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

Name: Crispy Pork Cutlets with Capers, Lemon, Arugula, and Chopped Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 946 milliliters (lightly packed) arugula; 1 teaspoon freshly ground black pepper; 710 milliliters fresh breadcrumbs made from crustless French bread; 3 Tbsps drained capers; 1 teaspoon coarse kosher salt plus 1 large pinch; 3 larges eggs, beaten to blend; 1 teaspoon chopped fresh sage; 1 teaspoon chopped fresh thyme; 4 larges warm or room-temperature large hard-boiled eggs, peeled, coarsely chopped; 1 lemon; 2 Tbsps extra-virgin olive oil; 6 servings Olive oil; 177 milliliters freshly grated Parmesan cheese; 2 larges heritage pork tenderloins (2 1/2 pounds total)

You can never have too many main course recipes, so give Crispy Pork Cutlets with Capers, Lemon, Arugula, and Chopped Eggs a try. This recipe serves 6. This recipe covers 52% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 140g of protein, 50g of fat, and a total of 1109 calories. A mixture of all purpose flour, eggs, lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Lemon

Equipment you will use

Baking Sheet

Knife

Mix sage, thyme, 1 teaspoon coarse salt, and 1 teaspoon ground pepper in small bowl.

Ingredients you will need

Ground Black Pepper

Coarse Salt

Thyme

Sage

Equipment you will use

Bowl

Trim 2 inches from tapered ends of each tenderloin; reserve for another use.

Cut tenderloins crosswise into 3/4-inchthick slices. Using mallet or flat side of meat tenderizer, pound slices between 2 sheets of plastic wrap to 1/4-inch thickness.

Ingredients you will need

Meat