Pork Chop Milanese with Arugula and Teardrop Tomatoes

1. 1

   1 Remove the bones from the pork chops.

2. 2

   Using a meat mallet, carefully pound the pork chops until they are uniformly 1/4 inch thick.

3. 3

   Season the pork chops with salt and pepper.

4. 4

   Dip each chop into the beaten eggs, allowing excess to drip off.

5. 5

   Dredge each chop in the bread crumbs and set on a plate.

6. 6

   2 In a 14- to 16-inch saute pan, heat 1/4 cup of the olive oil over medium heat until just smoking.

7. 7

   Add the butter and allow it to foam for 10 to 15 seconds.

8. 8

   Place the chops in the pan and cook until light golden brown on one side, about 5 minutes.

9. 9

   Using tongs, carefully turn the chops and cook on the other side until light golden brown, about 5 more minutes.

10. 10

    Add more oil if necessary, 1/2 tablespoon at a time, to avoid scorching the breading.

11. 11

    3 In a large bowl, combine the arugula and tomatoes.

12. 12

    Add the remaining 3 tablespoons of olive oil, the lemon juice, and salt and pepper and toss to coat the greens.

13. 13

    4 Place one pork chop on each of four warmed dinner plates.

14. 14

    Divide the arugula salad evenly among the plates, place a lemon wedge on each plate, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.