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Ingredients
  • 1 tablespoon plus 1 cup olive oil
  • ½ teaspoon grated lemon zest plus 2 teaspoons juice plus lemon wedges for serving
  • Salt and pepper
  • 1 (12- to 16-ounce) pork tenderloin, trimmed
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 cup panko bread crumbs
  • ¼ cup grated Parmesan cheese, plus 1 ounce shaved with vegetable peeler
  • 2 tablespoons chopped fresh parsley
  • 4 ounces (4 cups) baby arugula
Steps
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