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Pork Milanese with Arugula, Lemon, and Shaved Parmesan
A 42-minute Italian dinner for 4 — 710 calories per serving.
per serving, estimated
Crispy breaded pork cutlets topped with a bright arugula salad, fresh lemon juice, and shaved Parmesan — a classic Italian trattoria dinner on the table in under an hour.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Pork Milanese with Arugula, Lemon, and Shaved Parmesan
- 4 boneless pork loin chops (about 6 oz each, pounded to ¼-inch thickness)
- ½ cup All-purpose flour
- 2 Large eggs (beaten)
- 1 cup plain breadcrumbs
- ½ cup parmesan cheese (finely grated, for the breading)
- 1½ teaspoons Kosher salt
- ¾ teaspoon Black pepper (freshly ground)
- 4 tablespoons extra-virgin olive oil (for frying)
- 2 tablespoons unsalted butter (for frying)
- 4 cups baby arugula (loosely packed)
- 2 lemons (1 juiced, 1 cut into wedges for serving)
- 2 tablespoons extra-virgin olive oil (for the salad)
- 2 ounces parmesan cheese (shaved with a vegetable peeler)
- ½ teaspoon flaky sea salt (for finishing)
Roasted Cherry Tomatoes with Garlic and Basilside
- 16 ounces cherry tomatoes (halved)
- 3 garlic cloves (thinly sliced)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- ¼ cup fresh basil (leaves) (torn, added after roasting)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Pork Milanese with Arugula, Lemon, and Shaved Parmesan
- Place the 4 pork loin chops between sheets of plastic wrap and pound to ¼-inch thickness with a meat mallet or heavy skillet. 5 min
- Set up a breading station: spread ½ cup flour in one shallow dish, beat 2 eggs in a second, and in a third combine 1 cup plain breadcrumbs with ½ cup finely grated Parmesan, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 5 min
- Season each pork cutlet on both sides with the remaining ½ teaspoon kosher salt, then dredge in flour, dip in egg, and press firmly into the breadcrumb mixture to coat evenly. 6 min
- Heat 4 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high until the butter foams and subsides. 2 min
- Timing-sensitive step. Fry 2 cutlets at a time for 3 minutes per side, turning once, until deep golden and cooked through; transfer to a wire rack and repeat with the remaining 2 cutlets. 12 min
- In a large bowl, toss 4 cups baby arugula with 2 tablespoons extra-virgin olive oil, the juice of 1 lemon, and ¼ teaspoon flaky sea salt. 3 min
- Place each cutlet on a plate, mound the dressed arugula on top, scatter the shaved Parmesan over, finish with the remaining ¼ teaspoon flaky sea salt, and serve with lemon wedges alongside. 2 min
Roasted Cherry Tomatoes with Garlic and Basilside
- Preheat the oven to 425°F. 12 min
- Halve 16 ounces of cherry tomatoes and toss them on a rimmed baking sheet with 3 thinly sliced garlic cloves, 2 tablespoons extra-virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. 5 min
- Spread the tomatoes cut-side up in a single layer and roast for 20 minutes, until they are blistered and beginning to caramelize at the edges. 20 min
- Scatter ¼ cup torn fresh basil leaves over the hot tomatoes and serve immediately.
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.