Pork Cutlets with Roasted Tomatoes
A nice change from veal and chicken,topped with
A delicious arugula and tomato salad with a sherry vinegar
2 boneless pork chops,sliced in halve and pounded thin.
(You will have 4 pieces)
½ cup milk
1 cup of seasoned flour
Salt and pepper
1 bag baby arugula
1 pt cherry tomatoes (halved)
2 shallots,sliced thin
½ cup sherry vinegar
¼ cup maple vinegar
2 Tbls orange juice
Begin by roasting cherry tomatoes and shallots on a baking sheet.
Drizzle the cherry tomatoes and shallots with olive oil and salt and pepper.
Roast for 20 minutes at 350 degrees.
(Prepare while the tomatoes are roasting and cutlets are sauteeing).
Place sherry vinegar,and maple vinegar,orange juice and sugar in a small sauce pan.
Reduce until syrupy,about 10-15 minutes.
Prepare the pork cutlets
Mix egg and milk together in one bowl.
Seasoned flour in another bowl.
Panko crumbs in another bowl.
Dip the pork cutlets into the flour,then the milk and egg mixture.
And then the bread crumbs,pressing to adhere.
Saute the cutlets in preheated olive oil until golden brown.
Place the cutlets on a paper towel to drain. And keep warm while assembling the salad.
Lightly dress your arugula,tomatoes and shallots with a plain vinaigrette.
Place a handful of the salad on each cutlet
Drizzle with the sherry reduction and season with salt and pepper then serve with chards
of manchego cheese or parmigiano reggiano