to experiment with the recipe; perhaps play with the spices or the salad greens! Each bite is a pleasure waiting to happen.

Recipe FAQs

Can I use chicken instead of pork for this recipe?

Absolutely! Chicken breast can be a wonderful substitute for pork, giving you a lighter option. Just ensure to pound it to the same thickness and adjust cook times, as chicken may require a longer time to reach an internal temperature of 165°F.

How do I maintain the crispiness of the pork after frying?

To keep the pork crispy, avoid stacking it on top of each other after frying. Instead, place them on a cooling rack or on a plate lined with paper towels to absorb excess oil while allowing air circulation.

Can I make this dish ahead of time?

While the pork is best served fresh for optimal crunch, you can prepare the breading and salad in advance. Simply fry the pork and assemble the dish just before serving to maintain textures.

What can I pair with this dish for a complete meal?

Serving Pork Milanese with Lemon Parmesan Arugula alongside garlic mashed potatoes or a light pasta can create a fantastic meal. Alternatively, crusty bread is always a great option to soak up the delicious juices!

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Pork Milanese with Lemon Parmesan Arugula

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Author: Anna
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Pan-frying
Cuisine: Italian

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Description

Savor the irresistible combination of crispy pork chops paired with peppery arugula dressed in lemon and parmesan. This dish is easy to prepare and perfect for a quick weeknight dinner or a special gathering with loved ones.

Ingredients

Scale

4 pieces boneless pork loin chops pound to ½ inch thick
kosher salt to taste
black pepper to taste
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 for the arugula
1 pinch pepper for the arugula
1 to 2 pieces lemons juiced
1 to 2 tablespoons olive oil for dressing
1/4 cup freshly shaved parmesan cheese

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Instructions

Pound the pork chops to about ½ inch thick and season generously with kosher salt and black pepper.
In a bowl, beat the eggs, and in another bowl mix the panko bread crumbs with grated parmesan cheese for coating.
Dip each pork chop into the beaten eggs, then coat them in the breadcrumb mixture, pressing to adhere.
Heat olive oil in a skillet over medium heat and fry the pork chops for 3 to 4 minutes per side until golden brown and cooked through.
While the pork rests, toss arugula with a pinch of salt and pepper in a bowl.
Drizzle lemon juice and olive oil over the arugula, mixing well to combine the flavors.
Add shaved parmesan to the salad and toss gently to incorporate.
Slice the rested pork and serve it over the lemon arugula salad.