ROTW, Week 12: Schnitzel with Mushroom and Arugula Noodles

A tasty meal that actually doesn't involve quite as much crazy prep as the rest of my recipes.  Granted this is not the first time I've made schnitzel, but the pasta is new, and I thought I'd share both recipes.

Pork Schnitzel with Mushroom and Arugula Noodles

for the schnitzel
4 thin cut pork chops, pounded very thin (to 1/8" thickness is preferable.)
1 egg, beaten
1 cup panko breadcrumbs
1/2 cup flour
Pinch each salt and pepper
3 tbsp butter

for the noodles
2 cups ish egg noodles
1 cup chopped mushrooms
large handful of arugula
2 cloves garlic, minced
1/3 cup white wine
4 tbsp chevre
salt and pepper to taste

To make the schnitzel:  Coat the chops by first dredging them in flour with salt and pepper, then in egg, then finally with the breadcrumbs.  Melt butter in a frying pan and cook the chops over high heat.  Try not to burn the breadcrumbs as much as I did above.  The thin chops will cook in the same amount of time it takes to brown the crust, about 2 minutes each side.  When the chops are cooked, set aside on a plate covered with paper towel to drain, and keep warm while you make the pasta.

Boil water for the egg noodles and cook according to directions on package (7-9 minutes).  In your schnitzel pan, add garlic and mushrooms and cook over medium high heat until the mushrooms have started to brown nicely. If you happen to be making the noodles on their own, or the butter was completely absorbed in cooking the schnitzel, melt about 1tbsp butter for the garlic and mushrooms.  Once the mushrooms are browned, add the white wine and goats cheese, stirring to incorporate the cheese as it melts.  Add the arugula and allow it to wilt, then toss with the cooked egg noodles.

Serve together nice and hot.

*camera battery found!  My life can now return to its normal level of documentation.*