1½ lbs. pork loin, cut into 3/4-inch thick slices
1 C. all-purpose flour
Salt and pepper
3 eggs, beaten
¼ C. milk
¾ C. panko breadcrumbs
⅓ C. Parmesan Reggiano cheese, grated
1 tsp. fresh rosemary, chopped
1 tsp. olive oil
1 oz. arugula
Place a large piece of plastic wrap down on cutting board. Set a slice of pork on the bottom half and fold the plastic wrap over top. Pound to an even thickness, about a quarter inch thick. Place flour in a shallow dish and season with the salt and pepper. Place the egg and milk in another and mix to combine.
Place the panko breadcrumbs in a third shallow dish. Dip a slice of pork into the flour, turn to coat, transfer to the egg, turn to coat and finish with the breadcrumbs. Set aside on sheet pan and repeat with the remaining slices of pork.
Heat a wide-bottom skillet over high heat. Add a ¼ c. of olive oil to the pan and one or two slices of the breaded pork, however much will fit comfortably in the pan. Brown on both sides and transfer to a warm plate. Cook the remaining pieces of pork. Scatter a little bit of arugula over each piece and serve with a squeeze of lemon.
Enjoy with a glass of Cakebread Cellars Two Creeks Anderson Valley Pinot Noir.