Crispy Pork Milanese With Arugula Tomato Salad
A classic, comforting Italian dinner featuring crisp breaded pork chops. Topped with a vibrant, lemon-dressed arugula and cherry tomato salad.
Prep
10 min
Cook
10 min
Total
20 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthProtein consistency
Make a nourishing habit easier
This is another practical opportunity to include protein and varied whole foods—small habits that are easier to repeat than a perfect diet.
Notice: protein across the day
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Whisk · Mixing bowl · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
For the Pork Milanese
For the Salad
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Place the pork chops on a cutting…
- 01
Place the pork chops on a cutting…
Place the pork chops on a cutting board and cover with plastic wrap. Use a meat mallet or the bottom of a heavy pan to pound them to an even 1/4-inch thickness. Season both sides generously with salt and black pepper.
Tap card to mark done - 02
Whisk the egg in a wide
Whisk the egg in a wide, shallow bowl. Spread the panko breadcrumbs in a separate shallow dish.
Tap card to mark done - 03
Dip each pork chop into the egg…
Dip each pork chop into the egg to coat, letting any excess drip off, then press firmly into the panko so the breadcrumbs adhere to both sides.
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Heat 1 to 2 tablespoons of olive…
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chops. Cook for 3 to 4 minutes per side until golden brown, crispy, and cooked through to 145°F. Transfer to a paper towel-lined plate.
Look for: golden brown, crispy, and cooked through to 145°F
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Combine the arugula and cherry tomatoes
In a mixing bowl, combine the arugula and cherry tomatoes. Drizzle with 1 tablespoon of olive oil and the juice from two lemon wedges. Toss gently and season with a pinch of salt and pepper.
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Transfer the crispy pork to plates
Transfer the crispy pork to plates. Pile the fresh arugula and tomato salad over the warm pork, and top with shaved Parmesan cheese. Serve with the remaining lemon wedges on the side.
Ready when: everything is assembled and ready to enjoy
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