PORK MILANESE

1 (1 to 1 1/2) lb pork tenderloin, cut crosswise into 4 pieces

1 tbsp fresh lemon juice + lemon wedges for serving

Kosher salt and pepper

1 large egg + 1 large egg white

1/4 cup all-purpose flour

1 cup panko 

6 tbsp olive oil, divided

2 tbsp unsalted butter, divided

1 tbsp red wine vinegar

1 small shallot, thinly sliced

1 pint grape or cherry tomatoes, halved

2 cups baby arugula

1/4 cup small basil leaves

Wrap a meat mallet or heavy can in plastic wrap. Working with one piece at a time, pound pork in sliding motion, from center outward, until evenly 1/4-inch thick. Rub surface with lemon juice, then season with 1/2 teaspoon each of salt and pepper.

In a shallow bowl, beat egg and egg white together. Place flour and panko in separate shallow bowls. Working with one piece at a time, coat pork in flour, then egg, then panko, pressing gently to help crumbs adhere.

Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet on medium heat. Add 2 pork cutlets and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer pork to plates and repeat with 2 tablespoons oil, remaining butter and pork.

In a medium bowl, whisk together vinegar, remaining oil and 1/2 teaspoon each of salt and pepper. Stir in shallot, thin toss with tomatoes. Fold in arugula and basil. Serve spooned over the pork with lemon wedges.

Yield: 4 servings

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