Crispy Pork Cutlets With Arugula and Apple Salad
1/4 cup all-purpose flour
2 large eggs, beaten
2/3 cup panko bread crumbs
4 thin pork cutlets (about 1 pound)
Kosher salt and black pepper
5 tablespoons olive oil
1/4 cup sour cream
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1 bunch arugula, thick stems removed (about 4 cups)
1 apple, thinly sliced
- Place the flour, eggs, and panko in separate shallow bowls. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat the pork in the flour, then in the eggs, and finally in the bread crumbs, pressing gently to help them adhere.
- Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Cook the pork until golden and cooked through, 2 to 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 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the arugula and apple and toss to combine. Serve with the pork and lemon wedges.