Pork Cutlets With Arugula and Apple Salad

crispy-pork-cutlets-arugula
Photo by Lisa Hubbard
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 477 calories
    • 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
  • August 2010

Ingredients

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