Heirloom Tomato Panzanella Salad

This recipe was originally inspired by caprese salad! We wanted the classic tomato, basil, cheese trio married together with balsamic vinegar. However, we also wanted croutons in the mix (because bread!), so we ended up with an EPIC summer panzanella! …

Heirloom Tomato Panzanella Salad

This recipe was originally inspired by caprese salad! We wanted the classic tomato, basil, cheese trio married together with balsamic vinegar. However, we also wanted croutons in the mix (because bread!), so we ended up with an EPIC summer panzanella! The results were pretty stellar and we kept going back for seconds (and thirds). Even tomato haters are likely to fall for the classic flavors in this dish! Plus, just 10 ingredients and 30 minutes required.

Heirloom Tomato Panzanella Salad from Minimalist Baker →

Ultimate Arugula Pizza

This arugula pizza features a topping of baby greens! The fresh, peppery flavor is a great contrast to the rich…

A Couple Cooks – Recipes worth repeating.

This arugula pizza features a topping of baby greens! The fresh, peppery flavor is a great contrast to the rich cheese below.

Arugula Pizza

Want to eat salad and pizza…at the same time? Try this Arugula Pizza recipe! You’ve probably seen this style of pizza at artisan-style pizzerias: a gooey, cheesy pie topped with fresh baby greens. Yep, that’s seasoned baby arugula! This Italian way of serving pizza is all about contrast: fresh peppery baby greens against a rich, saucy pizza. Here’s our favorite arugula pizza, made in a sheet pan! Or you can simply use the arugula topping on your favorite pizza.

Making arugula pizza: 3 tips to note!

You can use this arugula pizza recipe as a guide for topping your pizzas with fresh greens! This topping idea works for any pizza recipe, or you can use our amazing and tasty sheet pan pizza: more on that below. Here’s all about need to know about adding arugula as a pizza topping:

  • Use only baby arugula. This does not work with standard arugula: it’s sold in bunches and has large leaves that are very spicy. Instead look for baby arugula: it has a lovely feathery texture and milder flavor.
  • Season the arugula with olive oil and salt. Dry arugula on a pizza is not good (trust us). All you have to do is toss it in a bowl with olive oil and salt.
  • Use the recipe below, or eyeball the quantities. Once you’ve done this once, you can just eyeball the quantities. Then add to your favorite pizza recipe!
Arugula pizza

Use arugula with any toppings

You can use arugula topping to go with pizzas of any toppings! Below we used our favorite combination, but it works with just about anything.

  • Try pizza sauce, smoked gouda and mozzarella. Head to the recipe below for our favorite combo with arugula! It stars our Easy Pizza Sauce and smoked gouda cheese for a savory twist.
  • Make arugula and Prosciutto pizza. Salty cured Italian ham (Prosciutto) is the perfect pair with arugula! Just add a few pieces to the recipe below.
  • Or, use it with any of your favorite toppings! Seasoned baby greens work with just about anything: pesto pizza, burrata pizza, margherita pizza, and more!

Try it as a sheet pan pizza

The recipe for this arugula pizza below is a sheet pan pizza. It’s not our standard way to make pizza: instead it’s made in a sheet pan! Here are the pros and cons to this style of pizza:

  • Pros: it makes a big pan and it’s easy to make. A sheet pan pizza has 12 pieces, so it serves quite a bit! You can skip making 2 pizzas and make just one. Also, you don’t need as much equipment, like a pizza stone or pizza peel. You can press it right into a sheet pan!
  • Cons: it takes a little longer. This style of pizza takes about 1 hour and 15 minutes to prep, a little longer than our standard cheese pizza (which takes 1 hour and less prep work). But it’s well worth it in our opinion!
Arugula pizza topping

Or, make a standard pizza or use purchased dough!

You can also make this arugula pizza as a standard pizza! We’ve included the instructions for that in the recipe below in the Notes section. Here’s a little overview:

  • Dough: You can use our Italian Pizza Dough recipe, which has incredible flavor and makes a medium sized pizza! Or use store-bought dough.
  • Pizza stone: The best homemade pizza uses a pizza stone, which gets blazing hot in the oven. The higher temperature makes a crispy crust on the outside that’s doughy on the inside. Here’s the best pizza stone we’ve found.
  • Pizza peel: The pizza peel is a paddle used to slide the pizza onto the stone. We recommend this Standard pizza peel or this Conveyor pizza peel.
Arugula pizza recipe

What to serve with arugula pizza

We love this arugula pizza because it’s absolutely delicious and it makes us feel a little bit healthier! The arugula adds a fresh, peppery flavor and fluffy texture that’s incredibly satisfying. We’d still recommend adding a few salads to make it a meal. Pro tip: make one pizza and two salads, instead of two pizzas and one salad! Here are some favorite sides for pizza:

This arugula pizza recipe is…

Vegetarian.

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Arugula pizza

Ultimate Arugula Pizza


  • Author: Sonja Overhiser
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 pieces
  • Diet: Vegetarian

Description

This arugula pizza features a topping of baby greens! The fresh, peppery flavor is a great contrast to the rich cheese below.


Ingredients

For the pizza dough*

  • 375 grams (3 cups) all-purpose flour
  • 1 tablespoon instant or active dry yeast
  • 1 teaspoon each dried oregano and garlic powder
  • 1 teaspoon kosher salt
  • 264 grams (1 cup2 tablespoons) warm water
  • 1 tablespoon olive oil, plus more for the sheet

For the arugula pizza

  • 1 ¼ cup pizza sauce (purchased or our favorite Easy Pizza Sauce)
  • 1 cup (3 ounces) shredded smoked gouda cheese
  • ½ cup shredded Parmesan cheese
  • 6 ounces fresh mozzarella cheese
  • 4 cups (3 ounces) baby arugula
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon kosher salt, plus more for sprinkling
  • Fresh basil leaves, for garnish

Instructions

  1. Make the dough (5 minutes): In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
  2. Knead the dough (8 minutes): Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  3. Roll out and rest the dough in a sheet pan (15 minutes): Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Add a light sprinkle of flour to the boule. Then roll out dough on floured surface to roughly the shape of the 13×18 sheet pan. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
  4. Rest the dough again (45 minutes): Press the dough back into the corners of the pan so it evenly covers the pan. Cover and rest 45 minutes.
  5. Meanwhile, preheat oven to 500F.
  6. Bake the pizza dough* without toppings: After the 45 minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
  7. Add the toppings and bake again: Remove the dough from the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake for 6 to 8 minutes until the cheese is melted and lightly brown.
  8. Add the arugula topping: In a small bowl, mix the baby arugula with the olive oil and ¼ teaspoon kosher salt. Sprinkle the pizza with torn basil, then add the arugula on top. Cut into pieces with a knife (a pizza cutter doesn’t get all the way to the pan edges) and serve immediately.

Notes

*Or, use store-bought pizza dough for quicker prep. For this method you can skip pre-baking the crust. Here’s what to do: Make our Best Pizza Dough or use storebought dough. Place a pizza stone in the oven and preheat to 500°F. When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. Top the pizza as noted above (you can use less cheese since the pizza will be smaller). Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Arugula pizza

A Couple Cooks - Recipes worth repeating.

Caprese Sandwich

Picnic season is here! There’s never been a better time to picnic. We’ve enjoyed a lovely extended spring here in Kansas City. Our homegrown tomatoes won’t be…

The post Caprese Sandwich appeared first on Cookie and Kate.

vegetarian baguette sandwich recipe

Picnic season is here! There’s never been a better time to picnic. We’ve enjoyed a lovely extended spring here in Kansas City. Our homegrown tomatoes won’t be ready for a while, but I wanted to share my favorite picnic sandwich with you since I’m able to find great tomatoes at the store now.

This Caprese sandwich recipe is inspired by the classic Caprese salad. It features ripe red tomatoes and sliced fresh mozzarella with the most irresistible creamy basil sauce. For extra flavor, I also added a little drizzle of balsamic vinegar and a small handful of arugula.

Caprese sandwich ingredients

Sandwich all of that inside a crusty loaf of French baguette, and you will have a perfectly portable sandwich for picnics or road trips. Or, enjoy it at home for a quick meal from now through the end of tomato season this fall.

Just remember—the better the bread and the tomatoes, the better the sandwich!

Continue to the recipe...

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Roasted Potatoes with Arugula Chimichurri

Golden brown roasted potatoes are tossed with a bright and peppery arugula chimichurri sauce for a fabulously flavorful side dish. No more boring baked potatoes: these little gems are roasted until golden brown and bathed in a tangy, arugula based green sauce that’s very similar to traditional Argentinian chimichurri sauce (just with arugula instead of […]

The post Roasted Potatoes with Arugula Chimichurri first appeared on Love and Olive Oil.

Golden brown roasted potatoes are tossed with a bright and peppery arugula chimichurri sauce for a fabulously flavorful side dish.

No more boring baked potatoes: these little gems are roasted until golden brown and bathed in a tangy, arugula based green sauce that’s very similar to traditional Argentinian chimichurri sauce (just with arugula instead of the typical cilantro or parsley).

Shallow bowl filled with roasted potatoes tossed with arugula chimichurri, small baby arugula leaves scattered on top

It seems like every culture around the world has their own green sauce. From Italy’s pesto to North Africa’s chermoula to Argentina’s chimichurri, they all feature a base of primarily green herbs, mixed/chopped/blended into a loose sauce of sorts, usually with ample fresh garlic and a bit of acid, salt and sometimes heat. But the similarities end there: classic Genovese pesto includes pine nuts and cheese, chermoula brings in fragrant spices such as cumin, cayenne, and paprika in addition to tangy lemon juice. Chimichurri is typically cilantro or parsley-based, and notable in its use of red wine vinegar instead of citrus juice.

All these green sauces are ever so versatile, used on everything from meats and marinades to pastas and potatoes, the specific herbs used in each easily swappable for whatever seasonal greenery you have on hand.

In this case, we used a bag of gorgeous locally grown baby arugula from Caney Fork Farms (our CSA). Arugula, while not technically an herb, behaves like one in this recipe, lending a spicy, peppery green flavor to this distinctive green sauce that is most similar to Argentinian chimichurri.

While I’ve made arugula pesto plenty of times before before (I like using pistachios instead of pine nuts and a bit of parmesan and serving it on pasta or pizza), but pesto didn’t seem like the right moniker for this particular concoction, what with its notable lack of cheese and nuts. I ultimately decided it was the most similar to chimichurri with the addition of garlic, pepper flakes and red wine vinegar.

(more…)

Goat Cheese Salad with Arugula & Apple

This arugula goat cheese salad is simple but a symphony of flavor! Apples, pecans and balsamic dressing make perfection on a plate. I don’t know about you, but we’re always in search of the perfect back pocket salad. You know, the one that’s easy enough to whip up on moments notice? The one that takes little effort but delivers massive flavor? Here’s one that’s on our new favorite back pocket concept: the Goat Cheese Salad with Arugula and Apples! It’s simple and comes together quickly, but my does it deliver on flavor! The crunch of the apples, creamy goat cheese, and fluffy arugula are the ideal pair for the tangy sweet dressing. We couldn’t stop eating this one! It’s a riff on some of our other salads, but it might be the best of the lot. Ingredients in this arugula goat cheese salad Goat cheese is one of our favorite ingredients for a salad, because it adds a creamy richness to every bite! Here are the elements that come together to make this salad a symphony of flavor: Goat cheese: Soft goat cheese or chevre is best here, though you can use the pre-packaged crumbles as well Baby arugula: Make […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This arugula goat cheese salad is simple but a symphony of flavor! Apples, pecans and balsamic dressing make perfection on a plate.

Goat Cheese Salad

I don’t know about you, but we’re always in search of the perfect back pocket salad. You know, the one that’s easy enough to whip up on moments notice? The one that takes little effort but delivers massive flavor? Here’s one that’s on our new favorite back pocket concept: the Goat Cheese Salad with Arugula and Apples! It’s simple and comes together quickly, but my does it deliver on flavor! The crunch of the apples, creamy goat cheese, and fluffy arugula are the ideal pair for the tangy sweet dressing. We couldn’t stop eating this one! It’s a riff on some of our other salads, but it might be the best of the lot.

Ingredients in this arugula goat cheese salad

Goat cheese is one of our favorite ingredients for a salad, because it adds a creamy richness to every bite! Here are the elements that come together to make this salad a symphony of flavor:

  • Goat cheese: Soft goat cheese or chevre is best here, though you can use the pre-packaged crumbles as well
  • Baby arugula: Make sure to get baby arugula; standard arugula is much too spicy
  • Apple: A crisp red apple is best, though you can use a Granny Smith as well
  • Shallot: A shallot is a milder version of a red onion, and completes the flavor
  • Pecans: Substitute in any nut you’d like, or see below on how to step up the flavor
  • Balsamic dressing: This creamy balsamic dressing is our go-to, but you can use others too (see below)
Arugula goat cheese salad

Best salad dressing, and a few alternatives

Our favorite vinaigrette for this goat cheese salad is our Creamy Balsamic Dressing. It’s got just the right sweet tart flavor and creamy, emulsified texture. All you need is balsamic vinegar, honey, Dijon mustard, and olive oil: and it comes together in a breeze! Memorize it and you’ll have a dressing for all of your future salads; it’s our best loved salad dressings in this house!

But looking to mix it up? There are a few other vinaigrettes we love that pair with a goat cheese salad. Here’s what we’d recommend:

Step up the pecans: toast them or glaze them!

Want to make this salad really pop? When we’re making this goat cheese salad with arugula on a weeknight, we use plain nuts. But for entertaining, there are two ways to really make this salad sparkle:

  • Toast the nuts. A quick toast in the oven or in a skillet makes a huge difference: it really brings out the nutty flavor. Try Toasted Pecans, Toasted Walnuts or Toasted Almonds.
  • Glaze the nuts. Even better: make Glazed Pecans! Throw them in a pan with maple syrup and caramelize them: when they dry, they’ll be sweet and crunchy on the outside. Also try Glazed Walnuts.
Balsamic dressing

Variations on this goat cheese salad

There are infinite variations on this goat cheese salad with arugula: just swap in different fruits, veggies, or nuts to make variations of all kinds! Here are a few options:

  • Use different nuts, like walnuts, almonds, hazelnuts or pistachios
  • Make a pear goat cheese salad with sliced pears
  • Make a beet goat cheese salad with roasted beets (it’s easiest with pre-cooked packaged beets from the store, or roast your own)
  • Use berries instead, like blueberries, blackberries, or strawberries
  • Swap fruit for veggies, like carrots (raw or roasted) or roasted sweet potatoes
  • Use different leafy greens, like baby mixed greens, spinach, or shaved Brussels sprouts

You readers always have the best ideas! So let us know the ways you’ve customized this salad.

Goat Cheese Salad

Goat cheese vs cows cheese

Did you know goat cheese is slightly healthier than a standard cow’s cheese, like Parmesan or mozzarella? Here’s a little breakdown on how it compares (source: Prevention):

  • More vitamins and minerals than cow’s cheese. Goat’s milk is richer in essential nutrients than cow’s milk. It has more vitamin A & B, calcium, iron, magnesium, and potassium.
  • Slightly less calories than cow’s cheese. Goat cheese has just 75 calories per ounce—less than cow cheeses like mozzarella (85 calories), Swiss (108 calories), and cheddar (115 calories).
  • May be easier to digest. Goat cheese has less lactose than cow’s milk and a slightly different protein structure, so people who are lactose intolerant many times can digest goat cheese.

This goat cheese salad with arugula recipe is…

Vegetarian and gluten-free.

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Arugula Goat Cheese Salad

Goat Cheese Salad with Arugula & Apple


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This arugula goat cheese salad is simple but a symphony of flavor! Apples, pecans and balsamic dressing make perfection on a plate.


Ingredients

  • 1 recipe Balsamic Dressing (or Citrus Salad Dressing or Dijon Dressing)
  • 1 crisp apple
  • 1 shallot
  • 5 ounces (8 cups) baby arugula (not standard arugula*)
  • 1/4 cup pecans, roughly chopped (toasted or glazed, if desired)
  • 2 ounces soft goat cheese (chevre), crumbled
  • Sea salt

Instructions

  1. In a medium bowl, make the dressing.
  2. Thinly slice the apple and shallot.
  3. Place the greens on a plate. Top with the sliced shallot, apple, pecans, and crumbles of soft goat cheese. Drizzle with dressing and top with a sprinkle of sea salt.

Notes

*Standard arugula has much too spicy of a flavor; look for the small baby arugula leaves like you see in the photo. It comes packaged in the produce section near the greens, or may be available at your local farmer’s market. 

  • Category: Side dish
  • Method: Salad
  • Cuisine: Mediterranean

Keywords: Arugula goat cheese salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Spring Tortellini Salad

I love making tortellini salads because they are filling, easy to make, and perfect for an easy dinner or lunch. They are also a great dish to take to parties and potlucks. My Greek Tortellini Salad has been a favorite for years and my Summer Tortellin…

I love making tortellini salads because they are filling, easy to make, and perfect for an easy dinner or lunch. They are also a great dish to take to parties and potlucks. My Greek Tortellini Salad has been a favorite for years and my Summer Tortellini Salad is a summer staple. Well, I figured it…

The post Spring Tortellini Salad appeared first on Two Peas & Their Pod.

Super Simple Arugula Salad

Meet my go-to side salad recipe. I hope it becomes yours, too. This simple salad features fresh arugula and the world’s easiest homemade balsamic salad dressing. This…

The post Super Simple Arugula Salad appeared first on Cookie and Kate.

simple arugula salad recipe

Meet my go-to side salad recipe. I hope it becomes yours, too. This simple salad features fresh arugula and the world’s easiest homemade balsamic salad dressing.

This salad truly could not be more easy to make. In fact, it’s so easy that I’ve hesitated to share it with you. It’s hardly a recipe, but one that I make constantly. It’s about time that I bring this method to your attention, you say?

arugula salad ingredients

Side salads should be easy to prepare, and this one is so delicious that it doesn’t taste like an afterthought. It goes with just about everything—think Italian entrées like lasagna, sandwiches, scrambled eggs, and even holiday meals.

You can use this salad formula with any type of leafy green, but arugula is my favorite. You’ll eat more healthy greens if you keep this recipe in your back pocket. Here we go!

Continue to the recipe...

The post Super Simple Arugula Salad appeared first on Cookie and Kate.

Roasted Beet Salad with Goat Cheese & Pistachios

This roasted beet salad with greens is exactly what I’m craving right now. It’s hearty, fresh and spring-y, which is perfect as the weather turns from downright…

The post Roasted Beet Salad with Goat Cheese & Pistachios appeared first on Cookie and Kate.

roasted beet arugula salad recipe

This roasted beet salad with greens is exactly what I’m craving right now. It’s hearty, fresh and spring-y, which is perfect as the weather turns from downright arctic to patio-worthy. Cookie and I couldn’t be more excited about the warmer temperatures and sunnier days! I bet you can relate.

This salad was inspired by the beet salads at my favorite local French restaurants, Westport Café and French Market. Over the past year, I’ve really missed sipping wine in their establishments and soaking up their vibes. You should know that I’m constantly daydreaming of a French vacation.

Both restaurants offer beet salads with pistachios and goat cheese, yet they each have their own unique spin on the combination. I always order the beet salad and French fries, naturally!

roasted beet salad ingredients

This recipe incorporates my go-to method for roasting beets, which yields amazing flavor. I used arugula as the base, which contrasts nicely with the earthy flavor of the beets.

Then I added goat cheese and pistachios, plus some radish and green onion for extra freshness and some crunch. The zippy, Dijon-forward vinaigrette brings it all together. Serve this salad as a side dish or enjoy a large portion for a satisfying but light dinner.

Continue to the recipe...

The post Roasted Beet Salad with Goat Cheese & Pistachios appeared first on Cookie and Kate.

Citrus Salad

One of the best things about winter? It’s citrus season. I love having fresh oranges, grapefruit, lemons, and limes to bring a bright spot to the short, dark winter days. I tend to go a little citrus crazy at the grocery store–it all smells…

One of the best things about winter? It’s citrus season. I love having fresh oranges, grapefruit, lemons, and limes to bring a bright spot to the short, dark winter days. I tend to go a little citrus crazy at the grocery store–it all smells so good!–and then come home and think, “Wait, what was I…

The post Citrus Salad appeared first on Two Peas & Their Pod.

Pork Milanese with Lemon Parmesan Arugula.

Welcome to my new favorite dinner for 2021… pork milanese! I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite. I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever […]

The post Pork Milanese with Lemon Parmesan Arugula. appeared first on How Sweet Eats.

Welcome to my new favorite dinner for 2021… pork milanese!

pork milanese with lemon arugula greens

I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite.

I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever eaten – and we’ve all been freaking out over it! 

crispy pork in a skillet

My mom was the queen of pork chops when I was growing up. She made them once a week or every other – they were my favorite meal she made on weeknights. They were so tender and fall-apart delicious. It’s been tricky to try and master them! While this recipe isn’t anything like the one she made when I was growing up, it’s definitely delish and a great way to make wonderful pork chops for a weeknight meal.

I mean, we all get bored of chicken every now and then, right?! 

lemon arugula with parmesan

Now yes, I DO have a similar recipe that I use for chicken – my crispy parmesan chicken and arugula is easily one of the most made meals here on the site. It’s so easy, so delicious, so filling and light at the same time. I love making it when we may have had a bigger lunch or we’re just not starving for dinner. Everyone is always surprised at how flavorful it is. Love it.

crispy pork milanese in a skillet

The key to make this pork absolutely wonderful is to not overcook it. Not at all! I do it all in the skillet – not in the oven – and I highly, highly suggest you use a meat thermometer so you know when it is done! I find that it usually takes 3 to 4 minutes of pan-frying on both sides – and that’s all it needs. 

The outsides are crispy and wonderfully crunchy.

The insides are juicy and flavorful and tender. 

It’s such a good meal! 

crispy pork milanese

Much like the crispy parmesan chicken recipe I mentioned above, I like to serve this with some lemon arugula topped with parmesan. It’s such a simple salad but one that is refreshing, crisp and has a bit of a peppery bite from the arugula. It complements the pork so well too. 

pork milanese with lemon arugula

Of course my favorite part is that it comes together in about 30 minutes!

pork milanese with lemon arugula greens

It ridiculously flavorful and such a great meal to add to the new year rotation!

pork milanese with lemon arugula greens

Pork Milanese with Lemon Arugula

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Crispy Pork Milanese with Lemon Arugula

This is the best pork milanese - so tender, juicy and crispy crunchy! Serve it over lemon arugula with parmesan cheese for a lovely meal.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 boneless pork loin chops
  • kosher salt and pepper
  • 2 large eggs, lightly beaten
  • 1 cup seasoned panko bread crumbs
  • 1/3 cup freshly grated parmesan cheese
  • 3 to 4 tablespoons olive oil

lemon arugula

  • 6 to 8 cups arugula greens
  • pinch of salt
  • pinch of pepper
  • 1 to 2 lemons, juiced
  • 1 to 2 tablespoons olive oil
  • ¼ cup freshly shaved parmesan cheese

Instructions

  • Use a meat tenderizer to pound the pork chops until they are about ½ inch thick. You want them all even in thickness. Season the pork all over with salt and pepper.
  • Lightly beat the eggs in one bowl. In another bowl. Combined the bread crumbs and parmesan cheese.
  • Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Once hot, add the pork chops (you may need to do this in batches) and cook on each side for about 3 to 4 minutes, until golden brown and crispy and the internet temperature is 145 degrees F. Remove the pork and let it rest a few minutes before slicing.
  • Slice and serve over the lemon arugula!

lemon arugula

  • Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice/oil if you wish – go by your preference!
  • Add in the shaved parmesan and toss well. Serve immediately with the crispy pork.

pork milanese with lemon arugula greens

Ahh look at that crispy, crunchy topping!

The post Pork Milanese with Lemon Parmesan Arugula. appeared first on How Sweet Eats.