Pork Milanese with Arugula and Tomatoes Recipe Story

Pork Milanese with Arugula and Tomatoes Recipe

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

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INGREDIENTS

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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 thickness with a mallet.

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

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Cover tightly or place everything in a large ziplock bag and refrigerate for at least three hours or overnight.

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

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Dredge in panko mixture until coated. Turn and coat the other side. Lay on a plate and repeat with the remaining chops.

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