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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Qazi Saeedullah
[email protected]I would not recommend this recipe to anyone.
Aya Bk
[email protected]This recipe was a waste of time and ingredients.
Justin Redding
[email protected]I'm not sure what went wrong, but the sauce curdled.
Chota Sarkar
[email protected]These pork cutlets were not crispy at all. I followed the recipe exactly, but they turned out soggy.
Mudasser Khokhar
[email protected]I found the recipe to be a bit confusing. The instructions weren't very clear.
James Gilbert
[email protected]These pork cutlets were a little dry for my taste, but the sauce was delicious.
Zia Khan
[email protected]I've made this recipe several times and it always turns out great. It's a keeper!
Shafik Ahmed
[email protected]These cutlets were a hit at my dinner party. Everyone raved about how crispy and juicy they were.
CHOY PHACHOMPHONE
[email protected]I love this recipe! The pork cutlets are always crispy and juicy, and the sauce is flavorful.
Yu Sha
[email protected]The recipe was easy to follow and the pork cutlets turned out great! The capers and lemon added a nice tangy flavor.
Mirza Ayaan
[email protected]These pork cutlets were so easy to make and they turned out perfect! I will definitely be making this recipe again.
Rana Shahbaz
[email protected]I'm not a big fan of pork, but I really enjoyed these cutlets. They were crispy and flavorful, and the sauce was amazing.
Kayleigh Butler
[email protected]I made this recipe for my family and they all loved it! The pork was crispy and flavorful, and the sauce was tangy and delicious.
Rudrawanti Chaudhary
[email protected]These pork cutlets were crispy on the outside and juicy on the inside. The capers, lemon and arugula added a nice brightness and freshness to the dish. I also loved the addition of chopped eggs.