Name: Crisp Pork Cutlets with Arugula and Apple Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tablespoons lemon juice; 1 tablespoon extra-virgin olive oil; Salt and pepper; 1/2 cup all-purpose flour; 2 large eggs; 1 cup panko bread crumbs; 1 (16-ounce) pork tenderloin, trimmed, cut into 4 pieces, and pounded 1/4 inch thick; 1 cup vegetable oil; 4 cups baby arugula; 1 apple, cored, quartered, and cut into 1/4-inch slices

Why This Recipe Works

For tender pork cutlets with a golden crust, we coated pork tenderloin cutlets with panko bread crumbs. A simple salad of peppery arugula and crisp apple complements the pork.

Instructions

Whisk lemon juice, olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl; set aside. Place flour in shallow dish. Beat eggs in second shallow dish. Place panko in third shallow dish. Pat pork dry with paper towels and season with salt and pepper. Working with one at a time, coat cutlets lightly with flour, dip in egg, and dredge in crumbs, pressing to adhere. Transfer cutlets to large plate and let dry for 5 minutes.

Heat vegetable oil in 12-inch nonstick skillet over medium heat until just smoking. Add pork and cook until golden brown and crisp, about 2 minutes per side. Transfer pork to paper towel–lined plate, tent loosely with foil, and let rest for 5 minutes. Just before serving, gently toss arugula and apple with dressing and serve with pork.