Pork Cutlet Sandwich With Basil Aioli

• 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

1. Make the aioli by combining the mayonnaise with garlic and chopped basil; set aside.
2. Season cutlets generously with salt and pepper.
3. 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.
4. 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.

mayonnaise, garlic, basil, pork, kosher salt, vegetable oil, butter, buns, baby arugula, peppadew pepper

Taken from www.food.com/recipe/pork-cutlet-sandwich-with-basil-aioli-460185 (may not work)