Milanese

• ¼ c vegetable oil
• 4 Rosemary Garlic Chicken or Pork Cutlets
• 1 bag The Fresh Market Italian Restaurant Blend Salad Mix
• 1/2 pt grape tomatoes, cut in half
• ½ c shaved Parmesan
• Kosher salt and freshly cracked black pepper
• Lemon wedges and olive oil
• Demi Baguette or Chocolate Chip Brownies

Heat oil in a cast-iron skillet or heavy bottomed sauté pan over medium until hot, 2-3 minutes. Carefully add the cutlets and pan-fry on both sides until golden brown, 4-5 minutes per side, until cooked through.** Cook the cutlets in batches if necessary, adding more oil as needed, so as not to crowd the pan. Remove to a paper towel-lined plate.

Once cutlets are cooked, add salad mix to a large bowl and add grape tomatoes and Parmesan. Season salad with salt and pepper to taste, then dress with lemon juice* and olive oil*, or with your favorite dressing.*

To Serve: Divide cutlets onto 4 plates and serve alongside salad and bread or dessert.

For Demi Baguette: (Ready to eat. Heating instructions follow, if desired.) Place in 350°F oven directly on rack and heat for 5 minutes until bread is warmed through. For softer bread, sprinkle with a small amount of water and wrap in foil before placing in oven.

**Ensure internal temperature of pork is 145°F and chicken is 165°F.