Prep your chops by trimming off any excess fat and butterflying them, being very careful to not cut yourself. Pound them out until they are about 1/4” thick. I like to pound them between two pieces of parchment or in a large plastic bag.

Salt your cutlets, dust in flour, dip in your egg and then bread with the panko. Be sure to press that panko on to get a really good coating.

Pan fry your cutlets in a bit of olive oil over medium-high heat. You want them fully cooked through and golden brown. Usually takes about 4-5 minutes for the first side and 2-3 mins for the second, but keep an eye on them.

Once they are fully cooked, place them on a tray with a rack and top with some flakey salt. I like to keep them in a warm oven, around 200° – 250°F, while I fry up the other batches.

When you’re ready to serve, toss your arugula, onion and citrus with some olive oil, salt and pepper. Get your pork cutlet plated and then top with a generous handful (or two) of your salad and eat up.