Rating: 4 stars
29 Ratings
  • 1 star values: 0
  • 2 star values: 4
  • 3 star values: 7
  • 4 star values: 8
  • 5 star values: 10
Tara Bench

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Credit: John Kernick

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

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

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

Nutrition Facts

379 calories; calories from fat 38%; fat 16g; saturated fat 3g; cholesterol 86mg; sodium 348mg; carbohydrates 26g; fiber 3g; sugars 4g; protein 33g.
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