2tbspfresh chopped or torn basil(can use parsley instead of basil)
arugula dressed lightly with vinaigrette, lemon wedges **Both are optional
Lightly pound the pork cutlets with a meat tenderizer or meat mallet until they are about ⅓ inch thick.
On a plate combine the breading ingredients - panko, parmesan, garlic, dried basil, dried oregano, lemon zest and salt.On a second plate spoon out 3 tablespoons of dijon mustard.Place the pork cutlets on a third plate.Tip- also grab a baking sheet to place the pork on once it is breaded.
Rub or brush a pork cutlet on all sides with the dijon mustard, place it in the breading mixture and press the panko on all sides. Give it a very light shake and then place on the baking sheet or clean plate.Repeat with all the pork cutlets.
In a skillet over medium heat add the olive oil. Once it is hot add the pork cutlets and cook about 2 minutes per side. you want the pork to have an internal temp of 140-145 degrees. Set the pork aside to rest.
Wipe out the skillet with a paper towel then place back over medium heat. Add the butter and olive oil.
Add in the tomatoes and garlic, saute for 1 minute. Sprinkle in the basil and lemon zest, saute for another 30 seconds. Remove from the heat.
Serve the Pork Milanese topped with the tomato garlic mixture. Place the pork on a bed of arugula that is lightly dressed with your favorite vinaigrette.