Pork Cutlets with Arugula Salad and Sautéed Tomatoes
WHY IT’S LIGHT A very thin pork cutlet is a healthful main course meat, even after sautéing in olive oil; the secret is to only dredge in flour and skip the more traditional bread-crumb coatings. Fill out the plate with vegetables such as leafy greens and sautéed cherry tomatoes.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large bowl, combine lemon juice and 1 teaspoon oil. Season dressing with salt and pepper.
Step 2
Place pork on a work surface; to butterfly chops, slice each one in half horizontally, stopping before cutting all the way through. Open up like a book. Then, one at a time, place opened chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until an even 1/4 inch thickness. On a plate, combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Dredge each cutlet in flour mixture to coat completely, then shake off excess.
Step 3
In a medium skillet, heat 1 teaspoon oil over medium-high. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes.
Step 4
In same skillet, heat 2 teaspoons oil over medium-high. Add 2 cutlets; cook until browned, 1 to 2 minutes. Turn over; cook until cooked through, about 30 seconds more. Transfer to a plate; tent with foil to keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
Step 5
Add arugula to bowl with dressing; toss to coat. Divide tomatoes among plates; add 1 cutlet to each. Top pork with arugula and, if desired, Parmesan. Serve with lemon wedges.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 351
Step 8
Fat: 14.1g (3.7g Saturated Fat)
Step 9
Protein: 26.2g
Step 10
Carbohydrates: 14.3g
Step 11
Fiber: 2.9g
