Get ready to transport your taste buds straight to the heart of Milan with this mouthwatering Costolette Alla Milanesa Con Rucola! Imagine golden, perfectly crispy pork chops that crackle with every bite, topped with a vibrant, peppery arugula salad that brings a fresh burst of flavor. This isn't just a recipe - it's a culinary adventure that will transform your ordinary dinner into an Italian restaurant-worthy experience right in your own kitchen. Whether you're looking to impress dinner guests or simply treat yourself to an extraordinary meal, this dish promises to be your new go-to recipe that combines classic Italian technique with irresistible flavors.
Ingredients
- 4 pork chops
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups arugula
- 1 lemon, juiced
Instructions
- Prepare the pork chops by patting them dry with paper towels to remove excess moisture. This ensures a crispy coating.
- Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs.
- Dredge each pork chop first in the seasoned flour, shaking off any excess. Ensure an even, light coating.
- Dip the floured pork chop into the beaten eggs, making sure it's completely covered.
- Transfer the egg-coated chop to the breadcrumbs, pressing gently to create a thick, even coating. Repeat for all chops.
- Heat olive oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully place the breaded pork chops in the hot oil, cooking for 3-4 minutes on each side until golden brown and crispy.
- Remove chops and place on a wire rack or paper towels to drain excess oil and maintain crispiness.
- In a separate bowl, toss fresh arugula with fresh lemon juice, a drizzle of olive oil, salt, and pepper.
- Plate the crispy pork chops and top with the dressed arugula just before serving.
- Serve immediately while the chops are still hot and crisp, with lemon wedges on the side.
Tips
- Temperature is Key: Ensure your oil is precisely at 350°F for the crispiest coating without burning.
- Pat Dry for Crunch: Always thoroughly pat your pork chops dry before breading to achieve maximum crispiness.
- Don't Overcrowd: Cook pork chops in batches if necessary to maintain oil temperature and ensure even browning.
- Fresh is Best: Use freshly grated breadcrumbs if possible for a lighter, more delicate coating.
- Let Them Rest: Allow the breaded chops to sit for 5-10 minutes before frying to help the coating adhere better.
- Arugula Timing: Dress the arugula just before serving to keep it fresh and prevent wilting.
- Oil Temperature Check: If you don't have a thermometer, test the oil by dropping a breadcrumb - it should sizzle immediately but not burn.
Nutrition Facts
Calories: 436kcal
Carbohydrates: 33g
Protein: 34g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 173mg
