Entrée: Italy – Cotoletta alla Milanese (Milanese-Style Cutlet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

2 pork chops, about 1 lb total (454 g total)
Salt and pepper, to taste
1 / 2 cup (60 g) all-purpose flour
2 eggs, beaten
1 cup (100 g) breadcrumbs
1 / 4 cup (25 g) grated Parmesan cheese
1 tbsp (1 g) dried oregano
1 / 2 cup (120 ml) olive oil
2 cups (60 g) arugula
1 lemon, sliced

Instructions

1. **Prepare the Pork Chops:** Season pork chops with salt and pepper. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan and oregano in the third.

2. **Bread the Pork Chops:** Dredge each pork chop in flour, shaking off excess. Dip into the beaten eggs, then press into the breadcrumb mixture, ensuring a thorough and even coating.

3. **Pan-Fry the Pork Chops:** Heat olive oil in a large skillet over medium-high heat. Fry the pork chops for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 145°F (63°C). Drain on paper towels.

4. **Serve:** Plate the pork chops alongside a fresh arugula salad lightly dressed with a squeeze of lemon and a drizzle of olive oil. Serve with lemon slices for extra zest.