Pork Milanese with arugula & tomatoes can be on your table in minutes! Tender pork chops coated with a crispy parmesan panko crust are nestled on a bed of greens in this simple & satisfying meal.
Place a pork chop in a large zip lock 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. Repeat with remaining chops.
Whisk together the buttermilk, Italian seasoning, garlic powder, salt, and pepper. Add the pounded pork chops and turn to coat. Cover tightly or place everything in a large zip lock bag and refrigerate for at least three hours.
Toss the panko and parmesan cheese together in a shallow baking dish. Remove a pork chop from the marinade and shake lightly. Dredge in panko mixture until coated. Turn and coat the other side.
Heat a couple tablespoons of olive oil in a large nonstick frying pan over medium high heat until very hot but not smoking. Place the pork chops in the pan, being careful not to crowd the pan.