Crispy Pork Cutlets with Capers, Lemon, Arugula, and Chopped Eggs

Crispy Pork Cutlets with Capers, Lemon, Arugula, and Chopped Eggs
Photo by Tom Schierlitz

Ingredients

  • 1 teaspoon fresh sage
  • 1 teaspoon fresh thyme
  • 4 large eggs
  • 3 cups fresh breadcrumbs made from crustless French bread
  • 1 large pinch coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups arugula
  • + 9 more ingredients
    • 2 large heritage pork tenderloins (2 1/2 pounds total)
    • ¾ cup freshly grated Parmesan cheese
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon coarse kosher salt
    • ½ cup all purpose flour
    • Olive oil
    • 3 large eggs
    • 1 lemon
    • 3 tablespoons capers

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. Tr...

View full recipe at Epicurious

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