Pork Cutlets with Arugula Salad and Sauteed Tomatoes

1. 1

   In a large bowl, combine lemon juice and 1 teaspoon oil.

2. 2

   Season dressing with salt and pepper.

3. 3

   Place pork on a work surface; to butterfly chops, slice each one in half horizontally, stopping before cutting all the way through.

4. 4

   Open up like a book.

5. 5

   Then, one at a time, place opened chops between two large pieces of plastic wrap.

6. 6

   Using a meat mallet or the bottom of a small heavy pan, pound until an even 1/4 inch thickness.

7. 7

   On a plate, combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper.

8. 8

   Dredge each cutlet in flour mixture to coat completely, then shake off excess.

9. 9

   In a medium skillet, heat 1 teaspoon oil over medium-high.

10. 10

    Add tomatoes, and cook until softened, about 5 minutes.

11. 11

    Remove tomatoes.

12. 12

    In same skillet, heat 2 teaspoons oil over medium-high.

13. 13

    Add 2 cutlets; cook until browned, 1 to 2 minutes.

14. 14

    Turn over; cook until cooked through, about 30 seconds more.

15. 15

    Transfer to a plate; tent with foil to keep warm.

16. 16

    Repeat with remaining 2 teaspoons oil and 2 cutlets.

17. 17

    Add arugula to bowl with dressing; toss to coat.

18. 18

    Divide tomatoes among plates; add 1 cutlet to each.

19. 19

    Top pork with arugula and, if desired, Parmesan.

20. 20

    Serve with lemon wedges.

21. 21

    (Per Serving)

22. 22

    Calories: 351

23. 23

    Fat: 14.1g (3.7g Saturated Fat)

24. 24

    Protein: 26.2g

25. 25

    Carbohydrates: 14.3g

26. 26

    Fiber: 2.9g

* Per serving · 4 servings · Values may vary.