For the pork chops:
4 boneless center cut pork chops (pounded thinly with a meat mallet)
Seasoned flour for dusting
2 eggs beaten
1/2 cup grated parmigiano-reggiano
1 cup panko bread crumbs
olive oil for pan frying
Dust the pork chops with the seasoned (salt and pepper) flour, coating lighly, and tap off any excess. Next, dip the pork chops into the egg, and finally into the panko crumbs mixed with the grated cheese. Press the bread crumb and cheese mixture onto the pork chops to get a nice even coating. Heat, over medium-high, enough olive oil to cover the bottom of a large saute pan. Add the pork chops and cook until golden brown (approx. 3-4 minutes per side). Drain on a paper towel lined plate.
For the arugula salad:
1 bunch of arugula or baby arugula (rocket) washed and spun in a salad spinner
1/2 lemon juiced
1/4 cup extra virgin olive oil
salt and fresh ground pepper
Juice the lemon into a small mixing bowl. Season with salt and pepper. Slowly whisk in the olive oil.
Serve the pork chop topped with the arugula, drizzled with the dressing. Shave fresh parmigiano-reggiano over top using a vegetable peeler. Serve immediately! Pour a glass of wine and play Andrea Bocelli - buon appetito!