Milanese pork chops

Ingredients:

• 8 pork chops, 6 mm thick each (total weight 550 - 650 g), trimmed of excess fat
• Coarse salt and freshly ground pepper
• 6 thick slices of white bread
• 3 tbsp. l. grated parmesan cheese
• 2 tablespoons fresh chopped parsley
• 1/2 tsp fresh chopped rosemary
• 3 large eggs
• 1.5 cups of flour
• 1 tbsp olive oil, plus more for frying
• 5 cups young arugula
• 1 cup cherry tomatoes, each cut in half
• Lemon, for serving, cut into wedges

Preparation:

1. Season the pork chops on both sides with salt and pepper. Process the bread in a food processor until coarse crumbs form (you should have about 3 cups).
   
   Place bread crumbs in a shallow baking dish, add cheese, parsley and rosemary, stir.
   
   Beat the eggs in a bowl. Place the flour in a separate bowl. Dredge the chops in the flour, dip them in the beaten eggs, then roll them in the bread mixture, pressing them lightly into the surface.
2. Heat 1/4 inch (6 mm) of olive oil in a frying pan over medium heat. Fry the pork chops, adding a few at a time, for 2-4 minutes per side, until golden brown.
   
   Transfer the chops to a plate lined with paper towels.
3. Combine arugula and tomatoes in a bowl, add 1 tablespoon of olive oil, and season with salt and pepper. Serve the pork chops with the arugula salad and lemon wedges.