Season the pork chops all over with salt and pepper. Pulse the bread in a food processor to make coarse crumbs (you should have about 3 c.) Transfer the breadcrumbs to a shallow baking dish and toss with the cheese, parsley and rosemary. Whisk the eggs in a shallow bowl. Put the flour in another shallow bowl. Dredge each chope in the flour, then dip in the beaten eggs and coat in the breadcrumb mixture, pressing so the coating sticks.
Heat 1/4 inch olive oil in a large skilet over medium heat. Working in batches, cook the pork chops until golden brown and cooked through, 2 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.
Toss the arugula and tomatoes in a bowl with 1 T. olive oil, and salt and pepper to taste. Divide the pork chops among plates and season with salt. Serve with arugula salad and lemon wedges.
Originally Submitted
6/22/2012
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