Pork Cutlets With Arugula and Apple Salad

Crispy pork cutlets with arugula
Lisa Hubbard
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1/4
cup
all-purpose flour
2
large eggs, beaten
2/3
cup
panko bread crumbs
4
thin pork cutlets (about 1 pound)
kosher salt and black pepper
5
tablespoons
olive oil
1/4
cup
sour cream
1
tablespoon
fresh lemon juice, plus lemon wedges for serving
1
bunch arugula, thick stems removed (about 4 cups)
1
apple, thinly sliced

Directions

  1. Place the flour, eggs, and panko in separate shallow bowls. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Coat the pork in the flour, then in the eggs, and finally in the bread crumbs, pressing gently to help them adhere.
  3. Heat 3 tablespoons of the oil in a large skillet over medium-high heat.
  4. Cook the pork until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
  5. Meanwhile, in a large bowl, whisk together the sour cream, lemon juice, remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  6. Add the arugula and apple to the dressing and toss to combine. Serve with the pork and lemon wedges.
Kate Merker
August 2010

Nutritional Information

  • Per Serving
  • Calories 477
  • Fat 29 g
  • Sat Fat 7 g
  • Cholesterol 181 mg
  • Sodium 600 mg
  • Protein 31 g
  • Carbohydrate 22 g
  • Sugar 7 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 161 mg
What does this mean? See Nutrition 101.