Crispy Pork Cutlets With Tuscan Salad Recipe

Name: Crispy Pork Cutlets With Tuscan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 blade pork steak boneless, about 4 ounces each, cut about 1/3 inch thick *; 1 teaspoon kosher salt; 1/2 teaspoon black pepper to taste; 1/2 cup flour; 2 large eggs; 1 1/2 cups panko bread crumbs Japanese bread crumbs; 1 cup vegetable oil; 1 lemon cut into quarters, for serving; 5 ounces baby arugula or mixed lettuces; 1 fennel bulb small, stems and fronds saved for another use, bulb cored and thinly sliced crosswise*; 1 cup grape tomatoes halved; 1/4 cup extra-virgin olive oil; 1 tablespoon fresh lemon juice; kosher salt; freshly ground black pepper

Servings: persons

4 blade pork steak boneless, about 4 ounces each, cut about 1/3 inch thick *
1 teaspoon kosher salt
1/2 teaspoon black pepper to taste
1/2 cup flour
2 large eggs
1 1/2 cups panko bread crumbs Japanese bread crumbs
1 cup vegetable oil
1 lemon cut into quarters, for serving
5 ounces baby arugula or mixed lettuces
1 fennel bulb small, stems and fronds saved for another use, bulb cored and thinly sliced crosswise*
1 cup grape tomatoes halved
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
kosher salt
freshly ground black pepper

1
For the Pork: Season pork with salt and pepper. Spread flour in a wide bowl or dish. Beat eggs in a second bowl or dish. Spread panko in a third bowl or dish. Line the bowls up in order (flour, eggs, and panko) with a large baking sheet at the end.
2
One at a time, thoroughly coat a chop in flour, shaking off excess flour. Place chop in the bowl with the eggs and let stand for 15 seconds; flip over and let stand for 15 seconds more. (This helps dissolve the flour for a stickier coating for the panko.) Transfer to the panko and coat evenly on both sides, patting panko to help adhere. Transfer to the baking sheet. Let stand to set the coating for 5 minutes.
3
Preheat oven to 200 degrees F. Line a rimmed baking sheet with a wire cake rack. Pour the oil into a large heavy skillet and heat over medium-high heat until the oil is shimmering. Carefully place two chops into the oil. Cook until underside is golden brown and crisp, adjusting heat as needed so hot oil bubbles but the crust doesn't brown too quickly, about 3 minutes. Using kitchen tongs, carefully flip chops over and cook to brown the other side 2 1/2 to 3 minutes more. Transfer to the rack on the baking sheet and keep warm in the oven while cooking the remaining chops. (Do not drain the chops on paper towels or the crust will get soggy.)
4
For the Arugula and Shaved Fennel Salad: Place the arugula, fennel, and grape in a large bowl. Drizzle with oil and lemon juice and toss, seasoning with salt and pepper. Be careful not to crush the arugula.
5
Transfer each chop to a dinner plate and top with equal portions of the salad. Add a lemon quarter to each and serve immediately.

1218

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 blade pork steak boneless, about 4 ounces each, cut about 1/3 inch thick *, 1 teaspoon kosher salt, 1/2 teaspoon black pepper to taste, 1/2 cup flour, and more.

Yes, Crispy Pork Cutlets With Tuscan Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Pork Cutlets With Tuscan Salad

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