Pound each pork chop flat until they are a half inch thick or less. Season each side of the pork chop well with salt and pepper.  Dredge the pork chop in flour, ensuring both sides are coated. Then, dip both sides of the pork chop into the whisked eggs. Next, coat the pork chop with breadcrumbs. Fry the pork chop on both sides until cooked. Top with a generous drizzle of fresh lemon juice. Serve with a heaping spoonful of light dressed arugula on top. We dress our arugula with lemon, salt and olive oil. Enjoy!