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Pork Chop Milanese

Pork Chop Milanese

with Arugula Salad


  • 10 ounces Center Cut 1.5” Bone In Pork Chop
  • 1 ounce Extra Virgin Olive Oil
  • 4 ounces Premium Fine Bread Crumbs
  • 2 ounces Egg Liquid Whole Pasteurized
  • 1/8 ounce Whole Thyme Leaves
  • 1/8 ounce Whole Rosemary Leaves
  • 4 ounces Fresh Baby Arugula
  • ½ ounce Imported Parmesan Cheese, grated
  • 2 ounces Grape Tomatoes


  1. Cover pork chop with plastic, use the smooth side of a meat tenderizer to pound to ¾” thick.
  2. Place bread crumbs in a ziplock bag and add the thyme and rosemary leaves.
  3. In separate bowls place flour and liquid eggs. Dredge pork chop in flour, dip into eggs, then place in the breadcrumb mixture and shake.
  4. Pre-heat a saute pan and 1 tablespoon of olive oil with one tablespoon of butter.
  5. Add pork chop and cook 4-5 minutes per side, place on a warmed plate.
  6. In a bowl, take arugula and toss with olive oil, tomatoes, and parmesan cheese. Place salad on top of pork chop.

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