Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Serves 4
John Kernick

How to Make It

Step 1

Heat oven to 400° F. Thinly slice the pork on the diagonal into 8 pieces. Pound the slices to a ¼-inch thickness.

Step 2

Place the flour on a plate. Place the eggs in a shallow bowl and beat lightly. In a separate bowl, combine the bread crumbs, salt, and Parmesan.

Step 3

Lightly coat the cutlets first in the flour, then in the eggs (allowing any excess to drip off), then in the bread crumb mixture.

Step 4

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add 4 of the cutlets. Cook until golden, 1 to 2 minutes per side; transfer to a baking sheet. Wipe out the skillet and repeat with the remaining oil and cutlets.

Step 5

Transfer the baking sheet to oven and cook until the pork is cooked through, 8 to 10 minutes.

Step 6

Divide the arugula and tomatoes among individual plates. Drizzle with the extra-virgin olive oil. Serve with the cutlets and lemon wedges.

Ratings & Reviews

/5
Reviews
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