part0061

In a food processor, blend the bread to break into small pieces and then process for at least 1 min to form small breadcrumbs. In a large bowl, mix the breadcrumbs, pecorino or Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Place the flour and eggs in separate shallow baking dishes. Using a meat mallet or rolling pin, pound the pork into an even ½ inch thickness, making sure to pound meat around bone. Season with salt and black pepper. Dip the cutlets, into flour, shaking off any excess, then dip into egg and then breadcrumbs. Press the breadcrumbs firmly onto the pork. In each non-stick skillet, melt 2/3-ounce butter with 1 tablespoon oil over medium heat. Add 2 pork cutlets to each pan and cook for 3 minutes until golden. Turn over and melt 1/3 oz butter with 1/2 tablespoons oil around pork in each pan. Cook for 3 minutes until golden on the bottom and just cooked through. Briefly transfer the pork to a plate lined with kitchen paper to absorb excess oil and butter.

During this time, in a large pot, add potatoes, and 1 teaspoon salt. Add enough cold water to cover potatoes by 1 inch. Let it boil over high heat, reduce to a simmer and cook for 20 minutes until potatoes are just tender. Drain potatoes. Set aside for 5 minutes. Slice potatoes crossways. To make lemon beurre blanc, in a small saucepan, bring the wine and shallot to a boil over medium-high heat. Reduce its heat to medium and simmer for 5 minutes until the liquid is reduced to about 1 tablespoon. Reduce the heat to low. Add the lemon zest and lemon juice. Mix in the butter, piece by piece, until emulsified. Mix in 2 teaspoons hot water to thin the sauce. Season with black pepper, salt, and lemon juice. Make a base layer of sliced potatoes on each of 4 warmed serving plates. Drizzle the lemon beurre blanc around potatoes and scatter rocket/arugula leaves over the potatoes. Carve the pork and place on top of potatoes. Serve warm.