Pork Milanese with Arugula, Fennel, and Parmesan Salad

Ingredients

• 4 cups arugula 
• 0.5 teaspoon pepper black freshly ground
• 2  eggs 
• 1  fennel bulb trimmed thinly sliced
• 0.5  juice of lemon 
• 3 tablespoons olive oil 
• 1 cup panko bread crumbs 
• 0.3 cup parmesan grated (use a vegetable peeler)
• 4  pork chops boneless thick () (see Notes)
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Combine panko, grated parmesan, 1/4 tsp. salt, and 1/4 tsp. pepper on a large plate. In a small bowl, lightly beat eggs. Dip each pork chop in egg, then transfer to panko mixture and coat completely with crumbs. Set aside.
2. In a large bowl, combine arugula, fennel slices, and parmesan shavings.
3. Drizzle salad with 3 tbsp. olive oil and the lemon juice. Toss, season with remaining salt and pepper, and toss again.
4. In a 12-in. nonstick frying pan, heat remaining 1/2 cup olive oil over medium-high heat.
5. Add two pork chops and cook, turning once, until crusts are deep golden brown and crisp, 5 to 6 minutes.
6. Transfer chops to a plate and keep warm. Repeat with remaining chops.
7. Cut each chop in half diagonally and arrange on a serving platter with salad.
8. Serve immediately.