Milanese-Style Pork Cutlets with Arugula Salad and Lemon-Caper Orzo

Slice the pork loin into 4 equal pieces (about 4 oz each). Place each piece between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or heavy skillet.

Set up a breading station with three shallow dishes: add 1/2 cup flour to the first dish; beat 2 eggs in the second dish; combine 1 1/2 cups panko breadcrumbs with 1/4 cup grated Parmesan cheese in the third dish.

Season the pounded pork cutlets on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Dredge each cutlet in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly in the panko-Parmesan mixture, pressing gently to adhere. Place breaded cutlets on a plate and refrigerate for 10 minutes to help the coating set.

Meanwhile, bring a medium pot of salted water to a boil. Add 1 1/2 cups orzo and cook according to package directions until al dente (usually 8-9 minutes).

While the orzo cooks, mince 3 garlic cloves and zest 1 lemon. Cut the zested lemon in half for juicing. Cut the second lemon into wedges for serving.

Drain the orzo and return it to the pot. Add 2 tablespoons olive oil, the juice of 1/2 lemon, 2 tablespoons capers (drained), minced garlic, and lemon zest. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir to combine and keep warm.

Thinly slice 1/2 small red onion. Halve 1 cup cherry tomatoes.

In a large skillet, heat 1/3 cup vegetable oil over medium-high heat until shimmering.

Carefully add the breaded pork cutlets to the hot oil (work in batches if necessary to avoid crowding). Cook until golden brown and crisp, about 3-4 minutes per side. Transfer to a paper towel-lined plate and sprinkle lightly with salt while hot.

In a large bowl, whisk together the juice of the remaining 1/2 lemon, 3 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add 6 cups arugula, sliced red onion, and halved cherry tomatoes. Toss gently to coat.

Divide the lemon-caper orzo among 4 plates. Place a pork cutlet alongside the orzo and top with a portion of the arugula salad. Serve with lemon wedges on the side.