Pound out the pork cutlets so they’re thin (which helps them both to cook quickly and tenderizes them).
Thinly slice the fennel, then place in an ice bath (keep the fennel fronds for garnish!).
Setup your breading station, with bowls for flour, eggs, and seasoned breadcrumbs.
Next, coat the dredged pork cutlet on all sides in whisked eggs.
You can let the breaded pork cutlets hang out on a wire rack until you’re ready to cook.
Pan-fry until deliciously golden brown and crispy, then sprinkle with flaky salt.
Add fresh arugula, drained fennel, Parmesan, olive oil, lemon zest, salt, and pepper in a large bowl.
Toss really well, then adjust seasoning. This can be served alongside or on top of the milanese.