Prepare the pork: trim and discard any fat from the pork cutlet. Using a meat pounder (or rolling pin/heavy skillet), pound the pork to an even thickness between 1/4-1/2". Using a sharp knife, cut a short slit of about 1/2" into each side of the cutlet (refer to the step-by-step photos above if this isn't clear).
Bread the pork: set up a breading station with 3 plates. Place the flour on one plate (season with a bit of salt and pepper). Place the beaten eggs on another plate and finally, place the bread crumbs (or panko) on a 3rd plate (season with a bit of salt and pepper if unseasoned). Dredge the pork in the flour first, coating on both sides. Then coat it with the egg (both sides, letting excess drip off). Finally, coat the pork with the bread crumbs, pressing the crumbs onto the pork until it is completely and evenly covered. Place onto a wire rack. Repeat with all the pork pieces. Place the pork on the wire rack (uncovered) into the refrigerator for 1 hour. *Note: Don't skip this step as it is important to ensure that the breading will stay on the pork when fried.
Prepare the bruschetta: add the tomatoes, garlic and basil to a medium bowl. Add the olive oil, balsamic vinegar and some salt the pepper, then toss to combine. Cover with plastic wrap and set aside at room temperature.
Prepare the arugula: add the arugula to a medium bowl. In a small bowl or jar, combine the olive oil, red wine vinegar and some salt the pepper. Whisk or shake to combine well. Drizzle enough of the dressing over the arugula to moisten. Cover the bowl with plastic wrap and set aside.
Shred the mozzarella: shred the mozzarella and place into a medium bowl. Cover with plastic wrap and set aside.
Preheat the oven to 400F and have a baking sheet ready.
Fry the pork: heat enough oil in a skillet to completely cover the bottom of the skillet. Heat over medium-high heat until hot. Tip! Don't overcrowd the pan or you will have trouble browning the pork due to all the moisture. I like to do one at a time. Add the pork cutlets to the hot oil and cook until golden underneath, then flip and cook the other side. Place the cutlets onto the baking sheet.
Bake: sprinkle some mozzarella cheese across the centre of each of the pork cutlets. Place into the preheated oven and bake until the cheese is nicely melted, about 8-10 minutes.
To serve: remove from oven and serve topped with dressed arugula and bruschetta. Finish with a sprinkling of freshly grated Parmesan and a drizzle of balsamic glaze.
Notes
Note 1: You can use the thicker centre-cut boneless pork chops or the thinner "fast fry" ones. The thinner ones require less pounding, but will be smaller over-all.
Variations
Substitute the arugula and bruschetta with some warm marinara sauce and a sprinkling of Parmesan, for a Parmesan version of pork Milanese.
Skip the bruschetta and top simply with the dressed arugula and Parmesan shavings.
Serve the breaded pork Milanese simply with lemon wedges for drizzling.
Be sure to read the notes above this recipe card, for more tips on making this recipe. You'll also find step-by-step photos there, that you might find helpful.