Pork Milanese

Ingredients

• 5 cups baby arugula 
• 1 cup cherry tomatoes halved
• 3 large eggs 
• 1.5 cups flour all-purpose
• 2 tablespoons parsley fresh chopped
• 0.5 teaspoon rosemary fresh minced
• 4 servings kosher salt and pepper freshly ground
• 4 servings lemon wedges for serving
• 1 tablespoon olive oil for frying extra-virgin plus more
• 3 tablespoons parmesan cheese grated
• 8.3 inch thick pork chops boneless trimmed
• 6 slices sandwich bread white thick

Equipment

• food processor
• bowl
• frying pan
• paper towels
• whisk
• baking pan

Directions

1. Season the pork chops all over with salt and pepper. Pulse the bread in a food processor to make coarse crumbs (you should have about 3 cups).
2. Transfer the breadcrumbs to a shallow baking dish and toss with the cheese, parsley and rosemary.
3. Whisk the eggs in a shallow bowl.
4. Put the flour in another shallow bowl. Dredge each chop in the flour, then dip in the beaten eggs and coat in the breadcrumb mixture, pressing so the coating sticks.
5. Heat 1/4 inch olive oil in a large skillet over medium heat. Working in batches, cook the pork chops until golden brown and cooked through, 2 to 4 minutes per side.
6. Transfer to a paper towel-lined plate to drain.
7. Toss the arugula and tomatoes in a bowl with 1 tablespoon olive oil, and salt and pepper to taste. Divide the pork chops among plates and season with salt.
8. Serve with the arugula salad and lemon wedges.
9. Photograph by Antonis Achilleos