Crispy pork cutlets with arugula and hard-boiled egg

As much fun as the more elaborate creations can be, there are a lot of times (most work nights, in fact) when simple and quick is the only option. This is one of my favorite reasonably simple recipes; it tastes great and is much more impressive than it is difficult to make! In the interest of giving attribution where it is due, I will mention that I adapted it from this recipe from Bon Appetit. I should point out that I dumbed mine down a bit (to fewer ingredients) and I think my version is very comparable!

4 pork cutlets or thinly-sliced, boneless pork loin chops
1 cup of panko breadcrumbs
1/2 cup of grated parmesan (I use Reggiano)
1 cup all-purpose flour
1/2 tsp thyme (or, lately I’m liking marjoram. It’s an under-appreciated herb!)
2 eggs, beaten
2 hard-boiled eggs, chopped
1 cup arugula, coarsely chopped
Olive oil
Kosher salt
Freshly-ground black pepper

With a meat mallet, between sheets of wax paper, pound the pork to about 1/4″ thick. Sprinkle on both sides with kosher salt and pepper. Combine the panko and parmesan in a shallow container (I use a pie plate), and also set out the flour, as well as the two eggs. Heat the oil (about a 1/4″ deep) in a skillet or saute pan over medium-high heat. Dredge the pork in the flour, then the eggs, then the panko/parmesan mixture, and cook for one and a half to two minutes on each side.

Plate the pork, and scatter the chopped hard-boiled eggs and arugula over it.

Crispy pork cutlets, arugula and egg

2 comments to Crispy pork cutlets with arugula and hard-boiled egg

  • Michelle

    OMG, I’m gonna make this sometime this week. It looks WONDERFUL!

  • SF

    Thanks, Michelle, I’m glad you’re going to try it. This really is one of my favorite simple yet great recipes. Let me know what you think!

    SF

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