Pork Milanese with Mashed Potatoes & Arugula

Serves 4

Tools

• Wax paper or saran wrap
• Mallet

Ingredients

Pork Cutlets

• 4, 1/2 inch boneless pork cutlets
• 1/2 cup flour 
• 2 eggs
• 1/2 cup Italian seasoned bread crumbs (I use Progresso brand)
• 1 lemon, half juiced, other reserved and quartered for garnish
• splash of milk
• Canola Oil
• Salt and pepper

Mashed Potatoes

• 4 medium sized peeled and quartered russet potatoes
• 1/2 tsp Garlic powder
• 4 handfuls washed Arugula
• 3 Tbsp Olive oil
• 1/3 cup milk
• 4 Tbsp salted butter

Arugula Salad

• 4 handfuls washed arugula
• Half the juice of a lemon
• 3 Tbsp olive oil
• Salt & pepper to taste

Directions

Pork Cutlets

1.  In three shallow bowls, separate the flour, bread crumbs and eggs.
2. Add a dash of salt & pepper to the flour. Whisk in a dash of milk to the eggs. Set to the side
3. On a cutting board or hard surface, working one by one, place the cutlet between two pieces of wax paper or saran wrap. Pound the meat with a mallet, moving clockwise and from the center to the edges, until it is approximately 1/4 inches thick
4.  Dredge each cutlet in the flour mixture, followed by egg, and lastly breadcrumbs.  Place on a plate in a single layer. Do not layer them 
5.  Heat a large, high-sided sauté pan with about 1/4 inch of canola oil on medium heat until oil is crackling but not smoking
6. Place breaded cutlets in oil, working in small batches to ensure cutlets aren't crowded
7. Cook for 3 minutes each side or until golden brown
8. Remove cutlets and place on a papertowel lined plate

Mashed Potatoes

1. Fill a stock pot three quarters with water 
2. Bring to a boil
3. Add quartered potatoes
4. In a separate small pot, add butter and milk and cook on low heat.  Combine ingredients until hot but not bubbling
5. Cook potatoes until tender, approx. 15-20 minutes.  A fork should easily slide in and out of the potatoes
6. Drain Potatoes
7. Using a KitchenAid or hand mixer, beat the hot, drained potatoes on a medium to high setting for 60 seconds
8. Slowly add the hot butter/milk combination until it is the consistency you prefer, mixing on low each time you add 
9. Add salt & pepper and garlic powder adjusting seasonings to your taste

Arugula Salad

1. Place arugula in a medium sized bowl.
2. In a another small bowl, whisk together half the juice of lemon, 3 Tbsp of olive oil, and quarter tsp of both salt and pepper until emulsified
3. When ready to serve mix the dressing with the greens

Plate

1. Spoon the mashed potatoes on the center of each dinner plate
2. Lay the pork cutlet on top
3. Add a handful of the dressed arugula
4. Finish with lemon wedge