Breaded Pork Chops With Arugula Salad - cooking recipe

Ingredients

1/3 cup flour, seasoned with salt and pepper
2 None eggs, lightly beaten
1 1/2 cups dry breadcrumbs
1/2 cup grated Parmesan cheese
1 tbsp chopped parsley
8 None pork cutlets (3 oz each)
2 tbsp butter
1 tbsp oil
None None Lemon wedges, to serve
None None FOR THE SALAD
5 oz arugula
1 None pear, cored and sliced
2 tbsp oil
2 tsp balsamic vinegar
1/2 cup shaved Parmesan cheese

Preparation

Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.