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1
In a medium bowl, whisk together the egg yolk, lemon juice, garlic and a generous pinch of salt. Whisking all the while, slowly drizzle the olive oil into the egg yolk until the mixture thickens and emulsifies. Make sure not to rush this! Stir in the basil, taste and add more salt if necessary, then cover and refrigerate until ready to use.
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2
Put the flour and breadcrumbs (separately) in two wide, shallow dishes and season each generously with salt and pepper. Crack the eggs into a similar dish and beat them lightly with a fork.
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3
Heat 3 tablespoons of the vegetable oil and a tablespoon of butter in a wide heavy skillet over medium-high heat. Meanwhile, season both sides of the pork cutlets with salt and pepper and dredge them -- first in the flour, shaking off any excess, then in the egg and then in the breadcrumbs, making sure they are evenly coated. When the butter starts to brown, gently add two cutlets to the pan and cook, turning halfway through and adjusting the heat if necessary, until golden brown and cooked through, about a minute and a half per side. Transfer to a plate lined with paper towels. Repeat with the remaining cutlets, adding more oil and butter to the pan if necessary. Set aside and keep warm.
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4
Cut the sandwich rolls in half and spread them generously with aioli. Top the bottom half of each sandwich with a pork cutlet, followed by a fistful of arugula and a tablespoon or so of sliced peppadew peppers. Close up the sandwiches and eat while the pork is still warm!
