Pork Cutlets With Arugula and Apple Salad

By DenaK

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

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from realsimple.com

Preparation

Step 1

Directions

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.

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.

Meanwhile, in a large bowl, whisk together the sour cream, lemon juice, remaining 2 tablespoons of oil, ½ teaspoon salt, and
¼ teaspoon pepper.

Add the arugula and apple to the dressing and toss to combine. Serve with the pork and lemon wedges.