Flavorful Pork Milanese with Arugula and Tomatoes

Easy and Healthy 

whatshouldimakefor.com

Green Curved Line
Green Curved Line

Tender pork chops coated with a crispy Parmesan panko crust are nestled on a bed of greens in this simple and satisfying weeknight meal.

Green Curved Line
Green Curved Line

Pork chops

Buttermilk

Italian seasoning

Garlic powder

Panko bread crumbs

Ingredients

Green Curved Line
Green Curved Line
Tilted Brush Stroke

Place a pork chop in a large ziplock plastic bag and close. Lay the enclosed pork chop on a cutting board and pound until 1/2-1/4 inch thick with a mallet.

Tilted Brush Stroke

Whisk together the buttermilk, Italian seasoning, garlic powder, salt, and pepper. Add the pounded pork chops and turn to coat.

Tilted Brush Stroke

Toss the panko and parmesan cheese together in a shallow baking dish. Remove a pork chop from the marinade and shake lightly.

Tilted Brush Stroke

Heat a couple tablespoons of olive oil in a large nonstick frying pan over medium-high heat until very hot but not smoking.

The key to the perfect crust is hot oil! Just be sure to keep an eye on your flame. You’re looking for hot enough that these turn golden brown and cook quickly, but not so hot that they burn.

Tips for success

for the full recipe!

Swipe up

Pork Carnitas with Pineapple Mango Salsa

- more recipes -

Pork Chops in Creamy Mushroom Sauce