Pork Milanese
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| Servings |
people
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Ingredients
Pork
- 4 boneless loin pork chops
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1 cup half and half
- 3 TBS olive oil
Arugula Salad
- 2 cups arugula
- 8 - 10 cherry tomatoes halved
- 2 TBS shaved parmesan cheese
- juice of 1/2 a lemon
- 1/2 tsp olive oil
- pinch good finishing salt (I use Maldon)
Ingredients
Pork
Arugula Salad
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Instructions
- Mix the breadcrumbs, grated parmesan cheese and Italian seasoning together and pour onto a large plate. Pour the half and half into a large bowl.
- Pound pork chops between two pieces of plastic wrap until they are about ¼ inch thick.
- Dip pork chops in the half and half and then into the breadcrumbs coating both sides. Lay coated pork chops on a sheet of aluminum foil or parchment paper and let set for 10 minutes.
- Heat 3 tablespoons of olive oil in a large skillet. Cook each pork chop for 3 – 4 minutes on each side or until golden brown.
- Combine arugula, tomatoes, shaved parmesan cheese lemon juice and ½ teaspoon of olive oil in a bowl. Toss to mix well.
- Place each pork chop on a plate and top with some of the arugula salad in the middle of the pork chop. Sprinkle with finishing salt to taste.