Crispy Pork Cutlets With Capers, Lemon, Arugula, And Chopped Eggs
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1
Lemon1 tsp
Sage (chopped fresh)1 tsp
Thyme (chopped fresh)1 cup
All-Purpose Flour3 tbsps
Capers (drained)4 cups
Arugula (lightly packed)2 tbsps
Extra-Virgin Olive OilDirections:
1
Cut tenderloins crosswise into 3/4-inchthick slices
2
Set 1 rack on each of 2 rimmed baking sheets
3
Using small sharp knife, cut all peel and white pith from lemon
4
Quarter lemon lengthwise, then thinly slice crosswise
5
Cover and chill lemon slices; discard peel
6
Mix sage, thyme, 1 teaspoon coarse salt, and 1 teaspoon ground pepper in small bowl
7
Trim 2 inches from tapered ends of each tenderloin; reserve for another use
8
Using mallet or flat side of meat tenderizer, pound slices between 2 sheets of plastic wrap to 1/4-inch thickness
9
Sprinkle sage mixture over both sides of pork cutlets
10
Place flour in shallow bowl and place eggs in another shallow bowl
11
Mix breadcrumbs and cheese in another shallow bowl
12
Working with 1 cutlet at a time, dredge in flour, shaking off excess, then dip in egg to coat
13
Place in breadcrumb mixture and coat both sides, pressing to adhere
14
Divide between prepared racks
15
Chill at least 30 minutes and up to 4 hours
16
Preheat oven to 250°F
17
Add enough oil to heavy large skillet to measure depth of 1/4 inch
18
Heat over medium-high heat
19
Working in batches, cook pork until browned and cooked through, about 2 minutes per side
20
Transfer to another baking sheet; place in oven to keep warm
21
Divide cutlets among 6 plates
22
Sprinkle capers and lemon slices over
23
Mix arugula with 2 tablespoons extra-virgin olive oil and large pinch of coarse salt
24
Mound arugula mixture over pork and sprinkle with chopped eggs
25
Set 1 rack on each of 2 rimmed baking sheets
26
Using small sharp knife, cut all peel and white pith from lemon
27
Quarter lemon lengthwise, then thinly slice crosswise
28
Cover and chill lemon slices; discard peel
29
Mix sage, thyme, 1 teaspoon coarse salt, and 1 teaspoon ground pepper in small bowl
30
Trim 2 inches from tapered ends of each tenderloin; reserve for another use
31
Cut tenderloins crosswise into 3/4-inchthick slices
32
Using mallet or flat side of meat tenderizer, pound slices between 2 sheets of plastic wrap to 1/4-inch thickness
33
Sprinkle sage mixture over both sides of pork cutlets
34
Place flour in shallow bowl and place eggs in another shallow bowl
35
Mix breadcrumbs and cheese in another shallow bowl
36
Working with 1 cutlet at a time, dredge in flour, shaking off excess, then dip in egg to coat
37
Place in breadcrumb mixture and coat both sides, pressing to adhere
38
Divide between prepared racks
39
Chill at least 30 minutes and up to 4 hours
40
Preheat oven to 250°F
41
Add enough oil to heavy large skillet to measure depth of 1/4 inch
42
Heat over medium-high heat
43
Working in batches, cook pork until browned and cooked through, about 2 minutes per side
44
Transfer to another baking sheet; place in oven to keep warm
45
Divide cutlets among 6 plates
46
Sprinkle capers and lemon slices over
47
Mix arugula with 2 tablespoons extra-virgin olive oil and large pinch of coarse salt
48
Mound arugula mixture over pork and sprinkle with chopped eggs