Pork Cutlet Sandwich With Basil Aioli - cooking recipe

Ingredients

1/4 cup mayonnaise
1 garlic clove, minced
4 large basil leaves, finely chopped
1 lb pork cutlet (4 pieces)
kosher salt & freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon butter
4 sandwich buns
1 1/2 cups baby arugula
1/4 cup Peppadew pepper, sliced thin

Preparation

Make the aioli by combining the mayonnaise with garlic and chopped basil; set aside.
Season cutlets generously with salt and pepper.
Heat a large skillet over medium high heat and add 2 tablespoons oil and 1 tablespoon butter; fry cutlets, in batches, adding more oil and butter as necessary, until golden brown and cooked through, about 1 1/2 to 2 minutes per side.
Cut rolls in half, spread with aioli, top each bottom with a cutlet, a small handful of arugula and some peppadew slices; cover and serve.