Mix crumbs and parmesan in a shallow bowl. Place egg in another shallow bowl and finally flour in another. Season the flour liberally with salt and pepper.

Dredge the cutlets in the flour, shaking off excess flour before dipping in the egg and then the panko mixture.

Heat oil in a large skillet over medium-high high. Place breaded pork in skillet and cook until browned. Flip over and brown the other side. This should take about 5 minutes.

Set aside.

Meanwhile, prepare fettuccine as per package instructions (be sure to salt the cooking water well).Reserve ½ C cooking water just prior to draining.

Return pasta back to pot after straining over low heat. Add lemon zest, juice, black pepper and butter. Stir in arugula to wilt. If mixture seems too dry, stir in small amounts of reserved cooking water. Once arugula is slightly wilted, stir in parmesan cheese.

Slice pork cutlets and serve over pasta.

Serve with additional parmesan cheese if desired.