Whether brainstorming new menu ideas, tasting dishes, or enjoying wine in various corners of the world, working with Chef Marc has always felt like an opportunity to break bread and celebrate life through food.

Recently, Chef Marc has been experimenting with this season’s flavors in his new culinary space above the bustling sidewalks of Tribeca. Inspired by The Mascot, he’s created a dish not to be missed—Pan-Fried Pork Cutlet with White Bean Puttanesca—that encapsulates his signature approach to food: bold, balanced, and deeply flavorful.

According to Marc, recipe development is a dynamic, collaborative process. “Designing a menu,” he shares, “is about harmony. I like to let the wine take the lead, guiding me to craft a meal that complements rather than overpowers its flavors. Balance is key; you want the food and wine to enhance each other without one overwhelming the other.”

One of the core values we share with Chef Marc is the belief in creating meaningful moments around the table. For him, the magic of food and wine is in their ability to engage all the senses, crafting a dining experience that feels good, both physically and emotionally. As Marc puts it, “The beauty of being a chef is that we get to shape not only the flavors on the plate but also the experience as a whole. Good food paired with good wine—those are the moments that stay with you.”

And when it comes to wine, Chef Marc holds to a personal philosophy that resonates with us: “Life’s too short to drink uninspiring wine. I want every sip to be a celebration.” A sentiment we share. After all, what’s better than savoring a thoughtfully prepared meal with an equally remarkable wine? That’s what elevates an ordinary dinner into an unforgettable occasion.

Chef Marc’s recipe is shared with you below.

Pan-Fried Pork Cutlet with White Bean Puttanesca

Serves 4 Ingredients

For the Puttanesca:

2–3 tbsp capers, drained

2 heads escarole, chopped into 1-inch pieces

2 (14 oz) cans white beans, rinsed and drained

3 anchovy filets

3 cloves garlic, thinly sliced

1 medium yellow onion

diced 15–20 cherry tomatoes halved

½ cup Kalamata olives halved

1 tbsp dried oregano

2 tbsp olive oil

For the Pork Cutlet:

1 cup flour

1–2 eggs, whisked 4

(7 oz) boneless center-cut pork chops

Canola oil (for frying)

1 tbsp Burlap & Barrel Surf & Turf Seasoning (or dried oregano)

1 cup panko breadcrumbs

Salt and pepper, to taste

Flat-leaf parsley, for garnish

Method

White Bean & Escarole Puttanesca: Heat olive oil in a medium pan over medium-high heat. Sauté onion until translucent. Add garlic and anchovies, cooking until fragrant. Stir in tomatoes, oregano, capers, and olives. Cook for 2–3 minutes to soften tomatoes. Add white beans, reduce heat to medium, and cook until warmed through (3–4 minutes). Stir in escarole and cook until wilted. Remove from heat and set aside.

Pan-Fried Pork Cutlet: Prepare three bowls for breading: Bowl 1: Flour Bowl 2: Whisked eggs Bowl 3: Panko, Surf & Turf seasoning (or oregano), salt, and pepper. Heat canola oil in a sauté pan over medium heat, just enough to cover the bottom. Season pork chops with salt and pepper. Coat each chop in flour, then egg, and finally seasoned panko. Fry pork chops until golden brown on both sides, flipping as needed, and cook to desired doneness.

Serve pork chops atop the white bean puttanesca. Garnish with parsley leaves.