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  1. Heat the butter and 1 tablespoon olive oil in a large skillet over medium heat.
  2. Whisk the eggs together in a pie plate.
  3. In a second pie plate, toss together the panko, parmesan, parsley, oregano, ½ teaspoon salt and pepper.
  4. Dredge the pork through the eggs, shaking off any excess.
  5. Then dredge the pork through the breadcrumb mixture, making sure to press down to adhere.
  6. When the oil/butter mixture is hot, add the pork to the pan and cook on one side for 4 minutes.
  7. Flip and cook for an additional 4 to 5 minutes, or until golden brown and the pork registers at least 145 degrees on a meat thermometer. Let pork drain on paper towels for 1 minute.
  8. Lightly tent with foil and let sit for 3 minutes.
  9. Divide arugula, tomatoes, and parsley between two plates.
  10. In a small bowl whisk together the 1 tablespoon oil, lemon juice, and ½ teaspoon salt.
  11. Lightly drizzle the salad with vinaigrette, top with pork, and enjoy!