Directions

1. Preheat oven to 200°F. Set a wire rack on a large rimmed baking sheet; set aside. Season pork chops evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
2. Place flour in a large, shallow bowl. Place eggs in a second large, shallow bowl. Stir together breadcrumbs, cheese, Italian seasoning, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a third large, shallow bowl.
3. Working in batches, dredge chops in flour, shaking to remove excess; dip in egg, letting excess drip off. Dredge in breadcrumb mixture, patting to adhere. Transfer coated chops to a parchment paper–lined work surface or baking sheet.
4. Pour canola oil into a large skillet to a depth of about 1/4 inch; heat over medium-high until shimmering. Working in batches, cook chops until golden brown and a thermometer inserted near, but not touching, the bone registers 140°F, 2 to 3 minutes per side. Place chops on prepared wire rack on baking sheet, and sprinkle with salt to taste; transfer to preheated oven to keep warm while frying remaining chops.
5. Combine arugula and Parmesan in a medium bowl. Sprinkle with salt and pepper, and drizzle with olive oil and vinegar; toss to combine. Serve salad with pork chops.