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Pork Cutlets With Roasted Tomatoes And Arugula

Chef.Ellie.Espo's picture
Pork Cutlets With Roasted Tomatoes And Arugula is an amazing dish with the crispy pork cutlets with dressed the arugula,tomatoes and shallots. This is nice change from veal and chicken,topped with a delicious arugula and tomato salad with a sherry vinegar drizzle. Try out and enjoy!!
  Boneless pork chops 2 , pounded (Halved)
  Egg 1
  Milk 1⁄2 Cup (8 tbs)
  Seasoned flour 1 Cup (16 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Salt and pepper To Taste
  Baby arugula 1 Bag (1 kg)
  Cherry tomatoes 1 Pint, halved
  Shallots 2 , thinly sliced
  Sherry vinegar 1⁄2 Cup (8 tbs)
  Maple vinegar 1⁄2 Cup (8 tbs)
  Orange juice 2 Tablespoon
  Sugar 2 Tablespoon

Sherry reduction.
1) Place sherry vinegar, maple vinegar, orange juice and sugar in a small sauce pan. Reduce until syrupy,about 10-15 minutes.

The cutlet:
2) Begin by roasting cherry tomatoes and shallots on a baking sheet. Drizzle the cherry tomatoes and shallots with olive oil and salt and pepper. Roast for 20 minutes at 350 degrees. Set aside.
3) Prepare the pork cutlets. Mix egg and milk together in one bowl.
4) Seasoned flour in another bowl. Panko crumbs in another bowl.
5) Dip the pork cutlets into the flour, then the milk and egg mixture. And then the bread crumbs, pressing to adhere.
6) Saute the cutlets in preheated olive oil until golden brown. Place the cutlets on a paper towel to drain. And keep warm while assembling the salad.
7) Lightly dress your arugula, tomatoes and shallots with a plain vinaigrette if you desire.

8) Place a handful of the salad on each cutlet. Drizzle with the sherry reduction and season with salt and pepper then serve with chards of manchego cheese or parmigiano reggiano.

Recipe Summary

Difficulty Level: 
Main Dish
Shallow Frying
High Fiber, High Protein
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes

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