Crispy Fried Pork Cutlets
Serves 4|
Hands-On Time:
35m
|
Total Time:
35m
Ingredients
- 1 1/2 cups panko bread crumbs
- 1/2 cup grated Parmesan
- kosher salt
- 1 1 1/4-pound pork tenderloin, sliced 3/4 inch thick, pounded 1/4 inch thick
- 2 eggs, beaten
- 1/2 cup plus 2 tablespoons olive oil
- 4 cups arugula
- lemon wedges for serving
Directions
- On a plate, combine the panko, Parmesan, and ½ teaspoon salt. Coat the pork slices in the eggs, then in the panko mixture.
- Heat ½ cup of the oil in a large skillet over medium-high heat. In batches, cook the pork until golden and cooked through, 2 to 3 minutes per side.
- Toss the arugula with the remaining 2 tablespoons olive oil and serve with the lemon wedges and cutlets.
Nutritional Information
- Per Serving
- Calories 440
- Fat 27g
- Sat Fat 5g
- Cholesterol 166mg
- Sodium 448mg
- Protein 36g
- Carbohydrate 12g
- Sugar 1g
- Fiber 1g
- Iron 2mg
- Calcium 105mg
What does this mean? See Nutrition 101.
Quick Tip
To pound the pork slices, place each in a resealable freezer bag and use a meat mallet or the bottom of a heavy skillet to
flatten the meat.
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