Milanese

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

Stovetop: Heat oil in a cast-iron skillet or heavy bottomed sauté pan over medium heat 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.

Air Fryer: Preheat to 400°F. Cook cutlets, 10-12 minutes for chicken, 8-10 minutes for pork, turning halfway through cooking, until cooked through.**

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.

For Garlic Knots: (Ready to eat. Heating instructions follow, if desired.) Wrap garlic knots in foil and place in 350°F oven for 5-10 minutes until warmed through.

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