16 October 2010

Saturday Recipe Swap--Crispy Pork Cutlets with Arugula and Apple Salad


1/4 cup flour
2 Large eggs beaten
4 thin pork cutlets (about 1lb)
2/3 cup panko bread crumbs
kosher salt and black pepper
5 tbsp olive oil
1/4 cup sour cream
1 tbsp fresh lemon juice plus lemon wedges for garnish
1 bunch of arugula, thick stems removed (about 4 cups)
1 apple, thinly sliced


*Place the flour, eggs, and panko each in a separate bowl (shallow)  Season the pork with salt and pepper.  Coat the pork in the flour, then the eggs, then the bread crumbs.  You need to press gently to help it to stick.

*Heat 3tbsp of oil in large skillet over medium high heat.  Cook pork until golden and cooked through, 2-3 minutes per side, transfer to a paper towel  lined plate.

* Meanwhile in  a large bowl, whisk together the sour cream, lemon juice, the remaining 2 tbsp of oil, 1/2 tsp salt, and pepper.  Add the Arugula salad and apple and toss to combine.  Serve with pork and lemon wedges.

*RealSimple.com  Sept 2010  (my favorite magazine)

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