serves 4
Milanese
4 (6- to 7-ounce) bone-in rib-cut pork chops (about 1/2 inch thick), frenched, fat and membrane removed, pounded to 1/4-inch thickness
2 teaspoons kosher salt, divided, plus more to taste
1 teaspoon black pepper, divided
1/2 cup all-purpose flour (about 2 1/8 ounces)
3 large eggs, beaten
1 cup plain breadcrumbs
2 ounces Parmesan cheese, grated (about 1/2 cup)
1 1/2 teaspoons Italian seasoning blend
1/2 to 3/4 cup canola oil
Salad
4 cups arugula (about 3 oz.)
1 3/4 oz. Parmesan cheese, shaved (about 1/2 cup)
1/4 tsp. kosher salt
1/8 tsp. black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
Make the Milanese
Preheat oven to 200°F. Set a wire rack on a large rimmed baking sheet; set aside. Season pork chops evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Place flour in a large, shallow bowl. Place eggs in a second large, shallow bowl. Stir together breadcrumbs, cheese, Italian seasoning, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a third large, shallow bowl.
Working in batches, dredge chops in flour, shaking to remove excess; dip in egg, letting excess drip off. Dredge in breadcrumb mixture, patting to adhere. Transfer coated chops to a parchment paper–lined work surface or baking sheet.
Pour canola oil into a large skillet to a depth of about 1/4 inch; heat over medium-high until shimmering. Working in batches, cook chops until golden brown and a thermometer inserted near, but not touching, the bone registers 140°F, 2 to 3 minutes per side. Place chops on prepared wire rack on baking sheet, and sprinkle with salt to taste; transfer to preheated oven to keep warm while frying remaining chops.
Make the salad
Combine arugula and Parmesan in a medium bowl. Sprinkle with salt and pepper, and drizzle with olive oil and vinegar; toss to combine. Serve salad with pork chops.
Make ahead
You can pound the pork chops in advance and store the pounded chops between sheets of plastic wrap or parchment paper in the fridge for up to two days. Breaded and fried pork chops can be made ahead and reheated at 350°F in an oven on a wire rack, or in an air fryer, until warmed through, three to four minutes.
Suggested pairing
Serve these pork chops with a layered Italian white blend, such as Borgo del Tiglio Collio Bianco.