Preparation

• In a small bowl, combine the lemon, mostarda, 1/2 tsp. salt, and 1/4 tsp. pepper. Whisk in 1/3 cup of the olive oil and the extra-virgin olive oil. Set aside. Put each chop between two pieces of plastic wrap, and pound with a mallet until about 1/4 inch thick (because of the bone, it will not be of even thickness). Season both sides with salt and pepper.
• Have ready three shallow bowls large enough to hold one pork chop at a time. In one bowl, combine the flour and red pepper; in another, beat the eggs with 2 Tbs. water; and in the third, combine the panko, Parmigiano, parsley, 1 tsp. salt, and 1/2 tsp. pepper.
• Position a rack in the center of the oven and heat to 200°F. Put an oven-safe wire rack on a rimmed baking sheet and set it in the oven. Dredge each pork chop in the flour, then egg, and finally panko, lightly pressing the panko to adhere. Transfer to a plate.
• 热1/4杯的橄榄油,中高头脑t in a large nonstick skillet. Fry one chop at a time, continually basting by spooning the hot oil over the thicker side of the chop until golden brown and just cooked through, about 2-1/2 minutes per side, then transfer to the wire rack in the oven to keep warm. Repeat with the remaining chops, wiping out the pan and adding 1/4 cup oil for each.
• Serve the chops with the arugula and a drizzle of the dressing. Pass the lemon wedges, flaky salt, and any extra dressing at the table.