Pork Milanese with Arugula and Parmesan Salad

From page 42 The Ultimate Meal Prep Cookbook

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Step 1

1. FOR THE BREADED CUTLETS Spread flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko, lemon zest, grated Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper in third shallow dish. Pat pork cutlets dry with paper towels. Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess; dip in eggs, allowing cxcess to drip off; and coat with panko mixture, pressing gently to adhere. Transfer to large plate.

Step 2

2. FOR THE CUTLETS AND SALAD Line separate large plate with triple layer of paper towels. Heat 1 cup oil in 12-inch nonstick skillet over medium heat until shimmering. Place 4 cutlets in skillet and cook until golden brown and pork is cooked through, 3 to 5 minutes per side. Transfer cutlets to prepared plate to drain. Repeat with the remaining 4 cutlets, adjusting heat as needed.

Step 3

3. Whisk the remaining 1 tablespoon oil, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper together in large bowl. Add arugula and shaved Parmesan and toss gently to combine. Serve pork with salad, passing lemon wedges separately