Crisp Pork Cutlets with Arugula and Apple Salad

Name: Crisp Pork Cutlets with Arugula and Apple Salad
Yield: Serves 4
Ingredients: 2 tablespoons, lemon juice; 1 tablespoon, extra-virgin olive oil; , Salt and pepper; 1/2 cup, all-purpose flour; 2 , large eggs; 1 cup, panko bread crumbs; 1 (16-ounce), pork tenderloin, trimmed, cut into 4 pieces, and pounded 1/4 inch thick; 1 cup, vegetable oil; 4 cups, baby arugula; 1 , apple, cored, quartered, and cut into 1/4-inch slices

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Appears in Cook's Country December/January 2015

Main Courses

Pork

Weeknight

For tender pork cutlets with a golden crust, we coated pork tenderloin cutlets with panko bread crumbs. A simple salad of peppery arugula and crisp apple complements the pork.

SERVES4

TIME30 minutes

Crisp Pork Cutlets with Arugula and Apple Salad

WHY THIS RECIPE WORKS

For tender pork cutlets with a golden crust, we coated pork tenderloin cutlets with panko bread crumbs. A simple salad of peppery arugula and crisp apple complements the pork.

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