Pork Chop Milanese with Arugula and Parmigiano-Reggiano

Name: Pork Chop Milanese with Arugula and Parmigiano-Reggiano
Cuisine: Italian
Ingredients: Canola oil, for frying; 2 cups (240 g) all-purpose flour; Maldon salt; 7 cups (5 ounces / 142 g) arugula; 2 tablespoons red wine vinegar; ¼ cup (60 ml) extra-virgin olive oil; 4 large eggs, lightly beaten; 2 cups (120 g) panko bread crumbs; 4 (4-ounce / 115 g) boneless pork chops; Kosher salt; 1 (4-ounce / 115 g) block Parmigiano-Reggiano cheese; freshly ground black pepper; 1 lemon, cut into 4 wedges

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Four Horsemen

By Nick Curtola , Gabe Ulla , James Murphy and Justin Chearno

Published 2024

About

Whether you call it katsu, cutlets, or Milanese, fried pork chops are always going to be pretty incredible. Add some bright greens to cut through the crunch and oil, and they’re even better. If I can offer a small word of advice, it’s this: The better you “seal” the cutlets with the breading before frying, the better the result.

Ingredients

For the Pork

Canola oil, for frying
2 cups (240 g) all-purpose flour
4

Americas
Europe
Italy
United States
Milan
Brooklyn

Method

Make the Pork

In a heavy Dutch oven or deep stockpot, pour about 3 inches (8 cm) canola oil and heat the oil over medium-low heat until the temperature reaches 350°F (175°C). Adjust your burner as needed to maintain that temperature as you proceed with the recipe. Have a pair of tongs handy and set a sheet tray topped with a rack nearby.

Line a shee