Place the cannellini beans, chicken broth and cumin into a medium sauce pan. Bring to a simmer over medium high heat. When the mixture comes to a simmer, begin to mash the beans with a potato masher or a fork. Continue to simmer the mixture, mashing and stirring occasionally, until it has thickened slightly, about 5 minutes. Using a rubber spatula, fold in the piquillo peppers, 2 tablespoons olive oil, parsley and 1/2 teaspoon salt. Set aside. The mixture will continue to thicken as it sits.
In a shallow bowl or pie plate, mix together the panko, cheese, lemon zest and 1/4 teaspoon salt. In a separate shallow bowl whisk the eggs. Place the flour and 1/4 teaspoon salt in another separate bowl. Season the chops on both sides with 3/4 teaspoon salt. Dredge each chop in the flour, then egg, followed by the Parmesan mixture. Be sure to press the cheese mixture on the chops to coat well. Continue until all chops are coated.
Preheat a large skillet over medium high heat. Add enough olive oil to coat the bottom of the pan and warm for another minute. Carefully add the chops to the pan, cooking in batches if needed. Be sure to not crowd the pan. Cook each pork chop for about 3 minutes per side or until golden brown and crispy. Remove from the pan and drain on paper towel. Continue with the remaining pork if needed.
In a medium bowl, toss together the arugula, lemon juice, 1 teaspoon olive oil and remaining 1/4 teaspoon of salt.
To serve, spoon a bit of the mashed white beans in a circle on the plate. Crisscross 2 parmesan chops on top of the puree. Top with a handful of the salad.