Leftovers + Pork Milanese

I was thrilled that the ricotta gnocchi reheat so well. I was afraid to do it in the microwave or on the stove because I didn't want anything to happen to those delicate gnocchi. I opted for a low heat oven - 300 degrees F - for about an hour. Then right before serving, I set the oven on broil and sprinkled a little parm over the top. It was the perfect side dish to a breaded and pan fried boneless pork cutlet. As always, I slid the pork into a plastic bag with some mayo, salt & pepper. Let it come to room temp. Dredge in bread crumbs. Let it sit for about 15 minutes. Then heated my cast iron skillet with a olive oil and a pat of butter. Place the breaded pork into the pan and cooked until golden brown. Plate up with arugula and a wedge of lemon. Sent the extra pork milanese in the boys' lunch boxes today with some buttered pasta.