Pork Chop Milanese with Arugula and Teardrop Tomatoes

By Laurniesaurus

Source: The Babbo Cookbook
© 2002 by Mario Batali
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"A spicy arugula and tomato salad accompaniment makes this a perfect light summer entrée that could easily serve as a one-dish meal, or a 'piatto unico' as they are known in Italy. The trick is to cook the chops slowly over even, medium heat, so that they cook through without burning the bread-crumb crust."

Ingredients

• 4 center-cut pork chops, 1 inch thick
• Kosher salt and freshly ground black pepper
• 2 extra-large eggs, lightly beaten
• 1 c. fresh bread crumbs, lightly toasted
• 1/4 c. plus 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. unsalted butter
• 1 bunch of arugula, stems removed
• 1/2 lb. teardrop tomatoes, halved lengthwise
• 1 Tbsp. fresh lemon juice
• 1 lemon, quartered with seeds removed

Details

Servings 4

Preparation

Step 1

1. Remove the bones from the pork chops. Using a meat mallet, carefully pound the pork chops until they are uniformly 1/4 inch thick. Season the pork chops with salt and pepper. Dip each chop into the beaten eggs, allowing the excess to drip off. Dredge each chop in the bread crumbs and set on a plate.

2. In a 14- to 16-inch sauté pan, heat 1/4 cup of the olive oil over medium heat until just smoking. Ass the butter and allow it to foam for 10 to 15 seconds. Place the chops in the pan and cook until light golden brown on one side, about 5 minutes. Using tongs, carefully turn the chops and cook on the other side until light golden brown, about 5 more minutes. Add more oil if necessary, 1/2 tablespoon at a time, to avoid scorching the breading.

3. In a large bowl, combine the arugula and tomatoes. Add the remaining 3 tablespoons of the olive oil, the lemon juice, and salt and pepper and toss to coat the greens.

4. Place one pork chop on each of four warmed dinner plates. Divide the arugula salad evenly among the plates, place a lemon wedge on each plate, and serve immediately.