PORK SCHNITZEL WITH ARUGULA SALAD

By LindaW1955

Ingredients

• 4 boneless pork cutlets or thin-cut loin chops
• Salt
• 1/2 cup flour
• 1 egg
• 2 TBS water
• 1/2 lb fresh bread crumbs
• 3/4 cup fresh grated Parmesan
• 1 bunch arugula
• 2 TBS olive oil
• 2 TBS lemon juice
• 1/2 cup (or less) vegetable oil

Details

Servings 4

Preparation

Step 1

1. Pound pork until 1/4" thick. Season w/ salt on both sides.
2. Place flour on plate. Beat egg and water in shallow bowl until smooth. Combine bread crumbs and cheese in large mixing bowl.
3. Place arugula in salad bowl; dress w/ olive oil and lemon juice.
4. Heat vegetable oil in large skillet over high heat until very hot. Dredge pork in flour; shake off excess. Dip in egg bath; shake off excess. Place in bread crumbs; cover well, press to firm coating, then remove pork and gently shake off excess coating. Repeat w/ remaining pork.
5. Fry cutlets until well-browned on bottom; 2-3 minutes. Turn over, salt cooked side, and cook 1-2" longer. Remove to paper towel to drain and salt second side. To serve, place pork on plate and top w/ arugula salad.