Pork Milanese with Lemon Parmesan Arugula
Pork Milanese with Lemon Parmesan Arugula is a delightful dish that brings together tender, crispy pork chops with a fresh, zesty salad. It’s not just about flavor; it’s all about the experience of savoring those golden-brown bites, perfectly contrasted by the peppery arugula and bright lemon dressing. For anyone who dreams of recreating that enticing restaurant dish at home, this recipe serves up a quick and budget-friendly solution. You’ll have dinner on the table in around an hour, making this an excellent choice for a weeknight meal or a special gathering.
Table of Contents
When I first stumbled across Pork Milanese, I was drawn in by its luscious texture and irresistible crunch. The joy of biting into thinly pounded pork chops, coated in crispy panko and kissed by parmesan, is something that stays with you long after the last bite. Pairing it with a refreshing lemon and arugula salad elevates the entire meal to something truly special. Honestly, what’s not to love? I invite you to give this recipe a try—your taste buds will thank you!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 55 minutes, perfect for busy nights!
- Irresistible Flavor: The combination of crispy pork and tangy lemon is a real crowd-pleaser!
- Eye-Catching Appeal: The vibrant colors make this dish perfect for dinner parties.
- Flexible Serving: Great for a casual weeknight dinner, yet impressive enough for company.
- Diet-Friendly Options: Can easily be adapted for gluten-free diets by using gluten-free breadcrumbs!
Ingredients You’ll Need
- 4 boneless pork loin chops: Pound them to ½ inch thick for the best tenderness and quick cooking.
- Kosher salt: Season generously to enhance the natural flavors. You can use sea salt as an alternative.
- Black pepper: A must to bring out the taste of the pork—freshly cracked is best!
- 2 large eggs: Lightly beaten to help the breadcrumbs stick to the pork.
- 1 cup seasoned panko bread crumbs: These create that irresistible crispy coating—don’t skip this!
- ⅓ cup freshly grated parmesan cheese: Adds a rich, savory layer to the breading—use a microplane for the finest texture.
- 3 to 4 tablespoons olive oil: Extra virgin olive oil is ideal for frying, giving a deeper flavor.
- 6 to 8 cups arugula greens: Fresh arugula adds a peppery punch, balancing the richness of the pork.
- 1 pinch salt & 1 pinch pepper: For seasoning the arugula, enhancing its natural flavor.
- 1 to 2 lemons: Juiced to bring brightness to the dish—zest some for extra flavor if you’re feeling adventurous!
- 1 to 2 tablespoons olive oil: A drizzle over the salad to tie all the flavors together.
- ¼ cup freshly shaved parmesan cheese: For garnishing the salad, adding elegance and creaminess.
How to Make Pork Milanese with Lemon Parmesan Arugula
Pound the Pork: Using a meat tenderizer, gently pound the 4 boneless pork loin chops until they reach about ½ inch thick. This ensures even cooking and keeps them tender. Generously season both sides with kosher salt and black pepper to brighten those natural flavors.
Prepare the Breading: In one bowl, lightly beat the 2 large eggs. In a separate bowl, mix together the 1 cup seasoned panko bread crumbs and ⅓ cup freshly grated parmesan cheese. This mixture is key for achieving that crispy coating that makes your pork Milanese unforgettable.
Coat the Chops: Dip each pork chop into the egg, ensuring it’s fully coated, then transfer it to the breadcrumb mixture. Gently press down so the crumbs adhere well. This step is crucial—ensure the chops are well-coated for that perfect crunch!
Heat the Oil: In a large skillet, heat 3 to 4 tablespoons of extra virgin olive oil over medium heat. Once it’s hot and shimmering, carefully add the breaded pork chops, working in batches if necessary. Fry each side for 3 to 4 minutes until they’re golden brown and crispy. You’ll know they’re done when they reach an internal temperature of 145°F. Remove them from the skillet and let them rest for a few minutes to retain their juices.
Make the Salad: While the pork rests, take 6 to 8 cups of fresh arugula and place it in a large bowl. Toss gently with a pinch of salt and pepper for flavor enhancement. This simple seasoning makes a big difference!
Dress the Arugula: Squeeze the juice of 1 lemon over the arugula and drizzle with 1 tablespoon of olive oil. Toss well to combine, tasting as you go to find the right balance of brightness. You can add more lemon juice if you want a zingy punch!
Finish the Salad: Toss in ¼ cup of freshly shaved parmesan cheese, giving everything another gentle toss. This adds richness and a wonderful creaminess that perfectly complements the arugula.
Serve Together: Slice the rested pork chop into strips and elegantly plate it over the vibrantly dressed lemon arugula. Serve immediately and enjoy this delightful fusion of flavors!
Storing & Reheating
If you have any leftovers, store them in the refrigerator in an airtight container for up to 3 days. To keep the pork crispy, I recommend storing the chops separately from the salad. For longer storage, freeze your pork Milanese in an airtight container for up to three months. Reheat in a preheated oven at 350°F for about 10-15 minutes, until heated through. The texture may alter slightly after freezing, but a quick reheating will still make it delicious!
Chef’s Helpful Tips
- Focus on even thickness: Properly pounding the pork ensures uniform cooking and tenderness.
- Don’t skip the resting: Letting the pork rest after frying keeps moisture in, ensuring juicy bites.
- Use panko for crispiness: Regular breadcrumbs won’t provide the same lovely crunch.
- Go fresh with lemon: Fresh lemon juice truly elevates the salad—trust me on this one!
- Experiment with greens: If arugula isn’t your favorite, feel free to substitute with spinach or mixed greens.
Savor the stunning flavors of Pork Milanese with Lemon Parmesan Arugula! The perfect combination of crispy pork and vibrant salad brings joy and satisfaction to every bite. Feel free to swap ingredients and add your own spin! Enjoy this delightful dish and share it with those you love!
Recipe FAQs
Can I use chicken instead of pork for this recipe?
Absolutely! Chicken cutlets work wonderfully in this recipe. Just ensure they are pounded to the same thickness and adjusted cooking times if necessary, aiming for an internal temperature of 165°F.
What can I serve this dish with?
Pork Milanese pairs beautifully with a light pasta salad, roasted vegetables, or even a creamy risotto for a comforting meal. You could also just serve it with some fresh bread to soak up the lemony goodness!
How do I make this gluten-free?
To make Pork Milanese gluten-free, simply swap out the 1 cup of seasoned panko bread crumbs for gluten-free panko. Ensure your parmesan cheese and any other ingredients are certified gluten-free as well.
How can I add spice to the dish?
If you’re looking to spice things up, consider adding a sprinkle of crushed red pepper flakes to the breadcrumb mixture or whisking some into the eggs for an exciting kick!
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📖 Recipe Card
Pork Milanese with Lemon Parmesan Arugula
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Description
This Pork Milanese with Lemon Parmesan Arugula combines crispy pork with fresh arugula and zesty lemon for a quick and delicious meal that’s perfect for busy weeknights.
Ingredients
- 4 pieces boneless pork loin chops
- kosher salt
- black pepper
- 2 large eggs
- 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
- 1 pinch pepper
- 1 to 2 pieces lemons
- 1 to 2 tablespoons olive oil
- 1/4 cup freshly shaved parmesan cheese
Instructions
- Pound the pork chops to about ½ inch thick and season with kosher salt and black pepper.
- In one bowl, lightly beat the eggs. In another bowl, combine panko bread crumbs and grated parmesan cheese.
- Dip each pork chop in the egg and then coat with the breadcrumb mixture, pressing gently to adhere.
- Heat 3 tablespoons of olive oil in a skillet over medium heat and fry the pork chops, about 3 to 4 minutes per side until golden brown and crispy.
- Rest the pork chops for a few minutes after cooking.
- Place arugula in a bowl, season with salt and pepper, and toss gently.
- Squeeze the juice of 1 lemon over the arugula and drizzle with additional olive oil, then toss to combine.
- Add freshly shaved parmesan to the salad, tossing gently again before serving with the pork.
Notes
For extra flavor, marinate the pork chops in lemon juice and spices before breading.
Ensure the oil is hot before frying for a crispy exterior.
Adjust lemon juice based on personal preference for zest.
Nutrition
- Serving Size: 1 serving
- Calories: 488
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 145mg
