Pork Milanese with Arugula Salad

1. If using pork chops, pound them thin to about 1/4 inch thickness. Season pork cutlets with salt and pepper. 2. Set up a breading station: one shallow dish with flour, one with beaten egg, and one with breadcrumbs. 3. Dredge each pork cutlet in flour, shaking off excess. Then dip in beaten egg, allowing excess to drip off. Finally, coat thoroughly in breadcrumbs, pressing gently to adhere. 4. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place breaded cutlets in the hot oil. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature 63°C/145°F). 5. Remove cooked cutlets and place on a wire rack lined with paper towels to drain excess oil. 6. In a bowl, toss arugula with olive oil, lemon juice, salt, and pepper. 7. Serve pork cutlets immediately with the fresh arugula salad on the side.