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1
For the pork milanese: Preheat the oven to 400 degrees F. Bring a medium pot of water to a boil.
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2
Toss the potatoes with some olive oil in a bowl and sprinkle with salt and pepper.
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3
Pour onto a baking sheet in an even layer and transfer to the oven.
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4
Roast until golden brown, stirring halfway through, 15 to 20 minutes.
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5
Remove from the oven and set aside until ready to use.
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6
Meanwhile, season the boiling water with salt.
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7
Add the string beans and blanch until tender yet crispy, 2 to 3 minutes.
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8
Remove the beans from the boiling water and shock in a bowl of ice water to stop cooking.
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9
As soon they are cold to the touch, drain on a paper-towel-lined plate.
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10
Set aside until ready to use.
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11
Set a heavy-bottomed, high-sided saute pan over medium-high heat and fill with 1 to 2 inches of oil.
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12
Heat the oil to 375 degrees F.
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13
Lay out a large piece of plastic wrap on a cutting board.
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14
Set the pork chop on the plastic wrap and cover with another piece of plastic wrap.
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15
Using a meat mallet, evenly pound the chop to approximately 1/2- to 3/4-inch thick.
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16
To a shallow dish, add the flour.
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17
To a second shallow dish, add the eggs and whisk to combine.
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18
To a third dish, add the breadcrumbs.
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19
Dredge the pounded pork chop in the flour on both sides and shake off any excess.
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20
Then coat the chop in egg, again shaking off any excess.
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21
Lastly, add the chop to the breadcrumbs, pressing the breadcrumbs into both sides of the chop.
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22
Test the temperature of the frying oil with a piece of breadcrumb; if it bubbles all around and doesn't stop, the oil is ready.
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23
Carefully add the pork chop to the oil and fry until golden brown, 2 to 3 minutes.
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24
Drain on a paper-towel-lined baking sheet and season with salt.
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25
While the pork is frying, make dressing.
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26
For the salad and dressing: Add the shallot, vinegar and mustard to a bowl.
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27
Whisk in the olive oil and season with salt and pepper to taste.
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28
Add the arugula, tomatoes, bocconcini, roasted potatoes and blanched string beans to a large bowl.
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29
Add half of the dressing and toss to combine.
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30
Add more dressing as needed.
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31
Taste and adjust the seasoning.
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32
Set the fried pork chop on a plate and top with the salad.
