Dinner with the in-laws

My in-laws are in town and I used them as guinea pigs for new recipes. Thank goodness we had a happy ending.

Pork Milanese with Arugula Salad (from EveryDay Food magazine)

1 small garlic clove, minced
2 TBSP fresh lemon juice
2 TBSP extra virgin olive oil
coarse salt and ground pepper
1 C all-purpose flour
1 1/2 lbs pork cutlets (1/4 inch thick)
2 TBSP vegetable oil, plus more if needed
3 C baby arugula
1 head radicchio or endive, or a combination, thinly sliced
1/3 C red onion, thinly sliced

1. In a small bowl, whisk together garlic, lemon juice, olive oil, salt and pepper. Set dressing aside. Place flour in a small bowl (I used a glass pie dish). Season pork with salt and pepper and dredge in flour, shaking off excess.

2. In a large skillet, heat vegetable oil over medium high heat. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not crowd cutlets). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to large platter.

3. In a large bowl, toss arugula, radicchio and onion with dressing. The top cutlets with salad.

I served this with pan fried gnocchi:

Prepare one package of store-bought gnocchi as directed. Drain well. Melt 2 TBSP butter in a skillet. When it is sizzling, add gnocchi in one layer. Cook over medium heat, undisturbed, until the bottom of the gnocchi are golden brown. You can toss the gnocchi with some cheese if you desire.

This was a really delicious meal and also pretty to look at. The bitter greens with the simple lemon dressing went perfectly with the pork and the gnocchi were a lovely anchor. I will certainly be making this again.