Pork Cutlets With Sage and Lemon Bread Crumbs

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Photo by Petrina Tinslay
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 536 calories
    • Calories 27 calories from fat
    • Fat 16 g
    • Sat Fat 5 g
    • Cholesterol 189 mg
    • Sodium 1633 mg
    • Protein 72 mg
    • Carbohydrate 23 g
    • Fiber 4 g
    • Iron 6 mg
    • Calcium 100 mg

Heat oven to 350° F. Heat the oil in a large ovenproof skillet over medium-high heat.Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, about 2 minutes per side. Spoon the tomato sauce over the pork.In a small bowl, combine the bread crumbs, sage, zest, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle evenly over the sauce.Roast the pork until it’s bubbling and browned, 10 minutes.Meanwhile, fill a large pot with cold water. Add 2 teaspoons salt and bring to a boil. Add the green beans and cook until tender, about 5 minutes.Drain the beans and plunge them into cold water to chill. Drain and toss with the arugula. Serve with the pork.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 3 pounds boneless pork loin, sliced into 8 thin cutlets
  3. Check kosher salt and black pepper
  4. Check 1 15-ounce can tomato sauce
  5. Check 1/2 cup dry bread crumbs
  6. Check 2 tablespoons roughly chopped fresh sage
  7. Check 1 tablespoon grated lemon zest
  8. Check 1 clove garlic, crushed
  9. Check 1/2 pound green beans, trimmed
  10. Check 1 1/2 cups arugula

Directions

  1. Heat oven to 350° F. Heat the oil in a large ovenproof skillet over medium-high heat.
  2. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, about 2 minutes per side. Spoon the tomato sauce over the pork.
  3. In a small bowl, combine the bread crumbs, sage, zest, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle evenly over the sauce.
  4. Roast the pork until it’s bubbling and browned, 10 minutes.
  5. Meanwhile, fill a large pot with cold water. Add 2 teaspoons salt and bring to a boil. Add the green beans and cook until tender, about 5 minutes.
  6. Drain the beans and plunge them into cold water to chill. Drain and toss with the arugula. Serve with the pork.