Pork Milanese

1. Using a meat tenderizer (or a small heavy-bottomed sauce pan), pound the pork chops until they are each about 1/3-inch thick.
2. To coat the pork: Combine the flour with salt and pepper in a medium-sized bowl. Place the beaten eggs in a second medium-sized bowl. In the third and last medium-sized bowl, combine the bread crumbs with the grated Parmesan cheese, dried oregano, and dried basil.
3. Dip the pork into the flour, shaking off any excess. Then place it into the eggs and lastly, the breadcrumb mixture to coat. Repeat with all pork chops.
4. Heat the olive oil in a large skillet on medium heat. Cook each pork chop for about 3 to 5 minutes on each side, or until golden brown.
5. Remove the pork from the oil, and drain on paper towels before serving.
6. Arrange the arugula and cherry tomatoes on a large serving platter. Squeeze half of the lemon over top.
7. Plate the pork over top the arugula and cherry tomatoes and squeeze the remaining half of the lemon over the pork chops for a little extra flavoring. Optional: Serve with lemon wedges and shaved Parmesan cheese for an additional garnish.