Two 6-ounce thin cut bone-in center cut pork chops
1/2 cup (65 grams) breadcrumbs
1/4 cup (20 grams) pecorino locatelli cheese
Small handful of fresh flat leaf parsley, chopped
1 large egg, lightly beaten
Grape seed oil, for frying
1 cup (140 grams) grape tomatoes, cut in half
Bunch of arugula or watercress, rinsed & gently patted dry
Extra virgin olive oil, to coat the greens
Coarse sea salt, to taste
1 lemon, cut into quarters
Using a sharp knife, cut the larger part of the chop away from the bone. Save the bone, with the remaining meat attached, for a later use (watch this video for more information). You should be left with 2 cutlets, about 3.5 ounces each.
Line a counter or cutting board with waxed paper. Place the cutlets on top, and cover with another sheet of waxed paper. Using a rolling pin, or meat mallet (an empty wine bottle works, too), pound the cutlets until they’re 1/4-inch thick; set aside.
In a pie plate, combine the breadcrumbs, cheese, and parsley. Stir with a fork to mix. Dip one cutlet into the egg, making sure to coat both sides. Shake off any excess egg. Place the cutlet in the plate of breadcrumbs, and toss some breadcrumbs on top. Press to make sure the breadcrumbs cling to both sides of the cutlet. Repeat with the remaining piece of pork. Let the cutlets sit for 5 minutes.
Meanwhile, set a wire rack over a rimmed baking sheet. Heat some oil, about 1/4-inch worth, in a 12-inch skillet, over medium heat until shimmering. Add the cutlets, and cook until deep golden underneath, about 5 minutes. Turn, and cook on the other side until golden, 3 to 4 minutes more. Transfer the cooked cutlets to the wire rack to drain any excess oil.
Meanwhile, prepare the salad. Add the arugula and tomatoes to a medium bowl. Drizzle a bit of olive oil over the salad, and season with salt. Squeeze two pieces of lemon on top. Toss to coat well.
Set out two dishes. Place one piece of pork on each dish. Top each with half of the salad, and garnish with a wedge of lemon. Serve immediately.