Week 1, day 4.
Maybe this recipe doesn't really go together-- Italian-ish breaded pork cutlets with super spicy asian noodles-- but, what the heck. The pork cutlets with panko crumbs are almost like crunchy chow mein bits on top of the udon noodles, which have great flavor from being boiled in chicken stock. The recipe is so fast and simple I only have a couple of notes-- use a green jalapeno, de-seeded, to tone down the spice, and use sliced button mushrooms since they'll keep longer in the fridge.
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