Parmesan-Crusted Schnitzel with Arugula Salad
For the schnitzel: Pound the pork flat, and season with salt and pepper to taste.
In a bowl, stir the Parmesan and breadcrumbs together.
Heat the clarified butter in two large skillets.
Place the flour in a bowl. Beat the eggs in another bowl. Coat the schnitzel in the flour, followed by the egg. Coat in the breadcrumb mixture. Cook in the butter until golden brown on both sides.
For the salad: Rinse the arugula and spin dry. Rinse the basil, shake dry, pluck leaves and coarsley chop. Rinse and halve the tomatoes. In a bowl, toss the arugula with the basil and tomatoes. In another bowl, whisk the vinegar with the oil, and season with salt and pepper to taste.
For serving: Serve the schnitzel with the salad. Serve with chips if desired.