Pork Milanese with arugula and 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 and satisfying weeknight meal.
- 4 boneless pork chops, about 2 lbs
- 2 cups buttermilk
- 2 tsp Italian seasoning, dried
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups panko bread crumbs
- 2/3 cup parmesan cheese, grated
- salt and pepper, to taste
- olive oil, for frying
- 3 cups baby arugula
- 1 1/2 cups grape or cherry tomatoes, halved
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 4 lemon wedges, for serving
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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. Repeat with remaining chops.
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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 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. 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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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 (you will probably need to do this in two batches), being careful not to crowd the pan. Cook until golden brown on one side, about 2-4 mins and flip and finish cooking on the other side, about 2-4 mins more. Season each side with salt and pepper to taste.
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Place the chops on a paper-towel lined plate or cooling rack to drain. Repeat with remaining chops.
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Place the arugula and tomatoes in a medium bowl. Drizzle with olive oil and lemon juice and season with salt and pepper.
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Serve the arugula salad on top or alongside the chops with a lemon wedge.
- Be sure to take the time to pound these boneless pork chops somewhere between 1/2 inch and 1/4 thick. Pounding them thin assures that they cook quickly and evenly and it also helps to tenderize the meat by breaking down the connective tissues.
- 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.
- Adjust the flame as necessary...depending on their thickness it should only take between 2-4 mins per side.
- Give these a quick drain after they cook on either a paper towel-lined plate or on a cooling rack. No one wants a pool of oil on their plate.
- Don't forget to SEASON liberally with kosher salt. A sprinkle of salt goes a long way to enhancing the flavor.