pork milanese with ricotta dumplings... 35 minutes

the goods:

dumplings:
1 and 1/2 cups whole-milk ricotta
1/3 cup grated pecorino cheese, plus more for serving
1 large egg yolk
1 and 1/2 teaspoons grated lemon zest
1 cup plus 2 tablespoons all-purpose flour, plus more for work surface
3 tablespoons unsalted butter

pork:
1 small garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 cup all-purpose flour
1 and 1/2 pounds pork cutlets (1/4 inch thick)
2 tablespoons vegetable oil, plus more if needed
4 cups spring salad mix



In a large bowl, mix together ricotta, cheese, egg yolk, lemon zest, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead until dough comes together (do not overwork dough).



Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.



Drop pieces into boiling water. Cook until they plump up and float to the surface, 2 minutes. Drain dumplings and shake off excess water. In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add dumplings and cook, undisturbed, until golden on one side, 6 minutes.



Meanwhile, in a small bowl, whisk together garlic, lemon juice, and olive oil and season with salt and pepper; set dressing aside. Place flour in a small bowl Season pork with salt and pepper and dredge in flour, shaking off excess. In a large skillet, heat vegetable oil over medium high. When oil is hot, add cutlets; cook until cutlets are golden on the bottom, 3 minutes. Flip and cook until cooked through, 3 minutes.



Add 1 tablespoon butter to skillet containing dumplings and toss to coat. Transfer to a serving bowl and top with cheese. In a large bowl toss spring salad mix with dressing, then top cutlets with salad. Serve with dumplings.