Best Pork Cutlets With Arugula Salad And Sauteed Tomatoes Recipes

Pork Cutlets with Arugula Salad and Sautéed Tomatoes image

Yield serves 4

Number Of Ingredients 8

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)

Steps:

In a large bowl, combine lemon juice and 1 teaspoon oil. Season dressing with salt and pepper.
Place pork on a work surface; to butterfly chops, slice each one in half horizontally, stopping before cutting all the way through. Open up like a book. Then, one at a time, place opened chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until an even 1/4 inch thickness. On a plate, combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Dredge each cutlet in flour mixture to coat completely, then shake off excess.
In a medium skillet, heat 1 teaspoon oil over medium-high. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes.
In same skillet, heat 2 teaspoons oil over medium-high. Add 2 cutlets; cook until browned, 1 to 2 minutes. Turn over; cook until cooked through, about 30 seconds more. Transfer to a plate; tent with foil to keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
Add arugula to bowl with dressing; toss to coat. Divide tomatoes among plates; add 1 cutlet to each. Top pork with arugula and, if desired, Parmesan. Serve with lemon wedges.
(Per Serving)
Calories: 351
Fat: 14.1g (3.7g Saturated Fat)
Protein: 26.2g
Carbohydrates: 14.3g
Fiber: 2.9g

Pork Chop Milanese with Arugula and Teardrop Tomatoes image

Provided by Mario Batali

Yield Makes 4 servings

Number Of Ingredients 10

4 center-cut pork chops, 1 inch thick
Kosher salt and freshly ground black pepper
2 extra-large eggs, lightly beaten
1 cup fresh bread crumbs, lightly toasted
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 bunch of arugula, stems removed
1/2 pound teardrop tomatoes, halved lenghtwise
1 tablespoon fresh lemon juice
1 lemon, cut into 4 wedges, seeds removed

Steps:

1 Remove the bones from the pork chops. Using a meat mallet, carefully pound the pork chops until they are uniformly 1/4 inch thick. Season the pork chops with salt and pepper. Dip each chop into the beaten eggs, allowing excess to drip off. Dredge each chop in the bread crumbs and set on a plate.
2 In a 14- to 16-inch sauté pan, heat 1/4 cup of the olive oil over medium heat until just smoking. Add the butter and allow it to foam for 10 to 15 seconds. Place the chops in the pan and cook until light golden brown on one side, about 5 minutes. Using tongs, carefully turn the chops and cook on the other side until light golden brown, about 5 more minutes. Add more oil if necessary, 1/2 tablespoon at a time, to avoid scorching the breading.
3 In a large bowl, combine the arugula and tomatoes. Add the remaining 3 tablespoons of olive oil, the lemon juice, and salt and pepper and toss to coat the greens.
4 Place one pork chop on each of four warmed dinner plates. Divide the arugula salad evenly among the plates, place a lemon wedge on each plate, and serve immediately.

Pork Cutlets Parmesan with Tomato Sauce image

Provided by MizzNezz

Categories Pork

Time 28m

Yield 6 serving(s)

Number Of Ingredients 14

3 cups canned, crushed tomatoes (, I put them in the blender for 30 sec.)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon rosemary
1/8 teaspoon red pepper flakes
salt and pepper
6 (4 ounce) slices boneless pork loin
1 egg
2 tablespoons water
2 cups fresh breadcrumbs
2 tablespoons olive oil
1 1/2 cups tomato sauce (recipe above)
6 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese

Steps:

FOR TOMATO SAUCE---------------.
Heat oil in saucepan and add garlic.
Cook briefly (do not brown).
Add tomatoes and bring to a boil.
Add rosemary, pepper flakes, salt and pepper.
Simmer for 10 minutes.
FOR CUTLETS------------.
Sprinkle the cutlets with salt and pepper.
Mix egg and water well.
Put breadcrumbs in shallow dish.
Dip cutlets in egg mixture--then in breadcrumbs (pat the crumbs with a flat knife to help them stick).
Heat olive oil in nonstick 10 inch skillet.
Cook cutlets on med.
hi heat about 5 minutes per side until lightly browned.
Preheat the oven to 400 degrees.
Place cutlets in baking dish.
Put mozzarella slices on top.
Sprinkle with parmesean.
Spoon sauce around the cutlets.
Bake until piping hot and the cheese is melted (about 8 minutes).