Lemony Buttered Noodles
1 pound egg noodles
4 tablespoons butter, unsalted
2 tablespoons olive oil
¼ cup fresh Italian parsley, finely chopped
¼ cup fresh chives, cut into small pieces
1 tablespoon lemon zest
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Fill a large pot with water and bring to a boil. Add 2 tablespoons kosher salt, and then add the egg noodles. Cook according to the directions on the package, until al dente, about 8 to 9 minutes. Drain into a colander.
Return pasta to the pot and immediately add the butter, parsley, chives, lemon zest, salt and pepper.
Return pot to stove and cook over low heat, stirring gently until the ingredients are well incorporated and the pasta is hot and evenly coated, about 2 minutes.
Transfer immediately to a serving platter, top with warm Pork Milanese cutlets and enjoy.
To store: Leftovers may be refrigerated and reheated for up to 4 days.