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For the Seasoned Breadcrumbs

• 1 1/4 cups plain bread crumbs
• 1 teaspoon dried oregano
• 3 tablespoons minced fresh flat-leaf parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons grated Parmigiano Reggiano cheese

For the Pork Chops

• 4 large center-cut or rib bone-in pork chops (thin-sliced if possible)
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups olive or vegetable oil (or enough to fill the pan 1/2-inch high)
• 1/2 cup all-purpose flour, for dredging
• 2 large eggs, beaten

For the Simple Arugula Salad

• 8 ounces baby arugula
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil
• 1 ounce Parmigiano Reggiano, shaved
• Salt and freshly ground black pepper, to taste

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For the Seasoned Breadcrumbs

1. In a shallow bowl or dish, combine the plain breadcrumbs, dried oregano, minced flat-leaf parsley, kosher salt, black pepper, and grated Parmigiano Reggiano cheese. Mix thoroughly to ensure all ingredients are evenly distributed, creating a flavorful and aromatic breading mixture. Set this aside as you prepare the pork chops.

For the Pork Chops

1. Prepare your frying station: In a large, heavy-bottomed frying pan (cast iron works exceptionally well for even heat distribution), add olive or vegetable oil to a depth of approximately 1/2-inch. Begin heating the oil over medium-high heat until it reaches a temperature of 360°F (182°C). Using an oil thermometer is highly recommended for accuracy, as proper oil temperature is crucial for a crisp, non-greasy result.
2. Prepare the pork chops: Using the textured (tenderizer) side of a meat mallet, lightly pound each pork chop about 5 times per side. This helps to tenderize the meat and achieve a uniform thickness, ensuring even cooking. Once pounded, pat the pork chops thoroughly dry with paper towels. Removing excess moisture is vital for the breading to adhere properly and for achieving a truly crispy crust. Season both sides generously with salt and freshly ground black pepper.
3. Set up your breading station: Arrange three shallow dishes side-by-side. The first dish should contain 1/2 cup of all-purpose flour. The second dish should hold the 2 beaten large eggs. The third dish will contain your prepared seasoned breadcrumbs. Take one seasoned pork chop and dredge it completely in the flour, shaking off any excess. Next, immerse the floured chop into the beaten eggs, ensuring both sides are fully coated, and allow any extra egg to drip back into the bowl. Finally, place the egg-coated chop into the seasoned breadcrumbs, pressing gently to ensure a thick, even coating on both sides. Transfer the breaded chop to a parchment paper-lined baking sheet. Repeat this process for all remaining pork chops. Discard any leftover flour or breadcrumbs; do not reuse them for future cooking to prevent cross-contamination and ensure freshness.
4. Fry the pork chops: Once your oil has reached the ideal temperature of 360°F (182°C), carefully place the breaded pork chops into the hot oil. Be mindful not to overcrowd the pan; frying in batches if necessary will help maintain the oil temperature and ensure each chop fries evenly and crisps beautifully. Fry each pork chop for approximately 4 minutes per side, or until they are deeply golden brown and cooked through. To confirm doneness, the internal temperature of the thickest part of the chop should register 145°F (63°C) when checked with a meat thermometer. Once cooked, transfer the chops to a wire rack set over a baking sheet or to paper towel-lined plates to drain any excess oil, which helps preserve their crispness.

For the Simple Arugula Salad

1. Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until well combined and emulsified. This creates a bright, tangy vinaigrette that perfectly complements the rich pork.
2. Dress the salad: Place the baby arugula in a large mixing bowl. Pour the prepared dressing over the arugula and gently toss to coat all the leaves evenly. If the salad seems a little dry, you can add a touch more olive oil to achieve your desired consistency. Season the salad with salt and freshly ground black pepper to taste.
3. Serve: Divide the dressed arugula salad equally among 4 plates. Carefully place one crispy Pork Chop Milanese on top of each salad. For an authentic touch and added flavor, use a vegetable peeler to shave thin curls of Parmigiano Reggiano cheese over each chop. Serve immediately with extra lemon wedges on the side for squeezing. Enjoy this delightful Italian classic!

• For the best and most consistent results, we highly recommend using thinly sliced pork chops. If your chops are particularly thick, you can still achieve a tender interior by frying them initially until golden, then transferring them to a preheated oven at 350°F (175°C) to finish cooking until an internal temperature of 145°F (63°C) is reached.
• The pork chops don’t need to be served immediately after frying to be piping hot. Their inherent crispness and flavor hold well for a short period, giving you ample time to prepare the fresh arugula salad after the frying process. This allows for a more relaxed cooking experience.
• While Pork Chops Milanese are undeniably at their peak freshness and crispness when eaten the same day they are prepared, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, it’s best to use an oven or air fryer to help restore some of their original crisp texture.

Nutrition

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