Pork Cutlets With Arugula and Apple Salad

Crispy pork cutlets with arugula
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2010

Nutritional Information

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

Quick Tip

Bread crumbs
Japanese panko bread crumbs, lighter and coarser than the usual variety, add a delicious crunch to meat and seafood. At the market, you’ll find them next to regular bread crumbs or in the international aisle.

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