Saturday's Chef on a Shoestring

Thought that we might enjoy this.  Haven't tried it yet.  Will update when/if we do!

Pork Milanese with Tomato Arugula Salad 

INGREDIENTS: Pork Milanese 
1 cup bread crumbs 
1/2 cup finely grated Parmesan cheese 
2 large eggs 
1-1/2 pounds boneless pork tenderloin, cut into 4 pieces and thinly pounded to 1/3 inch-thickness 
1/4 cup plus 3 tablespoons olive oil 
4 lemon wedges 
Salt and freshly ground black pepper 

INGREDIENTS: Arugula Tomato Salad 
1 cup wild arugula 
1 shallot, minced 
2 tablespoons chives, snipped 
1 tablespoon extra virgin olive oil 
1 tablespoon balsamic vinegar 
1 cup mixed heirloom cherry tomatoes, halved 
Salt and pepper to taste 

METHOD: For Pork 

Preheat oven to 200 degrees F. 

Place the bread crumbs into a large shallow bowl and stir in the cheese. 

In a separate large shallow bowl, lightly beat the eggs. 

Sprinkle each piece of pork generously with salt and pepper. 

Dip the pork, one piece at a time in the egg, allowing the excess to drip off. Then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet. 

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. 

Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. 

Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork. 

METHOD: For Arugula Salad 

Mix the tomatoes, shallots and chives together in a medium bowl. Add the olive oil and balsamic vinegar, salt and pepper to taste. 

Allow to marinate for 30 minutes at room temperature. Toss with arugula. 

To plate, place the pork in the middle of the plate and place the arugula salad halfway on the pork, off centered. Garnish with lemon wedges.