Rating: 3.5 stars
302 Ratings
  • 5 star values: 153
  • 4 star values: 21
  • 3 star values: 36
  • 2 star values: 46
  • 1 star values: 46
  • 302 Ratings
Kate Merker


Credit: Lisa Hubbard

Recipe Summary test

25 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Place the flour, eggs, and panko in separate shallow bowls. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper.

  • Coat the pork in the flour, then in the eggs, and finally in the bread crumbs, pressing gently to help them adhere.

  • Heat 3 tablespoons of the oil in a large skillet over medium-high heat.

  • Cook the pork until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.

  • Meanwhile, in a large bowl, whisk together the sour cream, lemon juice, remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

  • Add the arugula and apple to the dressing and toss to combine. Serve with the pork and lemon wedges.

Nutrition Facts

477 calories; fat 29g; saturated fat 7g; cholesterol 181mg; sodium 600mg; protein 31g; carbohydrates 22g; sugars 7g; fiber 3g; iron 3mg; calcium 161mg.