Fried Pork Cutlet with tomatoes, arugula, and burrata

INGREDIENTS

4 TVF boneless pork chops, butterflied and pounded to 1/8 inch with a meat mallet

1 TVF egg lightly scrambled

1/2  cup flour

1/2 cup italian seasoned bread crumbs

salt/pepper

2 balls buratta or fresh mozarella

2 cups arugula

1 pint grape tomatoes

olive oil

balsamic vinegar/glaze (optional)

DIRECTIONS

1.  Dredge pounded pork cutlets in flour, then egg, then breadcrumbs, making sure that breadcrumbs adhere to cutlet
2. Heat a few tablespoons of olive oil in heavy skillet and add pint of tomatoes.  Salt generously. Cook stirring frequently until most of the tomatoes have ruptured and juice begins to thicken.
3. In a separate pan, heat 3-4 tbsp olive oil and fry pork cutlets (you will probably have to do this in two batches).  Flip once.  This will probably take 3-5 min per side.
4. Remove pork cutlets and top with a handful of arugula, tomatoes, and a torn half of ball of buratta or a few slices of fresh mozarella.  
5. Top this with a drizzle of good olive oil, balsamic vinegar, and salt/pepper.  
6. This can also be assembled on a hoagie bun or ciabatta for a sandwich.