Shortbread-Crusted Pork Milanese

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Arugula and Vinaigrette:

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar 

2 tablespoons finely minced shallots 

1/2 teaspoon chopped fresh oregano 

1 clove garlic, grated 

3 tablespoons extra-virgin olive oil 

3 cups arugula 

Kosher salt and freshly ground black pepper

Pork:

1/2 cup panko breadcrumbs

1/2 cup grated Parmigiano-Reggiano

1/2 teaspoon chopped fresh oregano 

8 Trefoil® or Shortbread cookies

2 large eggs, beaten 

1 cup all-purpose flour 

2 bone-in pork cutlets, pounded to 1/4 inch thick

Kosher salt and freshly ground black pepper

1/2 cup clarified butter or canola oil

2 sprigs fresh thyme 

1 sprig fresh sage