Pork Cutlets With Sautéed Mustard Greens

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Photo by Charles Masters
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 609 calories
    • Fat 32 g
    • Sat Fat 5 g
    • Cholesterol 171 mg
    • Sodium 466 mg
    • Protein 37 g
    • Carbohydrate 44 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 6 mg
    • Calcium 232 mg

Combine the cucumber, chili, vinegar, sesame seeds, 1 tablespoon of the oil, and ¼ teaspoon salt in a large bowl; set aside.

Working with one piece at a time, place the pork between 2 pieces of plastic wrap and pound with a mallet, a rolling pin, or the bottom of a skillet to an even ¼-inch thickness. Season the pork with ½ teaspoon salt. Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip the pork in the flour, shaking off any excess. Dip in the eggs, shaking off any excess, then coat with the bread crumbs, pressing gently to help them adhere.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in two batches until golden and cooked through, 2 to 3 minutes per side, adding the 2 remaining tablespoons of oil between batches. Wipe out the skillet; reserve.

Ingredients

  1. Check 1 English cucumber, chopped
  2. Check 1 red chili, sliced
  3. Check 3 tablespoons rice vinegar
  4. Check 1 teaspoon toasted sesame seeds
  5. Check 5 tablespoons canola oil
  6. Check kosher salt
  7. Check 4 boneless pork cutlets (about 1 pound total)
  8. Check 1 cup all-purpose flour
  9. Check 2 large eggs, lightly beaten
  10. Check 1 cup panko bread crumbs
  11. Check 1 bunch mustard greens, stems discarded and leaves torn

Directions

  1. Combine the cucumber, chili, vinegar, sesame seeds, 1 tablespoon of the oil, and ¼ teaspoon salt in a large bowl; set aside.
  2. Working with one piece at a time, place the pork between 2 pieces of plastic wrap and pound with a mallet, a rolling pin, or the bottom of a skillet to an even ¼-inch thickness. Season the pork with ½ teaspoon salt. Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip the pork in the flour, shaking off any excess. Dip in the eggs, shaking off any excess, then coat with the bread crumbs, pressing gently to help them adhere.
  3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in two batches until golden and cooked through, 2 to 3 minutes per side, adding the 2 remaining tablespoons of oil between batches. Wipe out the skillet; reserve.
  4. Add the mustard greens and 2 tablespoons water to the reserved skillet. Cook, stirring, until just wilted, 2 to 3 minutes. Toss with the cucumber mixture.
  5. Serve the pork with the salad.