Pork Milanese With Arugula, Fennel, And Parmesan Salad

• 1 cup panko
• 1/4 cup grated parmesan cheese plus 1/4 cup shavings from a block of parmesan (use a vegetable peeler)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 eggs
• 4 boneless center-cut pork chops, each about 3/4 in. thick (1 1/2 lbs. total) and pounded to a thickness of 1/4 in. (see Notes)
• 4 cups arugula
• 1 fennel bulb, stalks trimmed and bulb thinly sliced
• 3 tablespoons plus 1/2 cup olive oil
• Juice of 1/2 lemon

1. Combine panko, grated parmesan, 1/4 tsp. salt, and 1/4 tsp. pepper on a large plate. In a small bowl, lightly beat eggs. Dip each pork chop in egg, then transfer to panko mixture and coat completely with crumbs. Set aside.
2. In a large bowl, combine arugula, fennel slices, and parmesan shavings. Drizzle salad with 3 tbsp. olive oil and the lemon juice. Toss, season with remaining salt and pepper, and toss again.
3. In a 12-in. nonstick frying pan, heat remaining 1/2 cup olive oil over medium-high heat. Add two pork chops and cook, turning once, until crusts are deep golden brown and crisp, 5 to 6 minutes. Transfer chops to a plate and keep warm. Repeat with remaining chops.
4. Cut each chop in half diagonally and arrange on a serving platter with salad. Serve immediately.
5. Note: Nutritional analysis is per serving.

parmesan cheese, salt, freshly ground black pepper, eggs, center, arugula, fennel, olive oil, lemon

Taken from www.myrecipes.com/recipe/pork-milanese-with-arugula-fennel-parmesan-salad (may not work)