Pork Milanese with Lemon Sauce

Make your sauce

To a blender, add juice and zest of 2 lemons, 1 shallot, 1/3 cup parsley, 1/4 cup olive oil and 1/2 tsp salt. Blend on high until all the parsley is blended in. Taste and adjust if needed - it should be quite tart but if it's too lemony, add more oil and a touch more salt. Set aside.

Start your pork

If using thicker chops, place pork in a large ziplog bag and beat to about 1/2 inch thick. Season pork chops with salt and pepper. Prep 3 bowls. 1 with flour, 1 with 2 beaten eggs and 2 tbsp heavy cream, and 1 with 2 cups panko crumbs, 1/2 cup grated parm, 1 tsp oregano, 1 tsp basil, 1 tsp salt.

Dip pork slices in flour, then egg, then panko - pressing down to ensure the panko sticks.

Cook your pork

Heat a large frying pan over medium heat and coat the pan with 1/2 inch oil. Once completely warmed (test using a piece of wood and if it bubbles you're good to go), in 2 batches add pork pieces. Cook for about 2-3 minutes per side until deeply golden brown. Remove from oil and sprinkle with salt.

Plate

On your serving plate, place arugula and shaved fennel and drizzle with a small amount of sauce. Top with the pork and drizzle with more sauce. Top with shaved parmesan and serve family style.