4 Tablespoons grape seed oil (you need grape seed or vegetable-olive will burn too easily
1 large bag of arugula or spinach (or a combination)
1 large lemon
2 Tablespoons olive oil
2 Tablespoon Parmesan cheese (shredded or shaved)
You will need 3 shallow bowls or pie plates. In one bowl, beat the eggs with a tablespoon of water. In the second bowl, pour in the flour and seasons with salt and pepper. In the third bowl, pour in the panko bread breadcrumbs and season with Italian seasoning.
Season cutlets with salt and pepper. Dip each piece into the flour then the egg and then the breadcrumbs. Place each breaded cutlet on a plate and set aside.
In a large skillet heat the oil over medium-high heat. Once the oil begins to shimmer please 2-4 pieces of pork, depending on how large your skillet is (do not over crowd the pan or the pork will not brown). Fry for 4-5 minutes per side. Once cooked though, set on a paper towel lined plate and sprinkle with a little salt.
While the pork is resting, prepare the salad. In a large salad bowl toss the arugula with oil, the juice of one lemon and the Parmesan cheese.
Place the pork on plates and top with salad and a wedge of lemon.