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

Main Courses
Pork
Weeknight

Appears in Cook's Country December/January 2015

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.

SERVES 4

TIME 30 minutes

Crisp Pork Cutlets with Arugula and Apple Salad

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