Pork Medallion over Arugula
4-6 Think Pork Cutlets 
½ cup Italian Bread crumbs
½ cup Panko
¼ cup Grated Parmesan cheese
1 tbsp Fresh Lemon Juice
Large bunch of fresh Arugula
Salt/Pepper
Fresh Lemon slices
Oil/Vinegar
1/2 tbs Dijon Mustard
1/4 tbs Mayonnaise
Italian Parmesan cheese
Instructions:
Pound cutlets between two sheets of parchment paper to paper thin
Salt/Pepper both sides
Mix mustard and mayonnaise together
Drizzle a little olive oil on one side, rub it in to both sides
Rub mustard/mayonnaise mixture on both sides of medallions
Mix Bread Crumbs/Panko/Grated cheese in a plate
Dredge each cutlet into mixture, move to a plate (when done refrigerated)
Heat ¼ Oil Olive in Non Stick Frying pan over medium to mild high temp
Add Pork
medallions, do not crowed, if necessary do in batches
Cook for 2 minutes; turn over then another 2 minutes
Transfer to plate to keep warm
Arrange Arugula on a large platter
Salt and Pepper
Squeeze about 1 tbsp. fresh lemon juice
Pour Oil/Vinegar dressing over Arugula
Arrange Pork Medallions over Arugula
Garnish with lemon wedges and fresh parsley
Add Shaved fresh Parmesan cheese 
Serve with a Dry Riesling
- Can be done with Chicken cutlets as well