Crispy Pork Cutlets with Arugula and Apple Salad

By cheeserohan

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

Preparation

Step 1

1. Place the flour, eggs, and panko in separate shallow bowls. Season the pork with 1/2 teaspoon slat and 1/4 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the arugula and apple and toss to combine. Serve with the pork and lemon wedges.