CRISPY PORK CUTLETS WITH CAPERS, LEMON, ARUGULA, AND CHOPPED EGGS
Provided by Bruce Aidells
Categories Egg High Fiber Parmesan Lemon Pork Tenderloin Arugula Pan-Fry Capers Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Set 1 rack on each of 2 rimmed baking sheets. Using small sharp knife, cut all peel and white pith from lemon. Quarter lemon lengthwise, then thinly slice crosswise. Cover and chill lemon slices; discard peel. Mix sage, thyme, 1 teaspoon coarse salt, and 1 teaspoon ground pepper in small bowl.
- Trim 2 inches from tapered ends of each tenderloin; reserve for another use. Cut tenderloins crosswise into 3/4-inchthick slices. Using mallet or flat side of meat tenderizer, pound slices between 2 sheets of plastic wrap to 1/4-inch thickness. Sprinkle sage mixture over both sides of pork cutlets. Place flour in shallow bowl and place eggs in another shallow bowl. Mix breadcrumbs and cheese in another shallow bowl. Working with 1 cutlet at a time, dredge in flour, shaking off excess, then dip in egg to coat. Place in breadcrumb mixture and coat both sides, pressing to adhere. Divide between prepared racks. Chill at least 30 minutes and up to 4 hours.
- Preheat oven to 250°F. Add enough oil to heavy large skillet to measure depth of 1/4 inch. Heat over medium-high heat. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to another baking sheet; place in oven to keep warm.
- Divide cutlets among 6 plates. Sprinkle capers and lemon slices over. Mix arugula with 2 tablespoons extra-virgin olive oil and large pinch of coarse salt. Mound arugula mixture over pork and sprinkle with chopped eggs.
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Tina Boyd
[email protected]I've made this recipe several times and it's always delicious. I love the combination of flavors.
Arlene Samonte
[email protected]This is my go-to recipe for pork cutlets. It's always a hit with my family and friends.
Shagor Hasan
[email protected]I'm so glad I found this recipe! It's easy to make and always turns out great. I love the crispy coating and the tangy sauce.
ADRIANA MARTINEZ
[email protected]I used chicken instead of pork and it turned out great! The chicken was tender and juicy, and the sauce was delicious.
Lawrence Nyagaka
[email protected]I'm not a fan of arugula, so I omitted it from the recipe. The pork cutlets were still delicious.
muwanguzi JOEL
[email protected]I made this recipe for my family and they all loved it. The pork cutlets were crispy and juicy, and the sauce was delicious. I will definitely be making this again.
Chadwick Amos
[email protected]This recipe was a bit too salty for my taste. I would recommend using less salt next time.
Rachana Aryal
[email protected]I followed the recipe exactly and the pork cutlets turned out tough and dry. I'm not sure what went wrong.
Omolara Judith
[email protected]I'm not a big fan of pork, but I really enjoyed this recipe. The cutlets were crispy and tender, and the sauce was delicious. I would definitely recommend this recipe to others.
Kamal Uddin
[email protected]I tried this recipe for the first time last night and it was amazing! The pork cutlets were juicy and flavorful, and the sauce was so tasty. I will definitely be making this again.
sharifa shariff
[email protected]This is one of my favorite pork cutlet recipes. It's easy to make and always turns out great. I love the crispy coating and the tangy sauce.
Mamta Kataria
[email protected]I made this recipe for a dinner party and it was a huge success. The pork cutlets were cooked perfectly and the sauce was delicious. My guests raved about it.
Jugno Rangpuri
[email protected]This crispy pork cutlet recipe was a hit with my family! The meat was juicy and flavorful, and the crispy coating was perfect. I especially loved the combination of capers, lemon, arugula, and chopped eggs. It added a nice tangy and refreshing flavor