Crispy Pork Milanese With Lemon Arugula Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.In a shallow dish, combine breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
• STEP 3.Dip each pork cutlet into the beaten eggs, then coat with the breadcrumb mixture.
• STEP 4.Heat olive oil in a large skillet over medium-high heat and cook the pork cutlets until golden brown on both sides.
• STEP 5.Transfer the pork cutlets to the prepared baking sheet and bake for an additional 10 minutes.
• STEP 6.In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing for the arugula.
• STEP 7.Toss the arugula with the dressing until well coated.
• STEP 8.Serve the crispy pork cutlets on a bed of lemon arugula and garnish with lemon wedges.

Cooking Tips

• Make sure to pound the pork cutlets to an even thickness before coating them.
• You can use regular breadcrumbs or panko breadcrumbs for the coating.
• For extra flavor, add some lemon zest to the breadcrumb mixture.
• If you don't have arugula, you can use mixed greens or spinach as a substitute.

Storage and Serving

• Leftover pork cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• The arugula salad is best served fresh, so it's recommended to make it just before serving.
• Serve the crispy pork Milanese with lemon wedges on the side for an extra burst of citrus flavor.