Boneless Ham-Eye Pork Chop Milanese

Preparation

1. Blend panko in a food processor to achieve a flour like consistency.
2. Whisk eggs with a 1/2 cup of cold water to thin out.
3. Sift flour.
4. Liberally season eye chops with salt and pepper.
5. Dredge in flour, then egg wash, then in the panko.
6. In a heavy bottomed sauté pan heat enough grapeseed oil to completely cover the bottom over medium-high heat.
7. Cook the chops on both sides until golden brown (very important to make sure oil is hot before adding the pork to achieve a nice crust without absorbing an excess of the oil).
8. Wash all arugula, herbs, and tomatoes.
9. Combine arugula, herbs, and sliced tomatoes in a mixing bowl with the juice from the lemons and the olive oil. Season to taste with salt and pepper.

To serve: Plate pork milanese and top with a handful of the salad. Shave fresh parmesan on top and drizzle with olive oil.