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Pork Cutlets With Arugula and Apple Salad

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.