Pork Milanese with Lemony Green Salad

Directions

• Prepare Pork

1Working with 1 pork chop at a time, place it between 2 sheets of parchment paper or plastic wrap. Use a meat mallet to pound the pork chops until they’re about 1/4-inch thick. A rolling pin or the bottom of a heavy pan can also be used.

2Set up a breading station. Three baking dishes or wide bowls are helpful for this. To one dish, stir the flour with a generous pinch of salt and 4 to 5 grinds of black pepper. In the second dish, whisk the eggs until well blended. In the third dish, mix breadcrumbs with another generous pinch of salt and the dried herbs.

3Season the pork chops on both sides with salt and pepper then dip each chop into the flour, shaking off any excess flour then into the beaten egg, allowing the excess to drip off, and finally dredge the chops in the seasoned bread crumbs and place onto a clean plate.

• To Finish

1Heat the oil in a large skillet over medium heat. Carefully place the pork chops into the pan in one layer — you may need to work in batches. Cook until the pork is golden brown on both sides and the pork is cooked through, about 5 minutes on each side. If you need it, add more oil to the pan.

2Meanwhile, make the salad. Use a microplane or zester to zest the lemon then add to a large salad bowl along with the juice from half of the lemon, mustard and a pinch of salt. While whisking, stream in about 3 tablespoons of olive oil. Taste then adjust with more salt. Add the lettuce to the bowl and gently toss until coated with the dressing.

3Serve pork alongside the salad with a few grinds of black pepper and a squeeze of lemon juice from remaining half of lemon on top.