Crispy Pork Milanese For Two With Fresh Lemon Arugula Salad

5 from 1 vote

This Crispy Pork Milanese For Two With Fresh Lemon Arugula Salad is a simple yet romantic meal that's perfect for your next date night in.

Prep Time20

Cook Time10

Total Time30

Course: Main Course Pork

Cuisine: American-Italian

Servings:

Calories: 786kcal

Use a meat tenderizer to pound the pork chops until they are about ½ inch thick. You want them all even in thickness.
Season the pork all over with salt and pepper.
Lightly beat the eggs in one bowl.
In another bowl combine the bread crumbs and parmesan cheese.
Dip each piece of pork in the egg and then into the breadcrumbs, pressing gently so they adhere.
Heat 3 tablespoons of the olive oil in a large skillet over medium heat.
Once hot, add the pork chops and cook on each side for about 3 to 4 minutes, until golden brown and crispy and the internet temperature is 145 degrees F.
Remove the pork and let it rest a few minutes before slicing.
Slice and serve over the lemon arugula!

Place the arugula in a bowl and toss it well with salt and pepper.
Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well.
You can add more lemon juice/oil if you wish – go by your preference!
Add in the shaved parmesan and toss well. Serve immediately with the crispy pork.

NOTE: The calorie count is approximate because you don't consume all of the egg in the recipe nor the Panko breadcrumbs!

TIPS:

- Pounding the pork chops thin helps them cook more evenly, so don't skip this step!

- Don't walk away from the stove while you are pan frying these pork cutlets cook super quickly so watch them closely.

STORAGE:

Leftovers - Leftovers can be stored in an airtight container and refrigerated for up to 3 days.

Reheating - To reheat, place the pork on a baking sheet and bake at 350 degrees F for 8-10 minutes.

Freezing - You can freeze the pork chops in a freezer-safe storage bag for up to three months.