Pork Cutlets with Arugula Salad and Sautéed Tomatoes

Name: Pork Cutlets with Arugula Salad and Sautéed Tomatoes
Yield: serves 4
Ingredients: 2 tablespoons fresh lemon juice, plus wedges for serving; 2 tablespoons olive oil; Coarse salt and ground pepper; 4 boneless pork loin chops (5 ounces each), excess fat removed; 1/4 cup all-purpose flour; 1 pint cherry tomatoes, halved; 4 bunches arugula (about 1 pound total), thick stems trimmed, washed well and dried; Shaved Parmesan cheese, for serving (optional)

December 22, 2011

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 notes

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