For Pork:

1. Set three shallow bowls on the countertop. Put the flour in the first bowl, the beaten eggs with the milk in the second, and stir together the panko or instant potato buds and the grated Parmesan cheese with the black pepper and dried oregano.
2. Dip each cutlet first in the flour, then the egg wash and finally in the panko. When the cutlets are coated refrigerate for 30 minutes.
3. Heat a large frying pan with enough vegetable oil for frying, about ¼ inch. Heat over medium-high heat until the oil starts to shimmer.
4. Add the cutlets; though do not overcrowd the pan. Cook until golden brown then gently flip and finish cooking. This will take about 1 – 2 minutes per side, depending on the thickness of the cutlet, or until the juices run clear.
5. Place the cooked cutlets on paper towels to drain and while you finish cooking the rest of the cutlets.

For the Broccoli Rabe:

1. Heat a frying pan with the olive oil. Add the garlic and allow the garlic to become fragrant. Carefully place the broccoli rabe in the pan with the red pepper flakes and salt. Add the water and partially cover. Cook about 10 – 15 minutes until the broccoli rabe is tender. Cut into smaller bite size pieces before serving.
2. Serve with a drizzle of olive oil and grated Parmesan cheese.

Fresh Vine Ripe Tomato Salad:

1. Slice the tomatoes and arrange in a serving dish; drizzle with the olive oil and add the salt, pepper, lemon juice and grated Parmesan cheese.