Pork Milanese with Arugula Salad

Ingredients

Quantities are for 4 servings.

• 2 lb Thin-cut pork cutlets
• 1/2 cup All-purpose flour
• 2 each Eggs
• 1 1/2 cups Italian breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 4 tbsp Olive oil
• 2 each Lemons
• 4 cups Arugula
• 1 pint Cherry tomatoes
• 1/4 each Red onion

Instructions

1. If the pork cutlets aren't already thin, place them between plastic wrap and pound to an even 1/4-inch thickness.
2. Set up a breading station: flour seasoned with salt and pepper in one shallow dish, beaten eggs in a second, and the breadcrumbs mixed with Parmesan in a third.
3. Dredge each cutlet in flour (shaking off excess), then egg, then the breadcrumb mixture, pressing gently so the coating sticks.
4. Heat the olive oil in a large skillet over medium heat. Cook the cutlets 3-4 minutes per side, until golden brown and crisp and the internal temperature reaches 145°F. Transfer to a paper-towel-lined plate to drain.
5. In a bowl, toss the arugula, halved cherry tomatoes, and thinly sliced red onion with a squeeze of lemon juice, a drizzle of olive oil, salt, and pepper.
6. Top each warm cutlet with a handful of the dressed arugula salad and serve with lemon wedges.