Crispy Pork Cutlets With Arugula and Apple Salad

Real Simple Magazine

Serves 4 | Hands-On Time: 25m | Total Time: 25m

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Ingredients

  • 1/4 cup all-purpose flour

  • 2 large eggs, beaten

  • 2/3 cup panko bread crumbs

  • 4 thin pork cutlets (about 1 pound)

  • kosher salt and black pepper

  • 5 tablespoons olive oil

  • 1/4 cup sour cream

  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving

  • 1 bunch arugula, thick stems removed (about 4 cups)

  • 1 apple, thinly sliced

Related: Pork Chops, 4 Ways

Directions

  1. 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.

  2. 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.

  3. Meanwhile, in a large bowl, whisk together the sour cream, lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the arugula and apple and toss to combine. Serve with the pork and lemon wedges.

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