Pork Milanese with Arugula, Fennel, and Parmesan Salad

Pork Milanese with Arugula, Fennel, and Parmesan Salad
Photo by Iain Bagwell

Ingredients

  • Juice of ½ lemon
  • ¼ cup grated parmesan cheese plus 1/4 cup shavings from a block of parmesan (use a vegetable peeler)
  • 1 fennel bulb, stalks trimmed and bulb thinly sliced
  • 2 eggs
  • ½ teaspoon salt
  • Juice of ½ lemon
  • 3 tablespoons plus 1/2 cup olive oil
  • + 11 more ingredients
    • 4 cups arugula
    • 2 eggs
    • 1 cup panko
    • ½ teaspoon salt
    • 1 cup panko
    • 3 tablespoons plus 1/2 cup olive oil
    • ½ teaspoon freshly ground black pepper
    • 4 boneless center-cut pork chops, each about 3/4 in. thick (1 1/2 lbs. total) and pounded to a thickness of 1/4 in. (see Notes)
    • ¼ cup grated parmesan cheese plus 1/4 cup shavings from a block of parmesan (use a vegetable peeler)
    • 4 cups arugula
    • 4 boneless center-cut pork chops, each about 3/4 in. thick (1 1/2 lbs. total) and pounded to a thickness of 1/4 in. (see Notes)

1. Combine panko, grated parmesan, 1/4 tsp. salt, and 1/4 tsp. pepper on a large plate. In a small bowl, lightly beat eggs. Dip each pork chop in egg, then transfer to panko mixture and coat completely with crumbs. Set aside. 2. In a large bowl, combine arugula, fennel slices, and parmesan shavin...

View full recipe at My Recipes

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