Pork Milanese with Arugula, Lemon & Shaved Parmesan

Pork Milanese is a study in contrast -golden, crunchy texture against a bright, refreshing finish. In this version, we lean into that balance, keeping the cutlet light and crisp while layering in lemon, peppery greens, and a touch of salinity from aged cheese. The result is a dish that feels both satisfying and lifted, an ideal partner for Sauvignon Blanc.

Pork Milanese with Arugula, Lemon & Shaved Parmesan

This dish is the perfect delicious meal for an evening with friends enjoying wine on your patio.

Makes 4

Why This Pairing Works

This dish is intentionally built to align with Sauvignon Blanc’s freshness and structure. The crisp, golden crust provides texture without heaviness, while lemon and arugula introduce brightness and a subtle bitterness that mirrors the wine’s citrus and herbal notes.

The acidity of Sauvignon Blanc cuts cleanly through the richness of the fried pork, while its lively profile enhances the dish’s lifted finish. Nothing feels weighed down, each bite and sip keeps the palate engaged.

At Sequoia Grove, we often find that the most compelling pairings come from contrast and connection at the same time. Here, crisp meets crisp, and freshness carries the experience from start to finish.

Ingredients

4 boneless pork chops (about ½ inch thick), pounded thin
1 cup all-purpose flour
3 large eggs
1½ cups panko breadcrumbs
½ cup finely grated Parmesan cheese
1 teaspoon lemon zest
2–3 cups arugula
Juice of 1 lemon
3–4 tablespoons olive oil (plus more for frying)
Kosher salt
Freshly cracked black pepper
Optional garnish: shaved Parmesan, extra lemon wedges

Instructions

Prepare the pork
Place the pork chops between sheets of parchment or plastic wrap and gently pound to an even, thin thickness. Season both sides with salt and pepper.
Set up the breading station
Place flour in one shallow dish.
In a second dish, beat the eggs.
In a third, combine panko, grated Parmesan, and lemon zest.
Bread the cutlets
Dredge each piece of pork in flour, shaking off excess.
Dip into the eggs, then press into the breadcrumb mixture to coat evenly.
Cook the Milanese
Heat a generous layer of olive oil in a large skillet over medium-high heat.
Fry the cutlets 3–4 minutes per side until golden brown and crisp.
Transfer to a paper towel-lined plate and season lightly with salt.
Prepare the salad
In a bowl, toss the arugula with lemon juice, a drizzle of olive oil, salt, and pepper.
Plate and finish
Place each cutlet on a plate and top with the arugula salad.
Finish with shaved Parmesan and a squeeze of fresh lemon.

Pro-tip: Use one hand for wet and one hand for dry. Your left hand works through the egg wash and places the chop into the breadcrumbs, while your right hand handles the dry mixture and removes the chop, keeping things clean and evenly coated.