Tasty Planner - Recipe - Pork Cutlets with Arugula Salad and Sauteed Tomatoes by Bsc1216

Instructions

Make dressing: In a large bowl, combine lemon juice and 1 tsp oil. Season with salt and pepper. Set aside.

Place chops on a work surface and butterfly. (Cut each chop in half horizontally on the side without fat, opening the chop like a book but stopping before cutting all the way through.) Place between pieces of plastic wrap and, using a meat or the bottom of a small, heavy pan, pound until each chop is ¼ thick.

On a plate, combine flour, 1 tsp salt and ¼ tsp pepper. Coat each cutlet with flour mixture, shaking off excess. Set aside.

In a medium skillet, heat 1 tsp oil over medium high. Add tomatoes, and cook until softened about 5 minutes. Remove tomatoes and set aside.

In the same skillet, heat 1 tsp of oil over medium high heat. Add one cutlet and cook until browned, 1 to 2 minutes. Turn over and cook until opaque throughout, about 30 seconds more. Transfer to a plate and cover loosely with foil. Repeat with remaining cutlets using 1 tsp oil for each.

Add arugula to bowl with dressing and toss. Place tomatoes and 1 cutlet on each plate with lemon wedges. Top pork with arugula and, if desired, parmesan.