Go Back
–+ servings
Pork Milanese With Arugula Salad and Warm Bacon Vinaigrette on plate
Print Recipe

Pork Milanese With Arugula Salad and Warm Bacon Vinaigrette Recipe

Savory, crunchy pork chops served with an arugula salad, ready in under 30 minutes
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Main Course
Cuisine: Italian
Keyword: Pork Milanese
Servings: 4 servings
Author: Chef David Rose

Ingredients

Warm Bacon Vinaigrette

  • 4 strips OmahaSteaks Colossal Cut Bacon, cubed
  • 4 tablespoons grapeseed oil
  • Juice of 1/2 of a whole lemon
  • 1/2 cup olive oil
  • 4 tablespoons apple cider vinegar
  • 3 tablespoons parsley, chopped
  • 2 tablespoons honey
  • Pinch of crushed red pepper
  • Salt and pepper to taste

Fried Pork Chops

  • 4 Omaha Steaks Boneless Pork Chops
  • 2 eggs + 2 tablespoons water, whisked together (egg wash)
  • 1 cup Italian breadcrumbs
  • 1/2 cup all-purpose flour
  • 3 tablespoons Parmesan cheese, grated
  • 1/4 cup Italian parsley, freshly chopped
  • 1/2 cup olive oil
  • Salt and pepper

Arugula Salad

  • 3 cups arugula
  • Previously prepared warm bacon vinaigrette
  • Previously prepared fried bacon
  • 1/2 cup sweet grape tomatoes, cut in half
  • 6 oz. wedge of Parmesan cheese
  • Salt and pepper

Instructions

Warm Bacon Vinaigrette

  • Add grapeseed oil and bacon to cold pan and bring to medium-high heat; continually sauté until browned, about 4-5 minutes.
  • Remove fried bacon from pan and reserve.
  • Reserve 3 tablespoons of bacon fat from pan.
  • Add the remainder of your ingredients to a medium bowl and whisk until well incorporated and vinaigrette has emulsified.  

Fried Pork Chops

  • Add breadcrumbs, Parmesan cheese, and parsley to a medium bowl and whisk until incorporated.
  • Butterfly pork chops diagonally on fatty side, stopping about 1/2” before cutting all the way through, and flatten down with the palms your hands.
  • Season generously on both sides with salt and pepper; dredge in flour, egg wash, and breadcrumb mixture, in that order.
  • Add olive oil to saucepan on medium-high heat and pan-fry pork chops for 3-4 minutes on each side, until golden brown and cooked through.

Arugula Salad

  • Place arugula in medium bowl and lightly dress with warm bacon vinaigrette; add bacon, sliced tomatoes, and a pinch salt and pepper and toss lightly. 
  • Top salad(s) with Parmesan cheese ribbons by running a vegetable peeler along the edge of the cheese wedge.

To Assemble:

  • Top fried pork chop with arugula salad or enjoy on the side.