Instructions

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For the Pork Chop:

1. Place one serving of pork chop between two sheets of plastic wrap and pound with a meat pounder or rolling pin until it is twice the size.

2. Mix the eggs with the milk and beat well.

3. Place the breadcrumbs and Panko in a shallow tray. Combine and season well.

4. Place the flour in another tray and season well.

5. Dip the pork chop in the flour, then in the egg, then in the breadcrumbs.

6. Then repeat by dipping the pork chop in the eggs and breadcrumbs. This gives a much crunchier coating.

7. Place the chop on a tray lined with parchment paper and place in the fridge for 10 minutes for the coating to set.

8. Repeat with the second pork chop.

9. When ready to cook, add a thin layer of cooking oil to a skillet and bring up to medium heat. Fry the pork chops for two minutes on each side.

10. Put pork chops in a low oven (about 300 degrees Fahrenheit until warmed through) to make sure they cook sufficiently.

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For the Garlic Mayonnaise:

1. Using an immersion blender, place the garlic, cooking oil, 1 teaspoon mustard, white wine vinegar, salt and pepper in a narrow container.

2. Blend until a thick mayonnaise.

3. Store in an airtight container until ready.

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To Make the Sandwich:

1. Cut each bread bun in half and toast to your preference.

2. For the first bread bun, spread the surface of the bottom half of the bread with mustard.

3. Place the pork chop on top of the mustard.

4. Place arugula leaves on top of the pork chop.

5. Drizzle with the garlic mayonnaise.

6. Top with the remaining piece of bread.

7. Repeat for the second bread bun with the second pork chop.

8. Serve.

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